Description
A simple recipe for baked oatmeal featuring pumpkin flavor, suitable for a fall breakfast.
Ingredients
Scale
- 2 cups rolled oats
- 1 15-ounce can pumpkin puree
- 1 1/2 cups milk (dairy or non-dairy)
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease an 8×8 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, and vanilla extract until smooth.
- In a separate medium bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Stir in the chopped nuts, if using.
- Pour the mixture into the prepared baking dish.
- Bake for 40 to 45 minutes, or until the top is set and lightly golden.
- Let it cool for 5 minutes before cutting and serving.
Notes
- Serve warm with an extra drizzle of maple syrup or a dollop of yogurt.
- You can substitute pumpkin pie spice for the individual spices listed.
- This dish stores well in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 6
- Protein: 12
- Cholesterol: 60
Keywords: pumpkin oatmeal, baked oatmeal, fall breakfast, cozy recipe, oats, maple syrup