Pumpkin Spice Baked Oatmeal
This recipe uses real pumpkin puree along with plenty of pumpkin pie spices to turn ordinary oats into a hearty breakfast that’s just sweet enough to make everyone happy.
Servings: 6 servings
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ½ cup raisins
- 3 eggs
- ½ cup pumpkin puree
- ¼ cup light-flavored olive oil
- 1½ cup milk
- ½ teaspoon vanilla extract
- Optional: whipped cream for topping
Instructions
- Preheat the oven to 350°F. Grease an 8" square or 8x10 baking dish. Combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and raisins in a large mixing bowl. Stir to combine.
- Add the eggs, pumpkin puree, olive oil, milk, and vanilla extract. Stir until well combined. Pour the oatmeal mixture into the prepared pan.
- Bake for 30-40 minutes, or until knife inserted in center comes out mostly clean. Allow the oatmeal to cool for at least 5 minutes before slicing and servings.
Notes
2 teaspoons of pumpkin pie spice mix may be substituted for the cinnamon, nutmeg, cloves, and ginger in this recipe.
This is a great overnight breakfast recipe. Everything can be stirred together the night before, poured into the pan, and kept in the fridge overnight. When you wake up, give the oatmeal a quick stir, and move the cold pan right into the oven. Allow for an additional 10 minutes baking time.
FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
Nutrition
Calories: 418kcal | Carbohydrates: 61g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 459mg | Potassium: 558mg | Fiber: 6g | Sugar: 22g | Vitamin A: 3395IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 3mg