Pumpkin Baked Oatmeal

Pumpkin baked oatmeal is a comforting fall breakfast, made with your favorite cozy spices and pecans. All it takes is about 5 minutes of prep and one batch can last all week long.

Prep Time 5

Cook Time 35

Total Time 40

Servings squares

Author Heather

Ingredients

15 ounces (425 g) canned pumpkin puree
1 large egg
1 cup (227 g) whole milk
½ cup (106 g) brown sugar
2 teaspoons vanilla extract
3 cups (267 g) old fashioned oats
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup (114 g) chopped pecans

Instructions

Preheat oven to 350℉. Lightly grease a 9x9 or 11x7 baking pan and set aside.
Add all ingredients to a large bowl and stir until combined. Pour into prepared pan.
For a softer texture, bake for about 35 minutes, or until the center looks almost set. For a firmer texture, bake for about 40 minutes, or until the center looks completely set.
Remove from oven and cool for 5 minutes before slicing and serving.

Notes

Storage: Baked oatmeal will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
Reheating: Leftovers reheat well in the microwave, covered with a damp paper towel (from the refrigerator or frozen). An entire pan can be reheated in the oven at 350F for 15-20 minutes.
Mix-ins: Try stirring in a few tablespoons of chia seeds, flaxseed, or dried fruit before baking.
Serve with: Fresh fruit, a drizzle of maple syrup, or milk.

Nutrition