Description
This pumpkin baked oatmeal is the perfect fall breakfast — warm, cozy, and packed with wholesome oats, pumpkin puree, and seasonal spices. Great for meal prep, this hearty dish makes mornings easy and satisfying with its creamy texture and comforting flavor.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups milk (any kind)
- 1 cup canned pumpkin purée
- ⅓ cup pure maple syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup chopped nuts or pepitas (optional)
- Optional for serving: drizzle of maple syrup, Greek yogurt, extra nuts
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk together milk, pumpkin purée, maple syrup, egg, and vanilla extract.
- Pour wet ingredients into dry and stir until combined. Fold in nuts or pepitas if using.
- Spread mixture evenly in prepared dish and bake for 35–40 minutes, until set and golden.
- Cool slightly before slicing into squares. Serve warm or cool completely for storage.
Notes
- Use unsweetened almond milk and a flax egg for a vegan version.
- Add dried cranberries, raisins, or chocolate chips for variety.
- Store in the fridge for up to 5 days or freeze individually wrapped squares for up to 3 months.
- Reheat in the microwave for a warm, quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg