Pumpkin Pie Baked Oatmeal
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!
Servings: 6 Servings
Ingredients
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 large eggs
- 1 cup plain yogurt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
- 2½ cups old fashioned oats
Instructions
- Preheat oven to 350°F and spray baking dishes (use 6 large ramekins, an 8x8 or 9x9 baking dish, or equivalent)
- Whisk together 1 cup pumpkin puree, ¼ cup maple syrup, 2 large eggs and 1 cup plain yogurt until well combined.
- Stir in 1½ teaspoons pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking powder and 1 teaspoon vanilla extract.
- Mix in 1 cup milk and 2½ cups old fashioned 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. For a sweeter oatmeal, add a little more maple syrup or an additional ¼-½ cup of brown or granulated sugar.
Nutrition
Serving: 1Serving | Calories: 252kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 325mg | Potassium: 386mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6542IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 2mg
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