Pumpkin Baked Oatmeal

• servings: 9 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

olive oil or avocado oil (for greasing)

2 cups rolled oats (use certified gluten free if needed)

2 teaspoons pumpkin spice

1 teaspoon baking powder

1/4 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

1 1/4 cup milk of choice (this works great with almond milk if dairy-free needed)

2 large eggs (can sub flax eggs to make egg-free)

2 teaspoons vanilla

1/3 cup maple syrup or honey

chocolate chips, nuts, raisins or topping of choice. (optional)

Directions

Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.

In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.

Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.

Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.

Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Nutrition

• Serving Size: 1 piece
• Calories: 146 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.03 g
• Cholesterol: 44 mg
• Sodium: 147 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 5 g