Description
Indulge in this warm, cake-like Pumpkin Baked Oatmeal, a perfect breakfast for chilly autumn mornings. This hearty and wholesome dish blends the comforting flavors of pumpkin puree, cinnamon, and nutmeg with fibrous old-fashioned oats. It is easy to prepare, making it an ideal choice for relaxed weekend brunches or a grab-and-go meal during busy weekdays. Naturally vegetarian and free from any restricted ingredients, this dish provides warmth, satiety, and a delicious start to your day.
Ingredients
15 ounces pumpkin puree (1 can)
1/2 cup brown sugar, packed
2 large eggs, lightly beaten
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 cups milk
2 1/2 cups dry old-fashioned oats
Honey, for drizzling
Instructions
Preheat your oven to 350 degrees Fahrenheit and coat an 8×8 baking dish evenly with non-stick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth.
Gradually whisk in the milk until the mixture is uniform.
Fold the dry old-fashioned oats into the pumpkin mixture until fully coated.
Pour the batter into the prepared baking dish and spread it level.
Bake for 45 minutes, or until the center is set and the edges are light golden brown.
Serve warm, drizzled with honey if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. For a crunchier texture, add chopped walnuts or pecans on top before baking.
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg