Description
Pumpkin baked oatmeal is a cozy, healthy fall breakfast made with rolled oats, pumpkin puree, maple syrup, and warm spices. This easy recipe works perfectly for fall breakfast meal prep and provides nourishing energy for busy mornings.
Ingredients
2 cups rolled oats
2 teaspoons pumpkin spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin puree
1 cup milk of choice
2 large eggs
2 teaspoons vanilla extract
1/3 cup maple syrup or honey
avocado oil or neutral oil for greasing
optional toppings: chocolate chips, nuts, raisins
Instructions
1. Preheat oven to 375°F and grease an 8×8 baking dish with avocado oil.
2. In a bowl combine rolled oats, pumpkin spice, baking powder and salt.
3. Add pumpkin puree, milk, eggs, vanilla and maple syrup or honey then mix well.
4. Pour mixture into prepared baking dish and spread evenly.
5. Add optional toppings like chocolate chips, nuts or raisins if desired.
6. Bake for 30–35 minutes until edges puff and the center is set.
7. Allow oatmeal to cool for 10 minutes before slicing and serving.
Notes
Use thick pumpkin puree such as Libby’s for best texture.
Let the oatmeal rest before slicing so it firms up properly.
Store leftovers in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg