Ingredients
Dry Ingredients:
- 2 cups rolled oats (use certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ¼ cup milk of choice (almond milk works well for dairy-free)
- 2 large eggs (or flax eggs for egg-free option)
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
Toppings:
- Chocolate chips, nuts, raisins, or toppings of choice (optional)
Instructions
- Preheat the oven: Preheat the oven to 375℉. Grease an 8×8 baking dish with oil.
- Mix dry ingredients: In a medium bowl, combine oats, pumpkin spice, baking powder, and salt. Mix well.
- Add wet ingredients: Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until well combined.
- Bake: Spread the mixture into the prepared baking dish. Bake for 30-35 minutes until the oatmeal is set and golden on top.
- Cool and serve: Let the baked oatmeal cool for 5 minutes before slicing. Serve warm with your favorite toppings or enjoy as is. Store leftovers in the fridge for up to 4 days.
Notes
- This baked oatmeal can be reheated in the microwave or enjoyed cold.
- Feel free to customize the toppings to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg