Description
This pumpkin baked oatmeal is cozy, easy, and perfect for fall mornings. It’s spiced just right, meal prep–friendly, and great hot or cold.
Ingredients
1 can (15 oz) pumpkin puree
½ cup packed brown sugar
2 large eggs
1½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1½ cups milk (dairy or non-dairy)
2½ cups old-fashioned rolled oats
Honey (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick spray.
2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth.
3. Whisk in milk until fully combined.
4. Stir in rolled oats until everything is evenly mixed.
5. Pour the mixture into the prepared baking dish.
6. Bake for 45 minutes or until the center is set and edges are golden brown.
7. Serve warm with honey, or refrigerate and reheat later.
Notes
You can store this in the fridge for up to 5 days or freeze for up to 2 months.
Reheat in the microwave or oven, or enjoy cold.
Try adding nuts, chocolate chips, or a drizzle of maple syrup for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 16g
- Sodium: 169mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg