Pumpkin Spice Baked Oatmeal
Indulge in the ultimate cozy treat! This pumpkin spice baked oatmeal is not just a breakfast; it’s a warm hug in a bowl. Loaded with rich chocolate chips, it’s the perfect way to welcome fall flavors into your mornings!
Fall is my Favorite time of the year along with Spooky Season. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Baked Oatmeal Recipes, click HERE! ; for more Recipes with Pumpkin, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Cinnamon Sugar Recipes, click HERE! ; and for more Breakfast Recipes, click HERE!
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Pumpkin Spice Baked Oatmeal
Indulge in the ultimate cozy treat! This pumpkin spice baked oatmeal is not just a breakfast; it’s a warm hug in a bowl. Loaded with rich chocolate chips, it's the perfect way to welcome fall flavors into your mornings!
Equipment
Ingredients
- 15 oz (425 g) pumpkin purée
- 3.53 oz (100 g) light brown sugar
- 2 eggs (Large)
- 1 1/2 Tbsp (9 g) pumpkin pie spice (Homemade recipe HERE)
- 1 tsp (5 g) vanilla bean paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1.5 g) sea salt
- 12.88 oz (365 g) milk
- 7.05 oz (200 g) old-fashioned whole rolled oats
- 1 tsp (4 g) baking powder
- 4 oz (115 g) dark chocolate chips
Instructions
- Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
BAKED OATMEAL PREPARATION
- In a mixing bowl, whisk the pumpkin purée together with the light brown sugar, eggs, Pumpkin Pie Spice, vanilla bean paste, ground cinnamon, ground nutmeg and sea salt. Add the milk, then the oats together with the baking powder. Mix to combine. Fold the dark chocolate chips.15 oz pumpkin purée, 3.53 oz light brown sugar, 2 eggs, 1 1/2 Tbsp pumpkin pie spice, 1 tsp vanilla bean paste, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp sea salt, 12.88 oz milk, 7.05 oz old-fashioned whole rolled oats, 1 tsp baking powder, 4 oz dark chocolate chips
- Transfer your oatmeal to the the Square Mold. NOTE: You may add more chocolate chips on top as well, if you like.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your oatmeal from 25 minutes). It is ready when the top is golden brown and the center is almost set. NOTE: For a drier and firmer oatmeal, cook for 5 to 10 minutes longer.
- Once your Pumpkin Spice Baked Oatmeal is out of the oven, slice and enjoy. Autumn Leaves & Pumpkins Please!
- NOTE: These are perfect for meal prep' and can be stored in the refrigerator up to 3 days.
YouTube Video
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 355mg | Fiber: 4g | Sugar: 19g | Vitamin A: 7477IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Julie from the Blog Julie’s Eats & Treats ; Recipe: “Pumpkin Baked Oatmeal” I have tested many recipes prior and I knew this one would be perfectly spiced and balanced. Breakfast was perfect for 3 days in a row. I would not have baked oatmeal any other way! ~Nessa
J’adore ! C’est une façon très originale et gourmande de cuisiner la citrouille.
Bonne journée, bises.
On fait beaucoup de baked oats à la maison pour préparer les repas de la semaine et celui-ci est un que j’apprécie tout particulièrement, bises, ~Nessa