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Pumpkin Pie Baked Oatmeal

A comforting baked oatmeal dish that combines the rich flavors of pumpkin pie with wholesome oats, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats
  • 1 cup canned pumpkin puree
  • 2 cups milk (dairy or non-dairy) Almond or oat milk works well.
  • 1/3 cup brown sugar Can substitute with coconut sugar.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Optional Toppings
  • chopped nuts
  • maple syrup
  • whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine the pumpkin puree, milk, eggs, brown sugar, and vanilla extract. Whisk until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Grease a 9x13 inch baking dish and pour the oatmeal mixture into it, spreading it out evenly.
Baking
  1. Place it in the preheated oven and bake for 30-35 minutes, or until the top is golden and the center is set.
Serving
  1. Let it cool for a few minutes before cutting into squares. Serve warm with your choice of toppings.

Notes

You can substitute brown sugar with maple syrup or honey, and use any non-dairy milk. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.