Description
This delicious pumpkin oatmeal bake is a warm and comforting breakfast option, perfect for fall!
Ingredients
Scale
- 2 cups rolled oats
- 1 cup canned pumpkin puree
- 2 cups milk (dairy or non-dairy) (Almond or oat milk works well.)
- 1/3 cup brown sugar (Can substitute with coconut sugar.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- chopped nuts
- maple syrup
- whipped cream
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the pumpkin puree, milk, eggs, brown sugar, and vanilla extract. Whisk until smooth.
- Gradually pour the wet ingredients into the dry ingredients and stir until just combined.
- Grease a 9×13 inch baking dish and pour the oatmeal mixture into it, spreading it out evenly.
- Place it in the preheated oven and bake for 30-35 minutes, or until the top is golden and the center is set.
- Let it cool for a few minutes before cutting into squares. Serve warm with your choice of toppings.
Notes
- This recipe can be made with almond milk or oat milk for a dairy-free option.
- Top with chopped nuts, maple syrup, or whipped cream as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg