Description
Indulge in the warm, comforting flavors of fall with this Pumpkin Baked Oatmeal. This easy-to-make breakfast dish combines rolled oats, pumpkin puree, and cozy spices into a deliciously nutritious meal that’s perfect for busy mornings or meal prep. Naturally gluten-free and dairy-free, it caters to various dietary preferences while delivering a delightful taste that captures the essence of autumn. With just 10 minutes of preparation and endless topping possibilities, this baked oatmeal is sure to become a seasonal favorite.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1 ¼ cup milk (dairy or non-dairy)
- 2 large eggs (or flax eggs for vegan)
- ⅓ cup maple syrup or honey
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F and grease an 8×8 baking dish.
- In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt.
- Add pumpkin puree, milk, eggs (or flax eggs), vanilla extract, and maple syrup. Mix until well combined.
- Spread the mixture evenly in the prepared dish and bake for 30-35 minutes until puffed and golden.
- Allow to cool for about 5 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (approximately 100g)
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg