Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Baked Oats recipe. Perfect for a hearty breakfast or weekend brunch, these baked oats are packed with warm spices and creamy pumpkin puree.
Ingredients
Scale
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Prepare wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, maple syrup, egg, vanilla, and melted butter until smooth.
- Combine and bake: Pour the wet ingredients into the dry mixture, stirring until well combined. Spread the mixture in the baking dish and bake for 35–40 minutes until set.
- Cool and serve: Allow the baked oats to cool for at least 10 minutes before serving.
Notes
- For added texture, consider mixing in 1/2 cup of chopped nuts or chocolate chips before baking.
- This dish can be prepared in advance and reheated for quick breakfasts during the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 230
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
