Name: Pumpkin Baked Oatmeal Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: American
Ingredients: 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed); 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; ¼ teaspoon fine salt; 1 cup pumpkin puree; 1 cup milk of choice; 2 large eggs; ⅓ cup pure maple syrup or honey; ¼ cup unsalted butter or coconut oil, melted; 2 teaspoons pure vanilla extract; ½ cup chopped pecans, toasted (plus more for topping; omit for nut-free)

Ingredients

Dry Ingredients

2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon fine salt

Wet Ingredients

1 cup pumpkin puree
1 cup milk of choice
2 large eggs
⅓ cup pure maple syrup or honey
¼ cup unsalted butter or coconut oil, melted
2 teaspoons pure vanilla extract

Toppings

½ cup chopped pecans, toasted (plus more for topping; omit for nut-free)

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Instructions

Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or oil spray to prevent sticking and set it aside.
Combine dry ingredients: In a large mixing bowl, whisk together the oats, pumpkin pie spice, baking powder, and salt until evenly mixed.
Add wet ingredients: Stir in the pumpkin puree, milk, eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract into the dry ingredients. Mix thoroughly until the batter is smooth and well combined.
Transfer and top batter: Pour the oatmeal batter into the prepared baking dish, spreading it evenly. Sprinkle the toasted chopped pecans on top for added crunch.
Bake: Place the baking dish in the preheated oven and bake for 30 to 34 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Cool and serve: Remove the baked oatmeal from the oven and let it cool for about 5 minutes. Cut into servings and top each with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and a light dusting of pumpkin pie spice for extra flavor.

Notes

Use certified gluten-free oats if you are making this recipe gluten-free.
To make it nut-free, simply omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
Maple syrup can be replaced with honey or agave nectar depending on preference.
Milk can be any dairy or plant-based milk such as almond, soy, or oat milk.
Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
This recipe is easily doubled to serve a larger crowd by using a 9×13-inch baking dish.

Author: Daisy
Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free