Delicious Pumpkin Baked Oatmeal for a Cozy Breakfast Treat

This Healthy Pumpkin Baked Oatmeal is a perfect blend of rolled oats and pumpkin, making it a cozy breakfast treat.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Rolled Oats Use certified gluten-free oats for a gluten-free version.
1 cup Pumpkin Puree Can substitute with cooked and pureed sweet potato.
1/2 cup Maple Syrup Honey or agave nectar can be used as alternatives.
1 cup Milk Use unsweetened almond milk for a dairy-free option.
1 large Egg For a vegan version, substitute with a flax egg.

For the Rise

2 teaspoons Baking Powder
1/2 teaspoon Salt

For Flavor

1 teaspoon Spices (Cinnamon, Nutmeg, Ginger) Adjust to taste.
1/2 cup Pecans Can replace with walnuts or omit for nut-free options.

Equipment

Mixing Bowl
Baking dish
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your mixing bowl and all ingredients.
In a large mixing bowl, combine rolled oats, baking powder, and salt. Mix well.
In another bowl, whisk together pumpkin puree, milk, maple syrup, and egg until smooth.
Pour the wet mixture into the dry ingredients. Stir until just combined.
Gently fold in the chopped pecans for added texture.
Grease a medium-sized baking dish and transfer the mixture, smoothing the top.
Bake for 30-35 minutes until the top is set and golden.
Allow to cool for 10 minutes, slice into bars, and enjoy.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container for up to 5 days or freeze for longer storage. Reheat before serving.

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