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–+ servings
a slice of pumpkin pie baked oatmeal topped with whipped cream
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Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal is hearty, comforting and full of classic fall flavors. It's a favorite breakfast that can be made ahead.
Course Breakfast
Cuisine American
Keyword pumpkin pie baked oatmeal, pumpkin pie oatmeal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 245kcal
Author Foodtastic Mom

Ingredients

  • 15 oz pure pumpkin
  • 1/4 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1 1/2 cups skim milk you can use non-dairy
  • 2 1/2 cups old-fashioned (rolled) oats
  • 1/2 cup pecans finely chopped

Instructions

  • Preheat the oven to 375 degrees F. In a large bowl, whisk together the pumpkin purée, brown sugar, maple syrup, eggs, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
  • Mix the rolled oats and chopped pecans into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture and spread it evenly into the dish. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
  • Serve hot right out of the oven or refrigerate until ready to serve. Can be reheated in the microwave. Top with toasted pecans, whipped cream and salted caramel sauce if desired.

Nutrition

Calories: 245kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 301mg | Potassium: 354mg | Fiber: 5g | Sugar: 17g | Vitamin A: 8438IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg