Description
This Pumpkin Baked Oatmeal is a cozy, make-ahead fall breakfast perfect for meal prep. Warm spices, creamy pumpkin, and hearty oats come together for a healthy and delicious way to start your day. Great for families, busy mornings, and anyone who loves pumpkin spice!
Ingredients
3 cups (240 g) old-fashioned rolled oats 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1½ teaspoons baking powder ½ teaspoon sea salt 2½ cups (600 ml) milk of choice (dairy or non-dairy) ¾ cup (180 g) pure pumpkin puree ⅓ cup (80 ml) pure maple syrup 2 large eggs 2 teaspoons vanilla extract Optional: ½ cup (60 g) chopped pecans or walnuts, plus extra for topping
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish. 2. In a large bowl, combine oats, pumpkin pie spice, cinnamon, baking powder, and salt. 3. In another bowl, whisk together milk, pumpkin puree, maple syrup, eggs, and vanilla. 4. Pour wet ingredients into dry ingredients and stir to combine. Fold in nuts if using. 5. Spread mixture evenly into baking dish and sprinkle with extra nuts if desired. 6. Bake for 35–40 minutes, until center is set and edges are lightly golden. 7. Let cool for 10 minutes before slicing or scooping into bowls. Serve warm, optionally topped with yogurt, fruit, or maple syrup.
Notes
• Use pure pumpkin puree, not pumpkin pie filling. • Dairy-free milk and flax eggs make it vegan. • Don’t overbake — it should remain moist. • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pumpkin baked oatmeal, healthy fall breakfast, meal prep oatmeal, make-ahead breakfast, baked oatmeal recipe