Easy Pumpkin Pecan Baked Oatmeal
With its warm and nutty texture, to its pumpkin and spice taste, this recipe is one that will have you coming back for more. This baked pumpkin oatmeal makes for the perfect fall breakfast.
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Servings: 9
Calories: 292kcal
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Ingredients
- 3 cups Rolled oats quick oats
- 1 ½ tsp Baking powder
- ½ cup Brown sugar packed
- 1 ½ tsp Pumpkin pie spice
- ¼ cup Pecans chopped
- ¼ tsp Salt sea salt
- ½ cup Pumpkin puree
- 2 Eggs large
- ¾ cups Vanilla almond milk unsweetened
- ¼ cup butter melted
- 1 tsp Vanilla extract pure
- ¼ cup Maple syrup pure
Instructions
- Preheat the oven to 350 F.
- Grease a 9×9 baking dish with spray oil.
- Mix all dry ingredients together, including pecans.
- Except for the maple syrup, mix together the remaining ingredients, and beat in eggs one at a time.
- Combine the wet ingredients with the dry ingredients and let sit for 5-10 minutes, allowing the oats to soak up the mixture.
- Transfer to a greased baking dish; ensure the mixture is spread out evenly. Drizzle with the maple syrup.
- Bake for 30 minutes, until the top, starts to brown and the oatmeal has set.
- Once cooked, allow the dish to cool completely before cutting. Unless serving right away, give it 10-15 minutes to cool before cutting.
- Using a sharp knife cut around the edges of the dish first, and cut into 9 portioned squares.
Notes
SERVING TIPS
This baked oatmeal is best served with a dollop of Greek yogurt on top, a little drizzle of maple syrup, and a sprinkle of cinnamon for some extra flavor.
VARIATIONS
You can do so much with this oatmeal bake from substituting the pecans for another nut. You can also add in your favorite fried fruit, seeds, extra nuts, and chocolate chips.
MAKE AHEAD INSTRUCTIONS
You can easily make this oatmeal ahead of time, especially if you are hosting a gathering such as breakfast or brunch. Measure and mix together all of the dry ingredients and add them to a Ziploc bag or airtight container.
You can then measure out all of the remaining ingredients, and combine everything together except for the melted butter and milk. Store in an airtight container in the refrigerator.
Another option is you bake this oatmeal the day before and then reheat it when you are ready to serve it. To reheat, cover with aluminum foil, and heat at a temperature of 350 F for 12-15 minutes until heated through. Remove the foil and continue to heat for another 5-8 minutes.
Ensure that the baked oatmeal has cooled completely before storing it in the refrigerator.
Nutrition
Serving: 1g | Calories: 292kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 229mg | Potassium: 202mg | Fiber: 4g | Sugar: 19g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 2mg
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