Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!
Servings: 6
Ingredients
Wet
- 2 large eggs
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/2 cup unsweetened, plain almond milk
Dry
- 1.5 cups rolled oats
- 1/2 cup white whole wheat flour OR all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- pinch salt
- 1/2 cup mini chocolate chips optional
Instructions
- First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
- Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
- Transfer batter into baking dish and use a spatula to evenly spread it out.
- Sprinkle on more chocolate chips, if desired.
- Then, bake at 350ºF for around 25 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Video
[adthrive-in-post-video-player video-id="sUJg7Ffx" upload-date="2019-10-20T09:00:00.000Z" name="Pumpkin Baked Oatmeal" description="Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!"]
Notes
- Nutrition information does not include mini chocolate chips or toppings.
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 6g | Fiber: 4g | Sugar: 5g