Baked oatmeal is one of those breakfasts that does the hard work over the weekend and pays you back all week. This version is loaded with real pumpkin puree and warm spices. It bakes up firm enough to slice, soft enough to be comforting, and tastes even better reheated the next day.
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1½ cups milk of choice
- ⅓ cup TN maple syrup
- 2 tbsp melted butter or coconut oil
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp Redmond Real Salt
- ⅓ cup chopped pecan halves
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grease an 8x8 inch baking dish.
- In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, melted butter, and vanilla.
- Stir in the oats, pumpkin pie spice, baking powder, and salt until combined.
- Pour into the prepared baking dish and scatter pecans over the top.
- Bake for 35 to 40 minutes until the center is set and the edges are golden.
- Let cool for 10 minutes before slicing. Serve warm with extra maple syrup if desired.
Notes
- Cut into 6 portions and refrigerate. Reheat in the microwave for 1 to 2 minutes or in a 300°F oven for 10 minutes.
- Swap the pecans for walnuts or gently stir in a handful of dark chocolate chips for something different.
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