Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal is made with old-fashioned oats, pumpkin puree, and pumpkin pie spice, then topped with a crunchy pecan streusel. It's a cozy, make-ahead fall breakfast that slices into squares!
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Makes: 9 servings
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Ingredients
- 2 cups old-fashioned oats (not quick cook)
- 1 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- 1 ¾ cups whole milk
- 1 large egg
- ⅓ cup maple syrup or packed light brown sugar
- 2 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
Pecan Streusel
- ⅓ cup chopped pecans
- 2 tablespoon light brown sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 350 degrees F and lightly grease an 8x8" baking dish.
- Mix all streusel ingredients together in a small bowl until crumbly.
- In a medium bowl, whisk together oats, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk together pumpkin puree, milk, egg, maple syrup or brown sugar, melted butter, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Pour the mixture into the prepared baking dish and top evenly with the pecan streusel topping.
- Bake for 35-40 minutes, until oatmeal is just set and turning golden on top. Let cool for a few minutes before slicing and enjoying.
Notes
- Store leftover baked oatmeal in pan covered tightly in foil or sliced and in an airtight container. Keep in fridge for about 5 days.
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