Cozy Pumpkin Baked Oatmeal

Sonja Overhiser

This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.

Ingredients 11

2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
½ cup pecan pieces (or chopped pecans)
1 teaspoon baking powder
2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
½ teaspoon kosher salt
1 cup pumpkin puree
1 ¾ cups milk of choice (dairy, almond or oat)
6 tablespoons pure maple syrup
2 tablespoons coconut oil, melted and cooled to room temp
1 tablespoon pure vanilla extract
For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

01
Preheat the oven to 375 degrees Fahrenheit.
02
Butter an 8 x 8″ or 9 x 9″ pan (or a 7 x 11 baking dish as in the photo). In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt .
03
Dump the dries into the prepared pan.
04
In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
05
Bake 40 to 45 minutes (see Notes*) until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
06
Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

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