Pumpkin Baked Oatmeal
A heartwarming baked oatmeal infused with pumpkin puree and warm spices, perfect for breakfast, snacks, or dessert.
Ingredients
For the oatmeal
- 1.5 cups pumpkin puree Velvety and vibrant, this ingredient is the star of our dish.
- 2 large eggs Provide structure and a light, fluffy texture.
- 1.25 cups milk Dairy or unsweetened non-dairy milk.
- 0.25 cup pure maple syrup Adds natural sweetness.
- 0.25 cup packed brown sugar Brings a rich, caramel-like sweetness.
- 3 tablespoons unsalted butter, melted Adds richness and depth.
- 1 teaspoon vanilla extract Enhances the aroma and flavor.
- 2.5 cups old-fashioned rolled oats Hearty and wholesome.
- 2 teaspoons baking powder Helps the oatmeal rise.
- 2 teaspoons pumpkin pie spice Embodies the essence of fall.
- 0.5 teaspoon ground cinnamon Adds an extra layer of warmth.
- 0.5 teaspoon fine salt Enhances flavors.
- 0.5 cup chopped pecans, divided Introduces a delightful crunch.
Optional toppings
- to taste maple syrup, yogurt, milk, or nut butter Elevates your serving experience.
Instructions
Preparation
- Heat the oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, brown sugar, melted butter, and vanilla extract until smooth.
- Add the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until evenly combined, then fold in about two-thirds of the chopped pecans.
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle remaining pecans over the surface.
Baking
- Bake for 35 to 40 minutes until the edges are golden brown. If the center jiggles, bake for an additional 5 minutes.
- Allow the baked oatmeal to cool for 10 minutes before slicing into squares.
- Serve warm with optional toppings.
Notes
Use fresh ingredients for the best flavor. Allow cooling before slicing for shape retention. Customize sweetness as desired.