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Pumpkin Baked Oatmeal

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Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.

Ingredients

Scale
  • olive oil or avocado oil (for greasing)
  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling.)
  • 1 ¼ cup milk of choice (this works great with almond milk if dairy-free needed)
  • 2 large eggs (can sub flax eggs to make egg-free)
  • 2 teaspoons vanilla
  • ⅓ cup maple syrup or honey
  • chocolate chips, nuts, raisins or topping of choice. (optional)

Instructions

  1. Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
  2. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
  4. Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  5. Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.

Notes

This baked oatmeal will firm up as it cools. For best results, let cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 4 days. Customize with your favorite toppings like nuts, chocolate chips, or dried fruit.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-baked-oatmeal-2/