Delicious Pumpkin Baked Oatmeal For Fall (Print version)
A cozy pumpkin baked oatmeal with maple, warm spices, and pecans. It slices cleanly, reheats well, and makes fall mornings easier.
# Ingredients:
For the oatmeal bake
01 -
1 1/2 cups (360 g) pumpkin puree
02 -
2 large eggs
03 -
1 1/4 cups (300 ml) milk, dairy or unsweetened non-dairy
04 -
1/4 cup (60 ml) pure maple syrup
05 -
1/4 cup (50 g) packed brown sugar
06 -
3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
07 -
1 teaspoon vanilla extract
08 -
2 1/2 cups (240 g) old-fashioned rolled oats, certified gluten-free if needed
09 -
2 teaspoons baking powder
10 -
2 teaspoons pumpkin pie spice
11 -
1/2 teaspoon ground cinnamon
12 -
1/2 teaspoon fine salt
13 -
1/2 cup (55 g) chopped pecans, divided
For serving
14 -
Maple syrup, yogurt, milk, or nut butter, optional
# Instructions:
01 -
Heat the oven to 350°F. Grease an 8-inch square baking dish with butter or cooking spray.
02 -
In a large bowl, whisk pumpkin puree, eggs, milk, maple syrup, brown sugar, melted butter, and vanilla until smooth.
03 -
Add rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until evenly combined, then fold in about two-thirds of the pecans.
04 -
Pour the oat mixture into the prepared dish. Smooth the top and sprinkle with the remaining pecans.
05 -
Bake for 35-40 minutes, until the edges are lightly browned and the center looks set. If the center still jiggles, bake 5 minutes more.
06 -
Let the baked oatmeal cool for 10 minutes before slicing. Serve warm with maple syrup, yogurt, milk, or nut butter if desired.
# Good to know:
01 -
Use pumpkin puree, not pumpkin pie filling.
02 -
Refrigerate cooled leftovers for up to 5 days.
03 -
Freeze individual squares for up to 2 months.