Pumpkin Baked Oatmeal

This easy and creamy Pumpkin Baked Oatmeal is a cozy, one-pan breakfast that embraces the flavors of fall, making it perfect for the entire family.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Seasonal

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups rolled oats Basic oats used for baking.
2 teaspoons pumpkin spice Store-bought or homemade.
1 teaspoon baking powder For leavening.
¼ teaspoon salt Enhances flavor.
1 cup canned pumpkin puree Provides moisture.
1 cup milk of choice Dairy or plant-based options.
2 large eggs Bind ingredients together.
2 teaspoons vanilla Adds flavor.
⅓ cup maple syrup or honey For sweetness; adjust to taste.
Chocolate chips, nuts, raisins, or toppings of your choice Optional for extra flavor.

For Greasing

Avocado oil or neutral oil Used for greasing baking dish.

Method

Preparation

Preheat your oven to 375°F (190°C).
Grease an 8x8 baking dish with a little oil.
In a medium bowl, combine oats, pumpkin spice, baking powder, and salt. Mix well.
Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until combined.
Spread the mixture into the prepared baking dish.

Baking

Bake for 30-35 minutes until it’s puffed up on the edges and golden on top.

Cooling and Serving

Let it cool for 10 minutes before slicing. Serve warm, topped with yogurt or fruit.

Notes

Store leftovers in the fridge for up to 4 days in an airtight container. Freeze for up to 3 months. Reheat slices in the microwave for about 30 seconds.