Description
Enjoy a warm and hearty Pumpkin Baked Oatmeal that’s perfect for breakfast or a healthy snack. This wholesome dish combines rolled oats, pumpkin puree, and cozy spices for a deliciously satisfying treat.
Ingredients
Scale
- avocado oil or neutral oil for greasing
- 2 cups rolled oats
- use certified gluten free if needed
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- not pumpkin pie filling. I find thicker brands
- like Libby’s
- works best
- 1 cup milk of choice
- this works great with almond milk if dairy-free needed
- 2 large eggs
- can sub flax eggs to make egg-free
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- chocolate chips
- nuts
- raisins or topping of choice.
- optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with avocado or neutral oil.
- In a large bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
- In another bowl, combine the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey; mix well.
- Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in chocolate chips, nuts, or raisins.
- Spread the mixture evenly in the prepared baking dish and bake for 30 minutes, or until set and lightly golden.
- Let cool for a few minutes before slicing and serving. Enjoy warm!
Notes
For a vegan option, substitute regular eggs with flax eggs. Ensure you use thick pumpkin puree for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 62 mg
Keywords: Pumpkin Baked Oatmeal, oatmeal recipe, healthy breakfast, pumpkin recipe, gluten-free