Description
A warm, cozy, and healthy pumpkin oat breakfast bake that tastes like fall. Made with simple ingredients like rolled oats, pumpkin puree, and maple syrup, this easy 30-minute recipe is perfect for busy mornings and meal prep.
Ingredients
- 2 cups (180g) rolled oats
- 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
- 1 ½ cups (360ml) milk (any kind, such as almond, oat, or whole milk)
- 2 large eggs
- ⅓ cup (80ml) pure maple syrup
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Optional: ½ cup (60g) chopped pecans or walnuts
- Optional: ¼ cup (45g) chocolate chips
- Optional: ¼ cup (40g) dried cranberries or raisins
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with coconut oil or butter, or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
- In a separate medium bowl, stir together the rolled oats, pumpkin pie spice, cinnamon, salt, and baking powder until evenly distributed.
- Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold everything together until just combined. Do not overmix; the batter will be thick and slightly lumpy.
- Transfer the mixture to the prepared baking dish and spread it evenly. If using any optional toppings (pecans, chocolate chips, dried cranberries), sprinkle them on top and gently press them into the batter.
- Bake on the middle rack for 25-30 minutes, or until the top is golden brown and the edges are set. The center should be slightly firm to the touch but still have a little give. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
- Let the bake cool in the dish for at least 5-10 minutes before slicing. Slice into 6 squares and serve warm. Optionally, drizzle with extra maple syrup or top with Greek yogurt.
Notes
For a vegan version, replace eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) and use plant-based milk and coconut oil. For gluten-free, use certified gluten-free rolled oats. Let the bake rest for at least 5-10 minutes before slicing to allow it to set. For a crispier top, broil for the last 1-2 minutes, watching closely. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of reci
- Calories: 280
- Sugar: 14
- Sodium: 200
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 6
- Protein: 9
Keywords: pumpkin oat breakfast bake, healthy pumpkin breakfast, baked oatmeal, fall breakfast, pumpkin spice, easy breakfast recipe, meal prep breakfast