Pumpkin Baked Oatmeal
A cozy, nutritious start to your day with the rich flavors of pumpkin and wholesome oats, perfect for chilly mornings or weekend brunch.
Ingredients
Main Ingredients
- 2 cups rolled oats Use gluten-free oats if necessary.
- 1 cup pumpkin puree
- 2 cups almond milk Can use any dairy-free milk.
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped toasted pecans Optional ingredient; adds crunch.
- as needed Whipped topping Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, almond milk, maple syrup, and pumpkin pie spice. Mix until smooth.
- Add the rolled oats and salt to the pumpkin mixture. Stir until everything is well-integrated.
- Gently fold in the chopped toasted pecans.
- Transfer the mixture to a greased baking dish, smoothing the top with a spatula.
Baking
- Bake for about 30-35 minutes, or until the edges are firm and the center is set.
- Allow it to cool for a few minutes, then cut into squares.
- Serve warm, topped with whipped topping if desired.
Notes
You can store leftovers in an airtight container in the fridge for up to a week. For longer storage, freeze individual portions, ensuring they're well-wrapped.