Description

This Pumpkin Baked Oatmeal recipe is the ultimate fall breakfast, offering a deliciously cozy dish made with oats, pumpkin puree, and warm spices like cinnamon, ginger, and nutmeg. It’s hearty, nutritious, and perfect for make-ahead meal prep. Packed with fiber, vitamins, and minerals, this oatmeal will keep you full and satisfied all morning long. Plus, it’s easy to customize with different sweeteners, milk, and toppings, making it a versatile choice for any dietary need.

Ingredients

2 cups old-fashioned rolled oats (do not substitute steel-cut or instant oats)

½ cup pecan pieces or chopped pecans

1 teaspoon baking powder

2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg)

½ teaspoon kosher salt

1 cup pumpkin puree

1 ¾ cups milk of choice (dairy, almond, or oat)

6 tablespoons pure maple syrup

2 tablespoons coconut oil, melted and cooled to room temperature

1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 375°F (190°C).
Butter an 8×8-inch or 9×9-inch baking pan.
In a medium bowl, combine the rolled oats, pecans, baking powder, pumpkin pie spice, and kosher salt.
Pour the dry mixture into the prepared baking pan and spread evenly.
In the same bowl, whisk together pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
Pour the wet mixture over the oats in the baking pan and stir lightly with a fork for even distribution.
Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
Let the oatmeal cool for at least 5 minutes before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze individual portions for up to 3 months for easy meal prep.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 15 minutes.