Description
This Pumpkin Baked Oatmeal is a cozy, nutritious breakfast perfect for fall or any time you crave warm, comforting flavors. Made with rolled oats, pumpkin puree, and warming pumpkin pie spice, it’s baked until golden and topped with toasted pecans for a delightful crunch. Sweetened naturally with maple syrup and enhanced with vanilla, this dish is easy to prepare and serves as a wholesome way to start your day.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
Toppings
- ½ cup chopped pecans, toasted (plus more for topping; omit for nut-free)
Instructions
- Preheat and Prepare: Preheat your oven to 375℉ (190℃). Grease a 9×9-inch baking dish with butter or oil spray to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir these together to evenly distribute the spices and leavening.
- Add Wet Ingredients: Into the same bowl, add the pumpkin puree, milk, eggs, maple syrup, melted butter (or coconut oil), and vanilla extract. Stir thoroughly until all ingredients are well blended and a thick batter forms.
- Transfer Batter and Add Toppings: Pour the oatmeal batter into your prepared baking dish, smoothing the top. Sprinkle the toasted chopped pecans evenly over the surface for crunch and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 30-34 minutes. The oatmeal is ready when the center is set and a toothpick inserted into the middle comes out clean.
- Cool and Serve: Remove the dish from the oven and let sit for 5 minutes to firm up. Cut into squares and serve warm. Optional toppings include a dollop of yogurt or whipped topping, a drizzle of maple syrup, and an extra pinch of pumpkin pie spice.
Notes
- Egg-free option: Substitute eggs by mixing 2 tablespoons ground flax meal with 3 tablespoons water. Let it sit for 5-10 minutes until thickened, then use in place of the eggs.
- How to Toast Pecans: Warm a small pan over medium-low heat, add pecans and toss every minute or so. After 5-7 minutes, when they release a nutty aroma, remove from heat and let cool before adding to the recipe.
Nutrition
- Serving Size: 1 serving (1/9th of recipe)
- Calories: 260 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 45 mg
