Description
A warm, spiced baked oatmeal made with pumpkin puree, toasted oats, and a blend of aromatic spices, topped with nuts and a drizzle of maple syrup.
Ingredients
Scale
- 2 cups rolled oats
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1 3/4 cups milk (dairy or unsweetened almond)
- 1/3 cup brown sugar, packed
- 1/4 cup maple syrup (reserve a little for serving)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1/3 cup chopped pecans or walnuts (toasted)
- 2 tbsp pepitas (pumpkin seeds, toasted)
- Zest of 1 orange
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish or spray with neutral oil.
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, brown sugar, and vanilla until smooth and glossy.
- Stir in rolled oats, baking powder, salt, and spices until fully incorporated. Let the mixture rest for 5–10 minutes.
- Pour the oat mixture into the prepared dish, smoothing the top with a spatula. Scatter the chopped nuts and pepitas evenly over the surface, and zest the orange over the top.
- Bake for 35–40 minutes, until the center is set and the edges are golden brown.
- Remove from the oven and let rest for 10 minutes. Drizzle with remaining maple syrup and add dollops of yogurt if using.
- For a deeper caramelized top, broil for 1-2 minutes, watching closely.
Notes
Store in an airtight container for up to 4 days. Freeze individual portions wrapped tightly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg