Description
A comforting and creamy baked oatmeal recipe that captures the essence of fall with rich pumpkin flavor and hearty oats.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup milk (or non-dairy milk)
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup toasted pecans
- Whipped topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rolled oats, pumpkin puree, milk, maple syrup, eggs, vanilla extract, pumpkin pie spice, baking powder, and salt in a large bowl. Mix until well combined.
- Stir in the toasted pecans, adding a delightful crunch.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Bake for 25-30 minutes or until set and golden on top.
- Serve warm, drizzled with maple syrup and topped with whipped topping, if desired.
Notes
Make ahead by preparing the oatmeal mixture the night before and bake in the morning. Store leftovers in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 7g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg