Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Baked Oatmeal. Perfect for a warm and hearty breakfast, this dish is easy to make and can be prepared ahead of time for busy mornings.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 ¾ cups milk (any kind)
- ¾ cup canned pumpkin purée
- ⅓ cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins:
- ¼ cup chopped pecans or walnuts
- ¼ cup raisins or dried cranberries
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients: In a separate bowl, whisk together milk, pumpkin purée, maple syrup or honey, egg, and vanilla extract.
- Combine: Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in nuts and dried fruit if desired.
- Bake: Pour the mixture into the prepared dish and bake for 35 to 40 minutes until set and golden on top.
- Cool and serve: Let cool for 5 to 10 minutes before slicing and serving warm.
Notes
- This baked oatmeal can be made ahead and stored in the refrigerator for up to 5 days.
- Reheat in the microwave or oven before serving.
- Enjoy with a splash of milk or a dollop of yogurt!
