Ingredients
Scale
- 1 tablespoon Olive Oil or Avocado Oil (For greasing the baking dish.)
- 2 cups Rolled Oats (Use certified gluten-free oats if necessary.)
- 2 teaspoons Pumpkin Spice (Can be substituted with a mix of cinnamon, nutmeg, and ginger.)
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling.)
- 1.25 cups Milk of Choice (Almond milk works well for a dairy-free option.)
- 2 large Eggs (Can be substituted with flax eggs.)
- 2 teaspoons Vanilla
- 0.33 cup Maple Syrup or Honey (Can substitute with another liquid sweetener.)
- Chocolate Chips (For added sweetness.)
- Nuts (For texture.)
- Raisins (For sweetness.)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with olive or avocado oil.
- In a large bowl, mix the rolled oats, pumpkin spice, baking powder, and salt.
- In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and maple syrup.
- Combine the wet ingredients with the dry ingredients and stir until mixed well.
- Fold in chocolate chips, nuts, and raisins, if using.
- Pour the mixture into the greased baking dish and spread it evenly.
- Bake for 30-35 minutes or until the top is golden and the oatmeal is set.
- Let it cool slightly before serving.
Notes
Customize the add-ins according to your taste; feel free to include seeds or your favorite dried fruits. For a creamier texture, add more milk to the mix before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 70mg