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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Wake up to the delightful aroma of Pumpkin Baked Oatmeal. This warm, comforting dish combines the rich flavors of pumpkin and spices, making it the ultimate fall breakfast. Easy to prepare and perfect for meal prep, it’s a nourishing way to start your day!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon clove
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 1 and ¼ cups milk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla
  • ⅓ cup maple syrup

Equipment

  • Wooden Spoon
  • Baking Sheet
  • Oven
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350 degrees F. Spray a 1.5 quart baking dish with cooking spray, set aside.
  2. In a medium bowl, combine the rolled oats, cinnamon, ginger, clove, nutmeg, baking powder, and salt. Stir together to combine.
  3. Add the pumpkin puree, milk, eggs, melted butter, vanilla, and maple syrup to the bowl. Stir until well mixed.
  4. Pour the mixture into the prepared baking dish. Bake for 35 to 40 minutes, until edges are turning golden brown and center is set.
  5. Remove from oven and allow to cool for at least 10 to 15 minutes before slicing into squares and serving.
  6. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

  • Dairy-free: Use vegan butter and non-dairy milk such as unsweetened almond milk or coconut milk.
  • Egg-free: Use 2 flax eggs.
  • Gluten-free: Be sure to use certified gluten-free oats.