Pumpkin Baked Oatmeal
Packed with fall flavors this Pumpkin Baked Oatmeal is easy to make for breakfast or meal prep.
Servings: 9 servings
Calories: 185kcal
Ingredients
- 15 ounces pumpkin puree (1 can)
- ½ cup Brown Sugar packed
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 2 ½ cups dry old-fashioned oats
- Honey for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 8x8 baking dish with non-stick cooking spray and set aside.
- In a large bowl whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth. Whisk milk into mixture.
- Mix the dry oats into the pumpkin mixture. Pour mixture into prepared baking dish. Bake in the preheated oven for 45 minutes or until center no longer looks wet and edges are golden brown.
- Serve hot right out of oven topped with honey to taste or refrigerate until read to be served. Can be eaten cold or reheated.
Notes
FRIDGE: Store in the refrigerator for up to 5 days. You can reheat in the oven, or serve cold! It's delicious either way.
FREEZER: Separate baked pumpkin pie oatmeal into individual servings and freeze for up to 2 months. Allow to thaw and then reheat or eat cold.
Take the easy way out and reheat in the microwave or put it in the oven at 350 degrees Fahrenheit until it's warmed through.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 169mg | Potassium: 313mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7448IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg