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pumpkin baked oats

Pumpkin Baked Oats

Transform your morning oatmeal into a soft, cake-like treat with these pumpkin baked oats, perfect for chilly mornings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats (old fashioned)
  • 1 cup pure pumpkin puree Make sure to use pure pumpkin puree, not sweetened pumpkin pie filling.
  • 1.5 cups milk (dairy or plant-based)
  • 1/4 cup maple syrup or honey
  • 1 large egg Can substitute with a flax egg for a vegan option.
  • 1 teaspoon baking powder Make sure it is fresh.
  • 1 teaspoon pumpkin pie spice Can substitute or make your own.
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or beef-gelatin-based marshmallows (optional) For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla extract until smooth.
  3. Add the rolled oats, baking powder, pumpkin pie spice, and salt to the wet ingredients.
  4. Stir everything together until all the oats are well coated.
  5. Fold in chopped walnuts or other mix-ins if using.
  6. Pour the mixture into the prepared baking dish and spread out evenly.
Baking
  1. Bake for 30 to 35 minutes until the center is set and the edges look slightly toasted.
  2. Remove from the oven and let it sit for 5 to 10 minutes before slicing.

Notes

Serve warm, topped with Greek yogurt, nut butter, or extra pumpkin seeds. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
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