Easy Pumpkin Baked Oatmeal
This Easy Pumpkin Baked Oatmeal is moist, creamy, lightly sweet, flavored with pumpkin pie spice, and will keep you full for hours. It's the perfect fall breakfast!
Servings: 6
Estimated Calories: 257
Ingredients
- cooking spray
- 2 cups old-fashioned rolled oats
- 1½ cups milk, I use whole milk
- 1 cup canned 100% pure pumpkin, not pumpkin pie filling
- ½ cup dark brown sugar, or light brown sugar
- 2 large eggs
- 2 tablespoons melted butter
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- maple syrup, optional (for topping)
- chopped pecans or walnuts, optional (for topping)
Instructions
- Preheat the oven to 350°F.
- Spray an 8x8x2-inch baking dish with cooking spray.
- Place the oats, milk, pumpkin, brown sugar, eggs, melted butter, pumpkin pie spice, baking powder, vanilla extract, and salt in a large bowl; mix until well-combined.
- Transfer the oatmeal mixture to the prepared baking dish.
- Bake for 30 to 35 minutes or until the edges are golden brown and the center is set.You may see some cracking in the top of the oatmeal. This is normal and perfectly fine.
- Remove the baked oatmeal from the oven and let it rest for 15 to 20 minutes before serving. This step is optional. Allowing the oatmeal to rest will make it easier to slice and it will hold its shape better when removed from the pan. If you want to serve it immediately, it will be much looser, but you can just scoop it out of the baking dish with a large spoon instead.
- Slice into 6 equal pieces and serve warm. Enjoy! If desired, drizzle each serving with maple syrup and sprinkle with chopped pecans or walnuts (both highly recommended).
Recipe Notes
- Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing, reheating and freezing.
- Estimated calories shown are for the pumpkin baked oatmeal only and do not include any toppings such as maple syrup and chopped nuts.
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