Maple and pumpkin come together in these baked oats to make the perfect fall breakfast. They are soft, flavorful and reheat well. So make a batch on the weekend and enjoy them all week long!
Preheat oven to 350°F and spray baking dishes (use 6 large ramekins, an 8x8 or 9x9 baking dish, or equivalent)
Whisk together pumpkin, syrup, eggs and yogurt until well combined.
Stir in pumpkin pie spice, salt, baking powder and vanilla.
Mix in milk and rolled oats.
Pour into prepared pans.
Bake for 30-35 minutes in ramekins, closer to 45 in a baking dish. You want the center to be set.
Best served warm with some whipped cream or maple syrup, though it is also good at room temperature or cold.
Notes
This baked oatmeal isn't very sweet as written. It is intended to be a healthy breakfast option. For a sweeter oatmeal, add a little more maple syrup or an additional 1/4-1/2 cup of brown or granulated sugar.