This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that's perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness.
Pumpkin Baked Oatmeal
Eating Well
PHOTO: ANTONIS ACHILLEOS
Active Time
10 mins
50 mins
Total Time
8
Servings
Ingredients
2 ½ cups old-fashioned rolled oats
1 ½ cups whole milk
1 (15 ounce) can unseasoned pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans
Whole-milk plain strained (Greek-style) yogurt for serving
Directions
Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Step 1
Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans.
Step 2
Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.