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A cozy and nourishing pumpkin baked oatmeal featuring rolled oats, pumpkin puree, and warm spices. Ideal for meal prep breakfasts or snacks, with flexible dietary adaptations.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 to 1 1/4 cups milk (dairy or any unsweetened plant milk)
  • 1/3 cup maple syrup or honey
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg (or flax egg made from 2 tablespoons ground flaxseed + 3 tablespoons water)
  • 1 to 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 2 cups old-fashioned rolled oats

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 or 9×9-inch baking dish with butter or coconut oil.
  2. If using a flax egg, combine 2 tablespoons ground flaxseed with 3 tablespoons water and let sit 5–10 minutes until thickened.
  3. In a large bowl, whisk together pumpkin puree, milk, maple syrup or honey, melted butter or coconut oil, vanilla extract, egg or flax egg, pumpkin pie spice, and salt.
  4. Add old-fashioned rolled oats to the wet mixture and stir gently until oats are well coated; fold in optional mix-ins if desired.
  5. Pour mixture into prepared baking dish and spread evenly.
  6. Toast pecans if using by heating in a small skillet over medium-low heat, stirring every 10–15 seconds until nutty aroma develops; cool.
  7. Sprinkle chopped or toasted pecans on top of the oatmeal.
  8. Bake about 30 minutes or until the top is set and a toothpick inserted in the center comes out mostly clean.
  9. If center is too soft, bake an additional 5–7 minutes.
  10. Cool for 10–15 minutes before cutting into nine squares.

Notes

To toast pecans, use medium-low heat and stir frequently to avoid burning and achieve a nutty aroma., Use certified gluten-free rolled oats to make this recipe gluten-free., Substitute egg with flax egg for egg-free option: mix 2 tablespoons ground flaxseed with 3 tablespoons water and let thicken., Swap dairy milk and butter for plant-based alternatives to make it dairy-free and vegan., Add mix-ins like chocolate chips, dried cranberries, chopped nuts, or protein powder for variety., For storage, refrigerate in airtight container up to one week; freeze portions up to three months with parchment paper between layers., Reheat in microwave for about 1 minute 30 seconds with a splash of milk or warm in oven at 300°F.

Nutrition

Find it online: https://theproteincook.com/pumpkin-baked-oatmeal/