Pumpkin Baked Oatmeal

This is comfort in a bowl—warm, spiced, and deeply satisfying, combining the cosy richness of pumpkin bread with hearty oatmeal, perfect for a slow Italian-inspired autumn breakfast.

Ingredients:

• 1½ cups rolled oats
• ½ cup pumpkin puree
• 1¾ cups milk
• ¼ cup maple syrup or honey
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• Toasted nuts or seeds for topping (optional)

Method:

1. Preheat oven to 350°F (175°C) and lightly butter an 8-inch square baking dish.
2. In a large bowl, whisk together oats, pumpkin puree, milk, maple syrup, butter, vanilla, pumpkin pie spice, baking powder, and salt until well combined.
3. Pour into prepared dish and let sit for 5 minutes so the oats absorb liquid.
4. Bake for 35–40 minutes until golden and set but still slightly moist in the centre.
5. Cool for 5 minutes, then serve warm with your choice of toppings.

Full recipe at Sally's Baking Addiction →

Chef's tip: Make a full batch on Sunday and refrigerate it—each morning, reheat a portion with a splash of milk to restore creaminess, and you've got breakfast sorted for half the week.