Pumpkin Baked Oats
Indulge in the warmth of Pumpkin Baked Oats, a cozy dish that seamlessly blends comforting flavors with effortless preparation. Perfect for breakfast or as a sweet treat, this recipe fills your kitchen with inviting aromas and delights your taste buds. Enjoy creamy oats infused with pumpkin, cinnamon, and maple syrup, making every bite feel like a hug on a chilly day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin puree (100% pure)
- 1 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, and eggs until smooth.
- Gently fold in the rolled oats, baking powder, salt, and cinnamon until well combined.
- If desired, add chopped nuts or chocolate chips and mix briefly.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes until golden brown. Let cool slightly before slicing into squares. Serve warm!
Nutrition
- Serving Size: 1 square (approximately 120g)
- Calories: 180
- Sugar: 7g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For a vegan version, replace eggs with flaxseed meal mixed with water. Experiment with different spices like nutmeg or ginger for added flavor. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for longer storage.