Pumpkin Baked Oatmeal
A cozy and nutritious baked oatmeal that blends warm spices and pumpkin for a comforting breakfast treat!
Ingredients
- 2 cups rolled oats (certified gluten-free if needed)
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup pumpkin puree (not pie filling)
- 1 1/4 cups milk of choice (almond milk for dairy-free)
- 2 large eggs (or flax eggs for egg-free)
- 2 tsp vanilla extract
- 1/3 cup maple syrup or honey
- Optional toppings chocolate chips, nuts, or raisins
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease an 8×8 baking dish with olive or avocado oil.
- In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt.
- Add pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the dry mixture. Stir until well mixed.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes until edges are puffed, center is set, and top is golden brown.
- Let cool for 5 minutes, then slice and serve warm.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual portions for up to 3 months.