Description
A warm bowl of Pumpkin Baked Oatmeal with Toasted Pecans, brimming with autumn flavors.
Ingredients
Scale
- 2 cups rolled oats
- 1 can (15 oz) pumpkin puree
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup toasted pecans
- Whipped topping for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, and salt in a large bowl. Mix well until fully combined.
- Fold in the toasted pecans.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until set and the top is slightly golden.
- Serve warm, drizzled with maple syrup, adorned with pumpkin pie spice, additional toasted pecans, and crowned with whipped topping.
Notes
Make ahead by preparing the mixture the night before for a warm breakfast in the morning. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg