Pumpkin Baked Oatmeal

A warm and comforting baked oatmeal infused with pumpkin and spices, perfect for chilly mornings and family gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Fall

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups old fashioned oats The backbone of your oatmeal, these provide fiber and heartiness.
3 tablespoons brown sugar A hint of sweetness reminiscent of baked goods.
1.5 teaspoons pumpkin pie spice Envelopes you in warm, comforting aromas.
1 teaspoon baking powder Ensures your baked oatmeal rises beautifully.
0.25 teaspoon fine sea salt Balances the sweetness and enhances taste.

Wet Ingredients

1 can (15 ounces) pumpkin puree Rich in flavor and nutrients, it makes this dish indulgently moist.
1.5 cups milk Adds creaminess to each spoonful.
3 tablespoons maple syrup Adds a delightful twist of natural sweetness.
2 tablespoons melted butter A touch of butter makes everything better!
2 large eggs Brings everything together.
1 teaspoon pure vanilla extract A fragrant note that evokes warmth.

Toppings

1 cup chopped and toasted pecans Adds a delightful crunch.

Method

Preparation

Preheat your oven to 350 degrees Fahrenheit and grease an 8x8 baking dish.
In a large bowl, combine the oats, brown sugar, pumpkin pie spice, baking powder, and sea salt.
In another bowl, whisk together the pumpkin puree, milk, maple syrup, melted butter, eggs, and vanilla extract.
Pour the pumpkin mixture into the dry ingredients and combine. Then fold in the toasted pecans.
Transfer the mixture to your prepared pan and smooth the top.

Baking

Bake for 55-60 minutes until the top is golden brown and a toothpick comes out clean.

Notes

Serve warm, topped with vanilla ice cream or drizzled with extra maple syrup for a decadent touch. Leftovers can be stored in the refrigerator for up to five days or frozen for later use.