Pumpkin Baked Oatmeal
If you’re searching for a cozy, delicious, and nourishing breakfast option to carry you through the season, this Pumpkin Baked Oatmeal is it. It’s simple to make, packed with fall flavor, and perfect for fall breakfast meal prep or slow weekend mornings.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 3/4 cups unsweetened almond milk or milk of choice
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Optional Mix-ins:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup mini chocolate chips or raisins
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, stir together oats, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a separate bowl, whisk together almond milk, pumpkin puree, maple syrup, eggs, and vanilla until smooth.
- Combine and fold: Add wet mixture to dry ingredients and stir until combined. Fold in optional mix-ins if using.
- Bake: Pour into the baking dish and bake for 35–40 minutes, or until the center is set and top is golden.
- Cool and slice: Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Use rolled oats, not quick or steel-cut, for the best texture.
- Let it cool before slicing to help it firm up.
- For vegan version: use flax eggs and plant-based milk.
- Store in fridge up to 5 days or freeze for 2 months.
- Make it sweeter by adding a drizzle of honey or maple syrup when serving.