Description

This Pumpkin Baked Oatmeal is like pumpkin pie meets breakfast—naturally sweetened, gluten-free, and packed with warm spices! It’s meal-prep friendly, reheats beautifully, and makes your kitchen smell like autumn.

Ingredients

For the Oatmeal:

4 cups rolled oats (certified GF if needed)
4 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
2 cups pumpkin purée (not pie filling)
2½ cups milk (dairy or plant-based)
4 large eggs (or flax eggs for vegan)
4 tsp vanilla extract
⅔ cup maple syrup or honey

Optional Mix-ins:

½ cup chocolate chips, nuts, or raisins

Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with oil or butter.

2. Mix Dry Ingredients

In a large bowl, whisk oats, pumpkin spice, baking powder, and salt.

3. Combine Wet Ingredients

In another bowl, whisk pumpkin, milk, eggs, vanilla, and maple syrup until smooth.

4. Assemble & Bake

Pour wet ingredients into the dry ingredients, stirring until combined.
Fold in chocolate chips or nuts (if using).
Pour into the prepared baking dish, smoothing the top.
Bake 35–40 mins until set and golden.

5. Cool & Serve!

Let cool 10–15 mins before slicing.
Serve warm with yogurt, extra maple syrup, or nuts!

Notes

✅ Fridge: Keeps for 5 days—reheat slices in the microwave.
✅ Freezer: Wrap squares individually and freeze for 3 months.
✅ Make-ahead: Prep the night before, refrigerate, and bake in the morning!

Prep Time: 10 mins
Cook Time: 35 mins

Nutrition

Calories: 200 kcal per serving
Carbohydrates: 25g
Fiber: 4g
Protein: 6g