Description

Cozy, healthy, and easy pumpkin baked oatmeal perfect for fall mornings. This gluten-free, make-ahead breakfast is packed with warm spices, pure pumpkin, and hearty oats.

Ingredients

2 cups old-fashioned rolled oats

15 oz (about 1¾ cups) pumpkin puree

1½ cups milk (dairy or non-dairy)

2 large eggs

¼ cup maple syrup or honey

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

½ tsp salt

1 tsp baking powder

Optional Mix-ins:

½ cup chopped walnuts or pecans

½ cup raisins or dried cranberries

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Instructions

Preheat Oven: Set oven to 350°F (175°C). Grease a 9×9″ baking dish.

Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, ginger, and salt.

Mix Wet Ingredients: In a separate bowl, whisk eggs, then stir in pumpkin puree, milk, maple syrup, and vanilla.

Combine: Add the wet mixture to the dry and stir until just mixed. Fold in any nuts or fruit.

Bake: Pour into prepared dish. Bake for 35–40 minutes, until the top is set and golden and a knife inserted comes out clean.

Serve: Let cool slightly and serve warm, optionally topped with maple syrup or yogurt.

Notes

Make it nut-free by skipping the nuts and adding extra fruit or seeds.

Turn into portable portions by baking in a muffin tin for 20–25 minutes.

For a sweeter twist, stir in chocolate chips or substitute mashed banana for pumpkin.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Breakfast
Method: Baked
Cuisine: American