Pumpkin Baked Oatmeal

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Pumpkin Baked Oatmeal is a cozy blend of pumpkin, warm spices, maple sweetness, and a touch of chocolate—an easy breakfast to kickstart your fall mornings!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: Pumpkin Baked Oatmeal

Servings: servings

Author: Chelsea Lords

Cost: $5.12

Equipment

8 x 8-inch baking pan

Ingredients

Cooking spray
1 cup milk I use unsweetened vanilla almond milk
1 large egg
1 large egg yolk discard or save the white, see note 1
1/3 cup maple syrup see note 2
1-1/2 teaspoons vanilla extract
1/3 cup canned pumpkin see note 3
2 cups old-fashioned oats see note 4
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup mini chocolate chips or chopped nuts
1-1/2 tablespoons sparkling sugar or brown sugar, optional

US - Metric

Instructions

Preheat oven to 350°F. Generously grease an 8x8-inch baking dish with cooking spray.
In a large bowl, combine milk, egg, egg yolk, maple syrup, vanilla extract, and canned pumpkin. Whisk until smooth. Gently fold in oats, baking powder, cinnamon, pumpkin pie spice, salt, and chocolate chips or nuts. Mix until well combined.
Pour mixture into the prepared baking dish, spreading it evenly with a spatula. If desired, sprinkle sugar on top. Place in oven and bake for 25–30 minutes or until the top turns a light golden brown and the center is firm. Do not overbake.
Allow to cool slightly before slicing. If desired, drizzle with additional milk or maple syrup.

Video

Notes

Note 1: The extra egg white can be discarded or saved for another dish like this Egg Wrap.

Note 2: Make sure you’re using pure maple syrup, not corn or pancake syrup.

Note 3: Remember, it’s pure pumpkin puree we're after, not pumpkin pie filling. And keep it to 1/3 cup, not the entire can. After opening, the leftover puree can be frozen in ice cube trays for future use.

Note 4: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats.

Storage: Don’t make the batter ahead of time—as soon as it’s made up, it needs to bake or it will dry out (oats will absorb too much liquid). Leftover baked bars store nicely though! Let cool completely and transfer to an airtight container. Enjoy leftovers for up to four days after being made. Cut out individual portions, add to a bowl, and microwave briefly until warm. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup.

Nutrition