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–+ servings
Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal That Feels Like a Warm Hug

Pumpkin Baked Oatmeal is a nutritious and comforting breakfast, perfect for cozy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil for greasing the baking dish
  • 2 cups rolled oats certified gluten-free if needed
  • 1 tablespoon pumpkin spice or a mix of cinnamon, nutmeg, and ginger
  • 2 teaspoons baking powder to help the batter rise
  • 1/2 teaspoon salt to enhance flavor
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup milk of choice almond milk for dairy-free
  • 2 large eggs or use flax eggs for egg-free
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or honey or another sweetener
Optional Toppings
  • 1/2 cup chocolate chips for sweetness and texture
  • 1/2 cup nuts your choice
  • 1/2 cup raisins for added flavor

Equipment

  • 8x8 baking dish
  • Mixing Bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8 baking dish.
  2. In a medium bowl, mix rolled oats, pumpkin spice, baking powder, and salt.
  3. Add pumpkin puree, milk, eggs, vanilla extract, and maple syrup in the same bowl, then stir until combined.
  4. Pour the wet mixture into the dry ingredients and fold gently until no dry spots remain.
  5. Spread the batter evenly in the prepared baking dish.
  6. Bake for 30–35 minutes until the top is golden and set, checking towards the end.
  7. Remove from oven and cool for 5 minutes before slicing into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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