Print

Pumpkin Baked Oatmeal

Print Recipe

This healthy pumpkin baked oatmeal is a delicious make-ahead breakfast that is perfect for fall. It is naturally sweetened and filled with cozy pumpkin spice flavor.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 (15-ounce) can pumpkin puree (about 1 3/4 cups)
  • 1 1/2 cups milk of choice
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts, optional

Instructions

  1. Preheat the oven to 375 degrees F. Lightly grease an 8×8-inch or 9×9-inch baking dish and set aside.
  2. In a medium bowl, whisk together the oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate large bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, coconut oil, and vanilla until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped nuts, if using.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer.
  6. Bake for 35-45 minutes or until the center is set and the edges are lightly browned.
  7. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving.

Notes

For best results, let the baked oatmeal cool for 10 minutes before slicing to allow it to set. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for a quick breakfast.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-baked-oatmeal-3/