Ingredients
Dry Ingredients
- 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
Toppings
- ½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
- Preheat and Prepare: Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or oil spray, then set it aside to get ready for the batter.
- Mix Dry Ingredients: In a large bowl, combine the oats, pumpkin pie spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening.
- Add Wet Ingredients: Add the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract to the dry mixture. Stir everything together until the batter is smooth and well combined.
- Transfer and Top: Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the top with additional toasted chopped pecans for extra crunch.
- Bake: Place the dish in the oven and bake for 30-34 minutes, or until the center is set and a toothpick inserted into it comes out clean.
- Rest and Serve: Let the baked oatmeal cool for 5 minutes before cutting into servings. Serve with optional toppings like yogurt, whipped topping, a drizzle of maple syrup, and a dash of pumpkin pie spice.
Notes
- Egg-free option: Substitute eggs with a flax egg by mixing 2 tablespoons ground flax meal with 3 tablespoons water. Let it sit for 5-10 minutes until thickened before adding.
- How to toast pecans: Toast pecans in a small pan over medium-low heat, stirring every minute for 5-7 minutes until fragrant. Let cool before using.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
