Description

This Pumpkin Baked Oatmeal recipe is the ultimate fall breakfast, bursting with cozy pumpkin and spice flavors. Packed with fiber, protein, and healthy ingredients, this dish is naturally gluten-free and can be made dairy-free or vegan. Perfect for meal prepping, it’s an easy, wholesome, and customizable option for busy mornings.

Ingredients

2 cups rolled oats

1 cup pumpkin puree

2 eggs

1 cup milk (dairy or plant-based)

1/4 cup maple syrup or honey

1 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves (or pumpkin pie spice)

Pinch of salt

1 tsp vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish.
In a large bowl, mix together all the ingredients until well combined.
Pour the oatmeal mixture into the prepared baking dish.
Bake for 30-35 minutes, until the oatmeal is set and golden brown.
Allow it to cool slightly before slicing into portions.

Notes

For a vegan version, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and plant-based milk.
Swap pumpkin puree with butternut squash or sweet potato puree for a different flavor.
Add mix-ins like chocolate chips, nuts, or dried fruit for variety.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Freeze leftovers by wrapping individual servings and storing in an airtight container for up to 3 months.