Description

A cozy, easy-to-make breakfast that combines pumpkin puree, rolled oats, and warm spices in a single bowl. This baked oatmeal is moist, hearty, and perfect for meal prep or a relaxing weekend morning.

Ingredients

Scale

3 cups old-fashioned rolled oats
1 cup pumpkin puree (100% pure, not pie filling)
2 large eggs
1 ½ cups milk (whole, almond, or oat)
½ cup maple syrup
¼ cup coconut oil, melted (or melted butter)
2 teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Optional: ½ cup chopped walnuts or pecans
Optional: ¼ cup dark or white chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
Add the rolled oats, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until well combined and no dry pockets remain.
Fold in optional add-ins like nuts or chocolate chips, reserving some to sprinkle on top if desired.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Let the oatmeal cool in the pan for at least 10-15 minutes to set before slicing into squares.

Notes

Do not use quick oats or steel-cut oats as they alter the texture. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Let the oatmeal cool completely before cutting to prevent it from falling apart. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 18
Sodium: 150
Fat: 10
Saturated Fat: 7
Carbohydrates: 42
Fiber: 5
Protein: 8

Keywords: pumpkin baked oatmeal, one bowl breakfast, healthy oatmeal, fall recipes, meal prep breakfast, gluten-free options, vegan options