Quick Pumpkin Baked Oatmeal Recipe
Fall mornings were made for something warm, nourishing, and just sweet enough to feel like a treat. This Quick Pumpkin Baked Oatmeal recipe is a perfect make-ahead breakfast that’s comforting, loaded with real ingredients, and on the table in under 30 minutes.
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 2 eggs or flax eggs
- 1½ cups almond milk
- ½ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- Optional: ½ cup nuts ¼ cup raisins or chocolate chips
Instructions
- Preheat oven to 375°F and grease or line an 8x8 baking dish.
- In a large bowl, whisk together pumpkin, eggs, syrup, milk, and vanilla.
- Stir in oats, baking powder, spices, and salt.
- Fold in optional nuts or add-ins.
- Pour into baking dish and spread evenly.
- Bake for 28–32 minutes or until set in the center.
- Cool for 5–10 minutes before slicing and serving.
Notes
- Store in fridge for up to 5 days or freeze for up to 3 months.
- Top with yogurt, nut butter, or extra maple syrup for serving.