Clean recipe · thenaturalnurturer.com
Pumpkin Baked Oatmeal
Jump into fall with this Pumpkin Baked Oatmeal. Warm spices, simple ingredients, and a cozy flavor that makes getting out of bed on those crisp fall mornings totally worth it. This easy, one-bowl breakfast bakes up in 30ish minutes and keeps like a dream in the fridge for the week. Easy to love + even easier to make.
Original recipe: thenaturalnurturer.com
- Yield:
- 9 servings
- Prep:
- 10 min
- Cook:
- 30 min
- Total:
- 40 min
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Ingredients
- 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
- 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
- ⅓ cup chocolate chips, nuts, raisins or topping of choice. (optional)
Instructions
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.