Description
Warm and inviting, this Pumpkin Baked Oatmeal is a fall favorite that fills your kitchen with delightful aromas. Each spoonful features creamy oats combined with sweet pumpkin and warm spices, creating a comforting dish perfect for chilly mornings or leisurely brunches. Easy to prepare and versatile enough for any meal, this recipe will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup canned pumpkin (pure pumpkin puree)
- 1 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup chopped nuts (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly spray an 8×8-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine canned pumpkin, milk, maple syrup, eggs, and vanilla extract. Stir until smooth.
- Add rolled oats, cinnamon, nutmeg, and salt; mix gently until evenly coated.
- If using, fold in chopped nuts.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes until golden brown on top. Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: For added texture, consider incorporating dried fruits or swapping pumpkin for applesauce. Store leftovers in an airtight container in the fridge for up to five days.