Go Back
–+ servings
Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal That Will Warm Your Mornings

Enjoy a cozy breakfast with this Pumpkin Baked Oatmeal, perfect for autumn mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 squares
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Consider gluten-free oats for a suitable option.
  • 1 cup Canned Pumpkin Puree Adds natural sweetness and moisture.
For the Liquid
  • 1 cup Almond Milk Any milk type (dairy or non-dairy) can substitute.
For Sweetness
  • 1/4 cup Maple Syrup Honey or agave syrup can also be good alternatives.
For Flavor
  • 1 tablespoon Pumpkin Pie Spice A mix of cinnamon and nutmeg can work as a substitute.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Spatula
  • 8x8-inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
  2. In a large mixing bowl, combine rolled oats and pumpkin pie spice.
  3. In another bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth.
  4. Pour the wet mixture into the bowl containing the dry ingredients and gently fold together.
  5. Carefully pour the mixture into your prepared baking dish, spreading it evenly.
  6. Bake for about 30 minutes until edges are golden-brown and center feels set.
  7. Allow to cool for about 5 minutes before serving warm.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave before serving.

Tried this recipe?

Let us know how it was!