Description
A warm and comforting breakfast dish made with oats and pumpkin, perfect for fall.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 2 cups almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, baking powder, and salt.
- If using, fold in the chopped nuts.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes, or until the top is golden and the oats are set.
- Let cool for a few minutes before serving.
Notes
- Can be served warm or cold.
- Great with a dollop of yogurt or a drizzle of additional maple syrup.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pumpkin Baked Oats, Fall Breakfast, Healthy Oatmeal