This pumpkin-baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that's perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness.
✓ 2 ½ cups old-fashioned rolled oats
✓ 1 ½ cups whole milk
✓ 1 (15 ounces) can of unseasoned pumpkin puree
✓ 2 large eggs
✓ ¼ cup pure maple syrup, plus more for serving
✓ 2 tablespoons melted coconut oil or vegetable oil
✓ 2 teaspoons pumpkin pie spice
✓ 1 teaspoon ground cinnamon
✓ 1 teaspoon baking powder
✓ 1 teaspoon vanilla extract
✓ ¼ teaspoon salt
✓ ½ cup chopped pecans
✓ Whole-milk plain strained (Greek-style) yogurt for serving
HOW TO PREPARE
- Preheat the oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans.
- Bake until golden on top and set for about 40 minutes. Serve with yogurt and maple syrup, if desired.
TO MAKE AHEAD
Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes.
Enjoy baking & eating!