Description
Pumpkin Pie Baked Oatmeal is a warm, comforting breakfast made with pumpkin puree, oats, and cozy spices. It’s simple, nutritious, and perfect for meal prep.
Ingredients
Avocado oil or neutral oil for greasing
2 cups rolled oats (use certified gluten-free if needed)
2 teaspoons pumpkin spice
1 teaspoon baking powder
¼ teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling; thicker brands like Libby’s work best)
1 cup milk of choice (almond milk or dairy milk both work great)
2 large eggs (or 2 flax eggs for an egg-free version)
2 teaspoons alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor)
⅓ cup maple syrup or honey
Optional: chocolate chips, chopped nuts, or raisins
Instructions
1. Preheat oven to 375℉ and lightly grease an 8×8-inch baking dish with avocado oil or neutral oil.
2. In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt. Mix to combine.
3. Add pumpkin puree, milk, eggs, vanilla flavor, and maple syrup or honey. Stir until smooth and well combined.
4. Spread the mixture evenly into the prepared baking dish.
5. Bake for 30–35 minutes or until the top is golden and the center is set.
6. Let cool for 10 minutes before slicing. The oatmeal will firm up as it cools.
7. Serve warm with yogurt, a drizzle of maple syrup or honey, fresh fruit, or whipped cream.
Notes
To make it vegan, use flax eggs instead of regular eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
For a dairy-free option, use almond, oat, or soy milk.
If you prefer a lighter sweetness, reduce the maple syrup or honey to ¼ cup.
Use thick pumpkin puree like Libby’s to avoid excess moisture.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat individual slices in the microwave for 30–45 seconds or in the oven at 350℉ for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American