Pumpkin baked oatmeal is a hearty, delicious spin on your morning oats! It's lightly sweetened with brown sugar and full of pumpkin spice. Make a batch on the weekend and warm it up in the microwave for a quick weekday breakfast!
15ouncespumpkin pureebe sure it's pure pumpkin puree and not pumpkin pie filling.
½cupbrown sugar
2eggs
½teaspoonvanilla extract
1 tablespoonpumpkin pie spice
½teaspoonkosher salt
1teaspoonbaking powder
1 ½cupsmilk
2 ½cupsold-fashioned oats
½cuppecanscoarsely chopped
Instructions
Preheat the oven to 375°.
Grease a 9x9-inch pan ( 2 quart casserole pan) or spray with non stick spray.
Add the pumpkin, brown sugar, eggs, vanilla, spice, salt, and baking powder to a large mixing bowl.
Whisk until smooth and well mixed.
Add the milk and whisk until smooth.
Stir in the oats.
Pour the pumpkin mixture into the prepared pan.
Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.
Remove from the oven and serve.
Video
Notes
Storage:Cover tightly with plastic wrap and store in the refrigerator for up to 5 days.You can also freeze pumpkin baked oatmeal in an airtight container for up to 3 months.Expert Tip: Be sure that you get the pure pumpkin purée, not the pie filling! You want just canned pumpkin - there shouldn't be other ingredients in it.
Use old fashioned oats not quick oats or instant oats.
Use any kind of milk you like - whole milk, low fat, almond milk, oat milk, etc.
You can even freeze this in individual portions! Cool completely, cut into servings, and freeze for up to 2 months in an airtight container.