Description
This Pumpkin Baked Oatmeal recipe is a cozy, wholesome breakfast option perfect for fall or any time you crave comforting flavors. Made with rolled oats, pumpkin puree, warm pumpkin pie spices, and sweetened naturally with maple syrup, it’s a nutritious and delicious way to start your day. The pecans add a lovely crunch, and it can be easily customized to be nut-free or egg-free, making it suitable for various dietary preferences.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
Additional Toppings
- ½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375℉ (190℃). Grease a 9×9-inch baking dish with butter or oil spray to prevent sticking, and set it aside.
- Combine Dry Ingredients: In a large mixing bowl, stir together the oats, pumpkin pie spice, baking powder, and fine salt to evenly distribute the flavors and leavening agent.
- Add Wet Ingredients: Add the pumpkin puree, milk, eggs, maple syrup or honey, melted butter or coconut oil, and vanilla extract into the bowl with the dry ingredients. Mix everything thoroughly until the batter is smooth and well combined.
- Assemble and Top: Pour the oatmeal batter into the prepared baking dish, spreading it evenly. Sprinkle the top with the toasted chopped pecans, reserving some for garnish if desired.
- Bake Until Set: Place the baking dish in the oven and bake for 30 to 34 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Cool and Serve: Allow the baked oatmeal to sit for about 5 minutes before cutting into squares. Serve warm, optionally topping with yogurt, whipped cream, an extra drizzle of maple syrup, or a sprinkle of pumpkin pie spice for extra flavor.
Notes
- Egg-free option: Substitute the eggs with a flax egg by mixing 2 tablespoons ground flax meal with 3 tablespoons water. Let the mixture thicken for 5-10 minutes before adding to the recipe.
- How to toast pecans: Place pecans in a small pan over medium-low heat, stirring every minute for about 5-7 minutes until fragrant and slightly browned. Remove from heat and cool before chopping and adding to the recipe.
- You can use any milk of choice — dairy or plant-based — to suit dietary preferences.
- Maple syrup or honey can be used interchangeably as natural sweeteners.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
Nutrition
- Serving Size: 1 serving (approx. 1 piece)
- Calories: 230
- Sugar: 9g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
