We all know how much I love oatmeal, right?
There’s just something about it that I can’t get enough of. Maybe it’s the warmth of cinnamon or the sweetness of an added banana, apple or maple syrup? Whether it’s made on the stove-top or baked, I could probably eat oatmeal for breakfast, lunch and dinner! This Pumpkin Spice Baked Oatmeal version is no different. Give it to me any meal of the day and I would be a pretty happy camper 🙂
I feel like I’m not alone in my oatmeal adoration these days considering how many oatmeal recipes are popping up in my Pinterest feed lately. However, sometimes these recipes aren’t exactly on the healthy side. Now, I’m not one to shy away from an unhealthy breakfast (pancakes anyone?), but generally I prefer to keep my oatmeal on the healthier side, which is just what this Pumpkin Spice Baked Oatmeal is.
It only uses 1/4 cup of sugar, which works out to be 2 teaspoons per serving, syrup topping not included. If you wanted, you could even reduce or eliminate it and really let the pumpkin and spice flavor show through.
Sometimes in liu of adding brown sugar, I drizzle on a little light pancake or maple syrup just before serving to add a little sweetness. Or you can have both the brown sugar and syrup topping if that’s what your morning calls for 🙂 Whatever floats your boat and eating style!
Not only is this oatmeal good for you, it’s quick to make too, which is a win-win in my book! You pretty much just combine the wet and dry ingredients together separately, then mix them together. Dump them in a pan and bake for about 40 minutes. Voila!
A perfect seasonal breakfast ready in under an hour 🙂 If you’re a meal planner, like me, you can make a double batch of this on the weekend and then portion it out for breakfasts to take to work that week or freeze some for another time.
In any event, I urge you to give this Pumpkin Spice Baked Oatmeal a try. It’ll become a family favorite in no time!
- 2 cups old fashioned oats
- 1 cup quick oats
- ¼ cup brown sugar
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- 2 cups milk (I used unsweetened almond milk)
- 2 eggs
- ¾ cup pumpkin (not pumpkin pie mix)
- 1 tsp. vanilla extract
- For serving: pancake or maple syrup
- Pre-heat the oven to 350 degrees. Line an 8x8 inch pan with cooking spray with cooking spray, set aside. *For easier clean up, line the pan with aluminum foil before spraying with cooking spray.
- In a medium bowl, combine oats, sugar, pumpkin pie spice and salt. Stir to combine.
- In a small bowl, whisk together the milk and eggs, add the pumpkin and vanilla
- Pour the wet ingredients into the oat mixture and stir to to combine.
- Let the mixture set for 10 minutes, stirring occasionally.
- Pour the batter into the prepared pan and bake for about 40 minutes, until top is set and edges are turning light brown.
- Cut into six slices and drizzle with syrup.