Description
Pumpkin Baked Oatmeal
Your Cozy Autumn Breakfast Miracle
Ingredients
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4 cups rolled oats (not quick oats)
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4 tsp pumpkin pie spice
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2 tsp baking powder
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½ tsp salt
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2 cups pumpkin puree (not pie filling)
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2½ cups milk (any kind)
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4 large eggs (or flax eggs for vegan)
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⅔ cup maple syrup or honey
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4 tsp vanilla extract
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Olive/avocado oil for greasing
Topping Ideas:
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Toasted pecans
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Chocolate chips
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Greek yogurt drizzle
Instructions
1. Prep & Mix
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Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
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In a large bowl, whisk dry ingredients: oats, pumpkin spice, baking powder, salt.
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In another bowl, mix wet ingredients: pumpkin, milk, eggs, maple syrup, vanilla.
2. Combine & Bake
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Gently fold wet into dry ingredients. Don’t overmix!
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Pour into prepared dish. Top with extras if desired.
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Bake 35-40 mins until golden and set (no jiggle!).
3. Serve & Store
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Cool 15 mins before slicing.
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Store leftovers refrigerated (5 days) or frozen (3 months).
Notes
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Microwave: 45-60 secs (sprinkle water to prevent drying)
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Oven: 10 mins at 350°F for crispy edges
Nutrition
- Calories: 220 cal Per Serving
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g