Pumpkin Baked Oatmeal

Prep: 10 minutes   Cook: 35 minutes   Total: 45 minutes   Serves: 8 servings

Why you’ll love this recipe

Pumpkin purée keeps the oats moist without making them heavy, while maple syrup and pumpkin pie spice provide a balanced fall flavor. The recipe mixes in one bowl and can be portioned for quick breakfasts.

Ingredients

• 2½ cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup pure pumpkin purée
• 1¾ cups milk of choice
• ⅓ cup pure maple syrup
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• ½ cup chopped pecans, optional

Instructions

1. Heat the oven to 350°F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, whisk the oats, baking powder, pumpkin pie spice, and salt.
3. Add the eggs, pumpkin, milk, maple syrup, melted butter, and vanilla. Stir until evenly combined, then fold in half of the pecans if using.
4. Pour the mixture into the dish and spread it evenly. Sprinkle the remaining pecans over the top.
5. Bake for 35 to 40 minutes, until the center is set and the edges are lightly golden. Cool for 10 minutes before cutting into 8 pieces.

Success tips and variations

• Use plain pumpkin purée, not sweetened pumpkin pie filling.
• Old-fashioned rolled oats give the best texture; quick oats make the bake softer and steel-cut oats need different liquid and timing.
• For nut-free oatmeal, omit the pecans and add pumpkin seeds if desired.
• Serve warm with yogurt, milk, sliced pear, or an extra drizzle of maple syrup.

Storage and reheating

Cool, cover, and refrigerate within 2 hours for up to 4 days. Reheat individual portions with a splash of milk in the microwave. Freeze tightly wrapped portions for up to 2 months and thaw overnight in the refrigerator.

Food-safety note: Refrigerate the egg-and-milk-based bake promptly and reheat leftovers until steaming hot.

Estimated nutrition

Per serving, with dairy milk and pecans: 260 calories, 7 g protein, 39 g carbohydrate, 9 g fat, 5 g fiber, and 220 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.