There’s something about the first hint of fall that makes me want pumpkin in everything, and this baked oatmeal is one of my favorite ways to bring it to the breakfast table. It’s warm, cozy and full of pumpkin spice without being so sweet that it feels more like dessert than breakfast.
I love making a pan on the weekend and warming up individual pieces throughout the week. It’s delicious on its own, but I especially love it warm with a little splash of milk and maple syrup over the top. Add some vanilla Greek yogurt and it’s even better.
Serves 6
Ingredients
2 cups old-fashioned rolled oats
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
1 cup pumpkin puree
2 large eggs
1¾ cups milk
⅓ cup pure maple syrup
¼ cup butter, melted
1 teaspoon vanilla extract
⅓ cup chopped pecans, optional
2 tablespoons brown sugar, for topping
2 tablespoons chopped pecans, for topping, optional
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon and salt.
- In a separate bowl, whisk together the pumpkin, eggs, milk, maple syrup, melted butter and vanilla.
- Pour the wet ingredients into the oat mixture and stir until well combined. Fold in ⅓ cup chopped pecans, if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the brown sugar and remaining chopped pecans over the top.
- Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Let cool for 5–10 minutes before slicing. Serve warm on its own or with a splash of milk, drizzle of maple syrup or spoonful of vanilla Greek yogurt.
Estimated Nutrition (Per Serving)
Calculated without optional pecans or additional toppings.
Calories: ~275
Protein: ~8g
Net Carbs: ~37g
Fat: ~10g
Fiber: ~4g
