Pumpkin Baked Oatmeal

2 from 1 vote

This cozy pumpkin baked oatmeal is a must make for fall mornings! Pumpkin puree, pumpkin spice, and cinnamon deliver that classic pumpkin pie flavor. It's the perfect option for a healthy breakfast!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Oatmeal

Cuisine: American

Keyword: pumpkin baked oatmeal

Servings: servings

Author: Danae Halliday

Ingredients

Pumpkin Baked Oatmeal

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1 cup pumpkin puree
1 1/2 cups milk
1/4 cup maple syrup
1 egg
1 teaspoon vanilla

Cinnamon Sugar Topping (Optional)

1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 350° F. Spray an 8×8 or similar sized baking dish with cooking spray.
If you're making the cinnamon sugar topping, whisk together the sugar and cinnamon in a small bowl.
In a mixing bowl, whisk together all the wet ingredients.
In a separate mixing bowl, whisk together all the dry ingredients
Pour the dry ingredients in with the wet and stir together until combined. Pour the mixture into the prepared baking dish and smooth into an even layer. Sprinkle the cinnamon sugar all over the top of the oatmeal.
Place the baking dish on the middle rack of the oven and bake for 35-40 minutes or until the middle is set and a toothpick inserted in the center comes out clean or with a few crumbs attached to it. Remove from the oven and let it cool for 10-15 minutes before cutting it.
Serve warm topped with maple syrup and a dollop of Greek yogurt if desired.

Notes

Cinnamon sugar topping not included in nutritional info.
The baked oatmeal will keep for up to 5 days in an airtight container in the fridge or you can freeze it for up to 3 months.

Nutrition