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Pumpkin Baked Oatmeal

A cozy and wholesome baked oatmeal infused with pumpkin spice, perfect for autumn mornings or a lazy brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For Greasing
  • 1 tablespoon Avocado oil or neutral oil For greasing the baking dish
Main Ingredients
  • 2 cups Rolled oats Go for 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 Almond milk works great for dairy-free
  • 2 large Eggs Or sub flax eggs for an egg-free version
  • 2 teaspoons Vanilla
  • ⅓ cup Maple syrup or honey
  • 1 cup Chocolate chips, nuts, raisins or toppings of choice Optional

Method
 

Preparation
  1. Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
  2. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until everything’s blended.
Baking
  1. Spread the mixture into the prepared baking dish and bake for 30-35 minutes. It’s done when it’s puffed up around the edges and golden on top.
  2. Let it cool for 10 minutes before slicing. It’ll be a bit soft at first but will firm up as it cools. Enjoy warm with toppings of your choice.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a warm treat.