Description
This Pumpkin Baked Oatmeal is a warm, comforting breakfast treat perfect for fall mornings. Combining hearty rolled oats with fragrant pumpkin spice and creamy pumpkin puree, it’s naturally sweetened with maple syrup and enriched with eggs and milk to create a wholesome, grab-and-go meal that satisfies and delights.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1¼ cups milk of choice
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prevent sticking and ensure easy removal of the baked oatmeal.
- Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, pumpkin spice, baking powder, and salt. This ensures even distribution of the leavening agent and spices throughout the oats.
- Combine Wet Ingredients: In another bowl, thoroughly combine the pumpkin puree, milk, eggs, vanilla extract, and maple syrup until the mixture is smooth and homogenous, creating a flavorful liquid base.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently but thoroughly until everything is well mixed and coated.
- Bake: Pour the batter into the greased baking dish and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until the oatmeal is puffed up, golden brown on top, and set in the middle.
- Cool and Serve: Remove from the oven and allow the baked oatmeal to cool for about 5 minutes. Slice into portions and serve warm for the best texture and flavor.
Notes
- You can substitute maple syrup with honey or agave nectar if preferred.
- Use any milk variety—dairy or plant-based—according to dietary preference.
- For added texture and flavor, consider folding in chopped nuts or dried fruit before baking.
- This dish can be refrigerated and reheated, making it ideal for meal prep.
