Pumpkin Baked Oatmeal

This is comfort in a bowl—all the cozy spiced warmth of pumpkin bread meets the wholesome satisfaction of oatmeal, baked together into something that feels like a hug on a cool morning. It's make-ahead friendly, naturally sweet, and fills your kitchen with the kind of aroma that makes everyone stumble downstairs.

Ingredients:

• 2 cups rolled oats
• 1 cup pumpkin purée
• 1¾ cups milk (dairy or non-dairy)
• ⅓ cup maple syrup or brown sugar
• 2 tablespoons melted butter or coconut oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Optional: ½ cup chopped pecans or walnuts

Method:

1. Preheat your oven to 350°F and lightly grease an 8x8-inch baking dish.
2. In a large bowl, whisk together oats, pumpkin purée, milk, maple syrup, melted butter, pumpkin pie spice, vanilla, baking powder, and salt until well combined.
3. Pour the mixture into your prepared dish and smooth the top. Sprinkle with nuts if using.
4. Bake for 35–40 minutes, until the center is set but still tender and the edges are slightly golden.
5. Let cool for 5 minutes, then serve warm with yogurt, whipped cream, or extra milk.

Full recipe at Sally's Baking Addiction →

Chef's tip: Make it on Sunday and store it in the fridge—reheat a slice in the microwave each morning for a breakfast that's ready before you've had your coffee.