Pumpkin Baked Oatmeal blends rich pumpkin flavors and fragrant spices with the natural sweetness of maple syrup and hints of chocolate. It's the perfect effortless breakfast dish to bring those fall vibes to your mornings!
PREP: Preheat your oven to 350°F. Generously grease an 8x8-inch baking dish with cooking spray.
BATTER: In a large mixing bowl, combine milk, egg, egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until smooth. Gently fold in the oats, baking powder, cinnamon, pumpkin pie spice, salt, and chocolate chips or nuts. Mix until well combined.
BAKE: Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. If desired, sprinkle sparkling or brown sugar on top. Place in the oven and bake for 25-30 minutes or until the top turns a light golden brown and the center is firm. Do not over-bake.
ENJOY: Allow to cool slightly before slicing. Serve in bowls, if desired, and drizzle with additional milk or maple syrup.
STORAGE: Don't make the batter ahead of time -- as soon as it's made up, it needs to bake or it will dry out (oats will absorb too much liquid). Leftover baked bars store nicely though! Let cool completely and then transfer to an airtight container. Enjoy leftovers for up to four days after being made. Cut out individual portions, add to a bowl, and microwave briefly until warm. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup.
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Notes
Note 1: Egg whites: The extra egg white can be discarded or saved for another dish like this Egg Wrap.Note 2: Maple syrup: Make sure you're using pure maple syrup, not corn or pancake syrup.Note 3: Pumpkin: Remember, it's pure pumpkin puree we're after, not pumpkin pie filling. And keep it to ⅓ cup, not the entire can. After opening, the leftover puree can be frozen in ice cube trays for future use.Note 4: Oats: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats.