Pumpkin Pie Baked Oatmeal
Have pumpkin pie for breakfast too with this hearty pumpkin baked oatmeal recipe. Maple sweetened and with just the right spice. Perfect for cozy fall breakfasts!
- 2 c rolled oats
- 1 c milk of choice
- 2 large eggs
- 2 T butter, melted
- 1 c pumpkin puree
- ⅓ c pure maple syrup or honey
- ⅓ c chopped pecans or pecan pieces
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon or 1 ½ teaspoon cinnamon plus ½ teaspoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Preheat oven to 350° F.
In a medium bowl, whisk together pumpkin, milk, eggs, maple and vanilla.
Add oats and all other ingredients and stir to combine.
Spread evenly in a greased 9x9inch square baking pan and sprinkle with more pecans if desired.
Bake for about 25 minutes or until top of oatmeal is browned.
Allow to cool and serve as desired.
Store in the refrigerator for 3-5 days.
- Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
- I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it's important or something. Ha.)
- You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.
Calories: 191kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 117mg | Potassium: 271mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4395IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg