Pumpkin Baked Oatmeal
Enjoy a warm, comforting breakfast that combines oats and pumpkin puree, perfect for cold mornings.
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 2 cups almond milk or any milk of choice
- ½ cup maple syrup can be reduced for less sweetness
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup walnuts, chopped can substitute with seeds for nut-free
Instructions
Preparation
- Start by gathering all ingredients. Measure out your oats, pumpkin puree, and almond milk.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until blended smoothly.
- Fold in the chopped walnuts, ensuring they are evenly distributed.
- Pour the mixture into a greased baking dish and spread it evenly.
Baking
- Place the dish in the preheated oven. Bake for about 30-35 minutes, or until set and lightly golden.
- Once baked, let it cool for a few minutes before serving.
Serving
- Serve warm topped with yogurt, fresh fruit, or a drizzle of maple syrup.
Notes
Store leftovers in an airtight container in the fridge for up to five days; freeze for longer storage. Reheat in the microwave or oven.