Description
A warm, comforting baked oatmeal dish featuring pumpkin and aromatic spices, perfect for autumn mornings.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 eggs (or 2 flax eggs)
- 1/4 cup maple syrup or brown sugar
- Optional toppings: chopped nuts, shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rolled oats, baking powder, spices, and salt.
- In another bowl, whisk together canned pumpkin, milk, eggs, and sweetener until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Grease a 9×9-inch baking dish and pour the oatmeal mixture into it, spreading evenly.
- Bake for 25-30 minutes, or until golden brown on top.
- Let it cool for a few minutes before cutting into squares and serving.
- Store leftovers in an airtight container in the fridge for up to a week.
Notes
For a vegan option, use flax eggs instead of regular eggs. Experiment with different toppings for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: pumpkin, baked oatmeal, autumn, breakfast, healthy