Pumpkin Pie Baked Oatmeal!
If you’re the type to love anything and everything pumpkin pie flavored, you’re going to LOVE this Pumpkin Pie Baked Oatmeal.
It’s got all the goodies of pumpkin pie baked right into your breakfast oats…. But with a lot less sugar so you won’t get a sugar crash at 10am. I’m also pleased to report that it comes together in one bowl with very little legwork, and it’s the perfect vehicle for all sorts of toppings.
I serve mine topped with a dollop of Greek yogurt, a drizzle of maple syrup, a dusting of pumpkin pie spice, and a sprinkle of toasted pecans for a little textural flare. Paired with a warm cup of tea, it’s a delicious way to start a crisp fall day.
Satisfying, comforting and easy to prep for the week ahead. Enjoy, friends!
Pumpkin Pie Baked Oatmeal!
Coconut oil, for greasing
2 large eggs, room temperature
⅓ cup pure maple syrup
2 teaspoons vanilla extract
1 cup canned pure pumpkin (from 15 ounce can)
1 ¼ cups milk of choice (I used unsweetened almond milk)
2 cups old-fashioned rolled oats
2 teaspoons pumpkin pie spice or a little more if you like it extra spicy
1 teaspoon baking powder
¼ teaspoon fine sea salt
Possible toppings: fresh blueberries, dark chocolate chips, dried cranberries, chopped pecans, chia seeds, a drizzle of peanut butter or almond butter, Greek yogurt
Preheat the oven to 375°F degrees. Grease an 8×8 baking dish with oil. In a large bowl whisk together eggs, maple syrup, pumpkin, vanilla extract and milk. Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined. Spread into the prepared baking dish. Bake for 34-40 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with your favorite toppings or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
