Description
Start your day with a warm hug in a bowl—this Pumpkin Baked Oatmeal is the ultimate cozy breakfast for fall. Packed with nutritious oats and rich pumpkin puree, this dish is not just filling but also brimming with seasonal flavors. Perfect for busy mornings or leisurely brunches, it’s easily customizable with your favorite toppings, making each serving uniquely delicious. Whether you enjoy it topped with yogurt and maple syrup or alongside fresh fruit, this baked oatmeal will become a go-to recipe in your kitchen. Easy to prepare and great for meal prep, this comforting breakfast ensures you start your day on a wholesome note.
Ingredients
Scale
- 2 ¾ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans, toasted (omit for nut-free)
Instructions
- Preheat your oven to 375°F and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine oats, pumpkin pie spice, baking powder, and salt.
- In another bowl, whisk together pumpkin puree, milk, eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir until evenly mixed.
- Transfer the batter to the greased baking dish and top with additional pecans if desired.
- Bake for 30-34 minutes or until set in the center. Let cool for about 5 minutes before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 116g)
- Calories: 195
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg