Breakfast
Pumpkin Baked Oatmeal
A sliceable pan of oats baked with pumpkin, milk and maple. Make it once for a week of breakfasts.
⏱ 45 min (10 min prep, 35 min cooking)
🍽 Serves 6 · 1 square
make aheadfreezer friendlykid friendlybudget
vegetarian
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Oatmeal
- 2½ cup Old-fashioned rolled oats
- 1 tsp Baking powder
- 2 tsp Pumpkin pie spice
- ½ tsp Table salt
- 1 cup Pumpkin puree (canned)
- 1½ cup 2% milk
- 2 Eggs, large
- ⅓ cup Maple syrup
- 2 tbsp Butter, salted, melted, plus more for the dish
- 1 tsp Vanilla extract
- ⅓ cup Pecans, chopped (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 8x8-inch baking dish, large bowl, whisk.
- Heat the oven to 375°F. Butter the baking dish.
- Stir the oats, baking powder, spice and salt together in a large bowl.
- Whisk the pumpkin, milk, eggs, maple syrup, melted butter and vanilla in another bowl. Pour over the oats and stir well. Spread in the dish and sprinkle with pecans if using.
- Bake 30 to 35 minutes, until the center is set and no longer wet and the edges are golden. Let cool 5 minutes before cutting.
Make aheadKeeps 5 days in the fridge. Warm squares in the microwave with a splash of milk.
❄️ FreezerFreeze cooled squares, wrapped, for up to 3 months. Microwave from frozen.
↺ LeftoversEat cold from a lunchbox or warm with a spoonful of yogurt.
🧒 With kidsKids can measure the oats and stir everything together.
Dairy-free swapUse a plant milk and coconut oil.
Gluten-free swapUse oats labeled gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.