Pumpkin Baked Oatmeal
Pumpkin baked oatmeal is an easy, make-ahead fall breakfast made with pumpkin purée, warm pumpkin pie spices, and maple syrup. It bakes up soft and hearty, and you can slice it into squares for breakfast all week.
Servings: 9
Equipment
Ingredients
- 2½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup milk
- ¾ cup plain Greek yogurt
- ⅔ cup maple syrup
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 tablespoons chocolate chips caramel chips, or pepitas
Instructions
- Prep. Preheat the oven to 350ºF. Lightly grease an 8×8-inch baking dish and set aside.
- Prepare the dry base. In a large bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- Whisk the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, milk, Greek yogurt, maple syrup, melted butter, and vanilla until smooth.
- Bring them together. Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined. Fold in the chopped pecans and let the batter rest for 10 minutes.
- Baking time. Transfer the mixture to the baking dish and spread it into an even layer. Sprinkle with your desired topping: chocolate chips, caramel chips, or pepitas. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Cool, then serve. Remove the baked oatmeal from the oven and let it cool for 10 minutes before you cut and serve it.
Notes
- Use old-fashioned rolled oats for the best texture. Quick oats will result in a much softer bake.
- Toast the pecans before adding them for a deeper, nuttier flavor.
- Serve warm with a drizzle of maple syrup or a spoonful of Greek yogurt, if desired.
Nutrition
Serving: 1square | Calories: 227kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 163mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4452IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg
