Description
A warm, spiced pumpkin baked oatmeal that combines the comforting flavors of pumpkin pie with the wholesomeness of oats. This make-ahead breakfast is perfect for fall mornings and holiday brunches.
Ingredients
Scale
- 2 cups old-fashioned rolled oats (192 grams)
- 1 teaspoon baking powder (4 grams)
- 1½ teaspoons pumpkin pie spice (5 grams)
- ½ teaspoon coarse sea salt
- 1 cup milk (227 grams; feel free to substitute with almond or oat milk for a dairy-free version)
- 1 cup pumpkin puree (227 grams – NOT pumpkin pie filling!)
- ¼ cup maple syrup (78 grams for that perfect hint of sweetness)
- 2 tablespoons brown sugar (27 grams) for extra richness
- 1 large egg (50 grams, ideally at room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup chopped pecans (57 grams, divided; substitute with walnuts for a different flavor)
- Cool Whip for topping
- More maple syrup for drizzling
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 baking dish.
- In a large bowl, mix oats, baking powder, pumpkin pie spice, cinnamon and salt.
- In another bowl, whisk pumpkin, milk, maple syrup, egg, melted oil and vanilla.
- Combine wet and dry ingredients. Stir in half the nuts.
- Pour into prepared dish. Top with remaining nuts.
- Bake 35-40 minutes until set and golden at edges.
- Cool 5 minutes before serving with desired toppings.
Notes
- Meal prep: Refrigerate cooked oatmeal for 5 days or freeze for 2 months
- Vegan option: Use flax egg and plant-based milk
- For extra protein: Add 1/4 cup vanilla protein powder
- Texture tip: For creamier oatmeal, use quick oats instead
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg