Ingredients
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2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
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2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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¼ teaspoon fine salt
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1 cup pumpkin puree
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1 cup milk of choice
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2 large eggs
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⅓ cup pure maple syrup or honey
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¼ cup unsalted butter or coconut oil, melted
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2 teaspoons pure vanilla extract
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½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
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Preheat oven to 375°F. Grease a 9×9-inch baking dish with butter or oil spray.
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In a large mixing bowl, combine rolled oats, pumpkin pie spice, baking powder, and salt.
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Add pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Stir well until everything is evenly combined.
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Pour the mixture into the greased baking dish and smooth the top.
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Sprinkle with toasted pecans for a crunchy topping.
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Bake for 30–34 minutes, until the center is set and a toothpick inserted into the middle comes out clean.
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Let the baked oatmeal cool for 5 minutes before slicing.
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Serve warm with yogurt or whipped topping, a drizzle of maple syrup, and a dusting of pumpkin pie spice.
Notes
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For a dairy-free version, use coconut oil instead of butter and your preferred plant-based milk.
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To make it nut-free, skip the pecans or substitute with sunflower or pumpkin seeds.
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Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 32 minutes