Pumpkin Baked Oatmeal

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This Pumpkin Baked Oatmeal is a delicious and hearty breakfast to share with the kids. It has all of the flavors of pumpkin pie, but the nutrition of a bowl of oatmeal.

Prep Time10

Cook Time28

Total Time38

Course: Breakfast

Cuisine: American

Servings:

Calories: 145kcal

Author: Amy Palanjian

Equipment

Ingredients

2 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
14 ounces pumpkin puree
3 large eggs
¼ cup milk
¼ cup maple syrup
¼ cup unsalted butter (melted and cooled slightly)
2 teaspoons vanilla
½ cup chopped walnuts or shredded unsweetened coconut (or additional oats)
Chocolate chips (to top; optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
Optionally, you can briefly pulse the oats in a blender or food processor before starting the recipe to make them a slightly finer texture. This results in a baked oatmeal with oats that are less visible and slices that hold together a little more easily.
Stir all ingredients together in a bowl.
Pour into the prepared baking pan and smooth the top with a spatula.
Bake for 28-30 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
Place pan onto a wire rack and let cool completely before cutting.

Notes

Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. Serve it at room temperature, chilled, or warmed up as you like.
To make in a muffin tin: Grease a 12 cup standard size muffin pan well with nonstick spray. Add 1/4 cup batter to each cup and bake for 22-24 minutes in a 375 degree oven.
Egg-free: Omit the eggs and increase the milk to 3/4 cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
Gluten-free: Use certified gluten-free oats.
Dairy-free: Use coconut oil instead of butter and nondairy milk.

Nutrition