Description
A hearty, fall-inspired breakfast that’s lightly sweet and warmly spiced. Packed with oats, pumpkin puree, and autumn spices, perfect fresh or reheated with optional mix-ins like chocolate chips or nuts.
Ingredients
Scale
- Olive oil or avocado oil, for greasing
- 2 cups rolled oats (use certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1¼ cups milk of choice (almond milk for dairy-free)
- 2 large eggs (or flax eggs for egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional toppings: chocolate chips, nuts, raisins
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with oil.
- In a bowl, mix oats, pumpkin spice, baking powder, and salt.
- In another bowl, whisk pumpkin puree, milk, eggs, vanilla, and maple syrup until smooth.
- Stir wet mixture into dry ingredients until combined. Fold in optional chocolate chips, nuts, or raisins.
- Pour into prepared dish and smooth surface. Bake 35–40 minutes until edges are golden and center is set.
- Let cool 10 minutes before slicing. Serve warm or with extra maple syrup. Refrigerate leftovers up to 5 days.
Notes
Use pure pumpkin puree for best flavor.
Check sweetness before baking and adjust maple syrup as desired.
Add a splash of milk before serving to soften if reheated.
Make vegan by using flax eggs and plant-based milk.
Sprinkle nuts before baking for extra crunch.
- Prep Time: 10
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg
Keywords: pumpkin baked oatmeal, fall breakfast recipe, make-ahead oatmeal bake, healthy pumpkin breakfast, autumn meal prep