Pumpkin Baked Oatmeal

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from kristineskitchenblog.com

This Pumpkin Baked Oatmeal is a healthy and delicious way to eat your oats! It's a great make-ahead breakfast and keeps well for a few days in the refrigerator.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 310kcal

Author: Kristine Rosenblatt

Ingredients

2 eggs lightly beaten
1 cup pumpkin puree not pumpkin pie filling
3 cups milk whichever type you prefer
¼ cup pure maple syrup
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon salt
4 cups old-fashioned oats
½ cup pecans coarsely chopped

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, baking powder and salt. Stir in the oats until combined.
Carefully pour the mixture into the prepared baking dish. Bake for 30 minutes and then sprinkle the chopped pecans on top. Bake for 5-8 more minutes, until oatmeal is set and pecans are lightly toasted. Let stand for 5 minutes before serving.

Notes

Leftovers will keep in the refrigerator for up to 3 days. To reheat, place a serving of oatmeal in a microwave-safe bowl. Pour in a little milk and heat until hot, breaking up the oatmeal with a spoon as needed.

Nutrition

Nutrition information is only an estimate.

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