Description
Pumpkin Baked Oatmeal is a cozy and wholesome breakfast made with oats, pumpkin purée, warm spices, and a touch of maple syrup. It’s soft, lightly sweet, and perfect for meal prep or feeding a crowd on chilly mornings.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup pumpkin purée
- 1/3 cup maple syrup
- 1 large egg
- 1 1/2 cups milk (dairy or non-dairy)
- 2 tablespoons neutral oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch or similar baking dish.
- In a large bowl, mix together oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
- In another bowl, whisk together pumpkin purée, maple syrup, egg, milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir to combine. Fold in nuts, if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving. Serve warm, optionally with milk or yogurt.
Notes
- Store leftovers in the refrigerator for up to 5 days. Reheat in microwave or oven.
- Make it vegan by using a flax egg and plant-based milk.
- Add chocolate chips, dried cranberries, or sliced bananas for extra flavor.
- Freezes well — cut into squares and freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
