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Pumpkin Pie Baked Oats

chef Laya
Warm pumpkin pie baked oatmeal made with rolled oats, pumpkin purée, maple syrup, and cozy fall spices. An easy breakfast meal-prep recipe that also works as a wholesome dessert.
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Prepr Time 10 minutes
Cooking Time 35 minutes
ToTal Time 45 minutes
Type of plate Dessert
kitchen American
Serving 6

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 1 cup plain pumpkin purée
  • 1 3/4 cups milk of choice
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup plain Greek yogurt optional
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds optional
  • 1/3 cup chopped pecans or chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish or similar 2-quart dish.
  • In a large bowl, whisk pumpkin purée, milk, eggs, maple syrup, Greek yogurt, and vanilla until smooth.
  • Add rolled oats, pumpkin pie spice, cinnamon, baking powder, salt, and chia seeds if using. Stir until combined. Fold in pecans or chocolate chips if desired.
  • Pour the mixture into the prepared baking dish and smooth the top.
  • Bake for 32 to 38 minutes, until the center is set and the edges are lightly golden.
  • Let cool for 5 to 10 minutes before serving. Top with yogurt, fruit, nuts, nut butter, or a drizzle of maple syrup.

Notes

  • Use plain pumpkin purée, not sweetened pumpkin pie filling.
  • Store cooled leftovers in the refrigerator for up to 4 days.
  • Freeze individual portions for up to 2 months for an easy make-ahead breakfast.