Pumpkin Baked Oatmeal
This pumpkin baked oatmeal is made with wholesome ingredients and baked to golden perfection for a cozy start to your day.
Print
Pin
Ingredients
- 2 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ tablespoon pumpkin pie spice*
- 15 ounce can pumpkin puree, shy of 2 cups
- ¼ cup honey, or maple syrup
- 1 ½ cups milk, any
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
Instructions
Prep:
- Preheat the oven to 375F and grease a 9 x 9-inch square baking dish.
Make the batter:
- In a medium mixing bowl, combine oats, baking powder, salt, and pumpkin pie spice.
- In a separate large bowl, combine the pumpkin puree, honey, milk, eggs, melted butter, and vanilla extract. Add the oat mixture stir to form a thick oat batter.
Bake:
- Pour oatmeal mixture into the baking dish and bake for 35 to 40 minutes until the top is golden and the oat mixture is set.
- Remove from oven and allow the mixture to cool slightly before serving.
Serve & store:
- Serve this baked oatmeal topped with maple syrup and chopped pecans.
- Leftovers can be refrigerated for up to 5 days in an airtight container or the baking dish sealed with plastic wrap.
Notes
- You can swap pumpkin pie spice for ½ teaspoon ground cinnamon.
Nutrition
Serving: 1 serving | Calories: 326kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 461mg | Potassium: 356mg | Fiber: 9g | Sugar: 15g | Vitamin A: 6203IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 3mg
