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Pumpkin Pie Baked Oatmeal

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A cozy, custardy baked oatmeal packed with pumpkin puree and warm pie spices, tasting just like pumpkin pie in breakfast form.

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 cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/3 cup chopped pecans, optional

Instructions

  1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
  3. Add the oats, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to the wet mixture and stir until fully combined.
  4. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle chopped pecans on top if using.
  5. Bake for 35 to 40 minutes, until the center is set and the top is lightly golden.
  6. Let the baked oatmeal rest for 5 to 10 minutes before slicing into squares.
  7. Serve warm with a drizzle of cream, yogurt, or extra maple syrup.

Notes

Store leftovers covered in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months. Reheat with a splash of milk in the microwave to restore the soft, custardy texture.

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