Pumpkin Baked Oatmeal
A warm, comforting dish of baked oatmeal infused with pumpkin and spices, perfect for cozy breakfasts and gatherings.
Ingredients
Main Ingredients
- 2 cups rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup pumpkin puree Canned or homemade pumpkin puree works well.
- 0.5 cup milk Use dairy or non-dairy alternative as preferred.
- 0.25 cup maple syrup Adjust sweetness to taste.
- 2 eggs For an egg-free version, consider using applesauce.
- 1 teaspoon vanilla extract Imparts a lovely aroma.
- 1 teaspoon pumpkin pie spice Enhances seasonal flavor.
- 0.5 teaspoon baking powder Helps the oatmeal rise.
- 0.5 cup chocolate chips Optional, for a sweet touch.
- 1 pinch salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and grease a baking dish.
- In a large bowl, mix the rolled oats, pumpkin puree, and milk until well blended and creamy.
- Stir in the maple syrup, followed by the eggs, vanilla extract, pumpkin pie spice, and baking powder.
- Add a pinch of salt to round out the flavors.
- Fold in the chocolate chips, ensuring they are well distributed.
- Pour the mixture into your prepared baking dish, spreading it evenly.
Baking
- Bake for 25 to 30 minutes until the edges are set and the center is slightly soft.
Serving
- Let it cool for a few minutes before slicing and serving.
- Enjoy warm, perhaps garnished with extra pumpkin pie spice or a drizzle of maple syrup.
Notes
To keep leftovers fresh, store covered at room temperature for up to two days or refrigerate for up to five days. Freeze portions for longer storage.