Pumpkin Baked Oatmeal
Pumpkin baked oatmeal with maple yogurt glaze is a cross between cake and oatmeal. This easy, make-ahead fall breakfast is dairy free, gluten free, and vegetarian.
Ingredients
- 2 large eggs
- 1 cup milk of choice
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 3 tablespoons avocado oil or melted butter
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice see notes below for substitute
- 1 teaspoon baking powder
- Pinch of kosher salt
Maple Yogurt Glaze
- ½ cup unsweetened plain yogurt
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice see notes below for substitute
Instructions
- Preheat the oven to 375°F and grease an 8×8 pan.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, oil, and vanilla extract.
- Stir in the rolled oats, pumpkin pie spice, baking powder, and pinch of salt.
- Pour the batter into the greased baking pan and spread into an even layer. Bake for 32-35 minutes or until the tip of a knife comes out clean and it's lightly golden brown around the edges.
- In a small bowl, whisk the yogurt, maple syrup, and pumpkin pie spice until smooth.
- Let the oatmeal cool down for a few minutes, then drizzle with the maple yogurt glaze. Cut into squares and enjoy!
Notes
No pumpkin pie spice? - use 1 teaspoon of ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. For the glaze, use all ground cinnamon.
See the blog post for helpful tips and a make it your way section with substitutions & variations to use what you have on hand.