Print

Print Recipe

A cozy and wholesome baked oatmeal that tastes like pumpkin pie, made with rolled oats, pumpkin puree, warm spices, and simple pantry ingredients. Suitable for busy mornings and adaptable for dairy-free and egg-free diets.

Ingredients

Scale
  • 2 3/4 cups old fashioned rolled oats (certified gluten-free if needed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup pumpkin puree
  • 1 cup milk of choice
  • 2 large eggs (or 2 tablespoons ground flaxseed mixed with 3 tablespoons water for egg-free option)
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup unsalted butter or coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chopped pecans, toasted (plus more for topping; omit for nut-free)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with butter or nonstick spray.
  2. If using flax egg, mix 2 tablespoons ground flaxseed meal with 3 tablespoons water and let thicken 5–10 minutes.
  3. Toast pecans (optional): warm in a small skillet over medium-low heat, stirring frequently until lightly darkened and fragrant (about 5–7 minutes), then cool.
  4. In a large bowl, whisk together dry ingredients: rolled oats, pumpkin pie spice, baking powder, and salt.
  5. Melt butter or coconut oil.
  6. In a separate bowl, whisk wet ingredients: pumpkin puree, milk, eggs (or flax egg), maple syrup or honey, melted butter or coconut oil, and vanilla extract until smooth.
  7. Pour wet mixture into dry ingredients and stir until just combined; gently fold in toasted chopped pecans if using.
  8. Transfer batter to prepared baking dish and smooth the top; sprinkle additional toasted pecans on top if desired.
  9. Bake 30–34 minutes, until the center is set and a toothpick inserted comes out clean or with a few damp crumbs.
  10. Let baked oatmeal sit for 5 minutes, then cut into 9 squares before serving.

Notes

Egg-free option: mix 2 tablespoons ground flaxseed meal with 3 tablespoons water and let thicken for 5–10 minutes before use., To toast pecans without burning, warm slowly over medium-low heat stirring frequently until darkened slightly and nutty aroma is released; remove immediately and cool., Baked oatmeal can be stored in the refrigerator up to 1 week or frozen for 2–3 months., Reheat individual servings in microwave for about 1 minute 30 seconds; add a splash of milk for creaminess if desired., Serve with toppings like yogurt, maple syrup, toasted pecans, fresh berries, dried cranberries, banana slices, chia seeds, or nut butters.

Nutrition

Find it online: https://sweetovenstories.com/pumpkin-baked-oatmeal/