Pumpkin Baked Oatmeal
A delightful blend of pumpkin and warm spices in a comforting baked oatmeal dish, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1.5 cups pumpkin puree Luscious and creamy, sets the base for the oatmeal.
- 2 large eggs Adds structure and protein.
- 1.25 cups milk Choose dairy or non-dairy for a creamy texture.
- 0.25 cups pure maple syrup For sweetness.
- 0.25 cups packed brown sugar Adds a caramel-like flavor.
- 2.5 cups old-fashioned rolled oats Provides chewiness and nourishment.
- 2 teaspoons baking powder For leavening.
- 2 teaspoons pumpkin pie spice For flavor enhancement.
- 0.5 teaspoons ground cinnamon Adds warmth.
- 0.5 teaspoons fine salt Balances sweetness.
- 0.5 cups chopped pecans For crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, brown sugar, and melted butter until smooth.
- Add the rolled oats, baking powder, pumpkin pie spice, ground cinnamon, and salt to the mixture and stir until well combined.
- Gently fold in two-thirds of the chopped pecans.
- Pour the mixture into the prepared baking dish, smoothing the top, and sprinkle the remaining pecans over it.
Baking
- Bake for 35-40 minutes until the top is golden brown and the center is set.
- If it jiggles slightly, bake for an additional 5 minutes.
Serving
- Let the oatmeal cool for 10 minutes before slicing into squares.
- Serve warm with optional toppings like maple syrup, yogurt, milk, or nut butter.
Notes
For added flavor, consider a pinch of nutmeg or a splash of almond extract. For nutrition, try substituting some oats with ground flaxseed or adding dried fruits.