Pumpkin Baked Oatmeal

This isn't your typical bowl of oats—it's pumpkin bread and oatmeal had a delicious breakfast baby, baked warm and spiced to perfection in one simple dish.

Ingredients:

• 2 cups rolled oats
• 1 cup pumpkin puree
• 1¾ cups milk (dairy or non-dairy)
• ⅓ cup maple syrup or honey
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)

Method:

1. Preheat your oven to 350°F and lightly grease an 8x8-inch baking dish.
2. In a large bowl, whisk together pumpkin, milk, eggs, maple syrup, and vanilla until smooth.
3. Stir in oats, pumpkin pie spice, baking powder, and salt until well combined.
4. Pour into the prepared dish and scatter nuts on top if using.
5. Bake for 35-40 minutes until the center is just set and the top is golden.
6. Let cool for 5 minutes, then slice into squares and serve warm.

Full recipe at Sally's Baking Addiction →

Chef's tip: Make it ahead—bake on Sunday and reheat slices in the microwave for rushed weekday mornings, or enjoy it cold straight from the fridge like a spiced oat cake.