Description
Warm, spiced, and just the right amount of sweet—this baked oatmeal brings pumpkin pie vibes to your breakfast table with a cozy twist. We’ve doubled the batch and added extra layers of flavor and texture to take it from good to unforgettable. Perfect for meal prep or a laid-back weekend brunch.
Ingredients
4 cups rolled oats
2 tsp baking powder
2 tsp ground cinnamon
½ tsp nutmeg (optional, for warmth)
¼ tsp ground ginger (optional, for depth)
½ tsp salt
2 eggs
2 cups milk (any kind)
2 cups pumpkin puree
⅔ cup maple syrup
2 tsp vanilla extract
1 cup dark chocolate chips
½ cup chopped pecans or walnuts (optional, for crunch)
2 tbsp flaxseeds or chia seeds (optional, for a nutritional boost)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13” baking dish.
In a large bowl, mix oats, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth.
Pour wet ingredients into dry and stir to combine.
Fold in chocolate chips, nuts, and seeds if using.
Pour mixture into the baking dish and spread evenly.
Bake for 35–40 minutes or until the center is set and edges are golden.
Let cool for 5–10 minutes before slicing. Enjoy warm or chilled!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 / Serving
- Fat: 10g / Serving
- Carbohydrates: 39g / Serving
- Protein: 6g / Serving