Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 cups old fashioned oats; 2 teaspoons pumpkin pie spice; 1 tsp baking powder; 0.25 tsp salt; 1 cup pumpkin puree; 1.5 cups dairy free milk; 0.25 cup maple syrup; 1 tsp vanilla extract; 1 tbsp ground flaxseed

From the Cook

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Pumpkin Baked Oatmeal

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375F and line an 8x8 baking dish with parchment paper.

In a medium sized bowl, combine oats, pumpkin pie spice, baking powder, and salt. Then add pumpkin puree, dairy free milk, maple syrup, vanilla, and ground flaxseed. Stir well to combine.

Transfer mixture to the prepared baking dish and bake for about 30 minutes, until the top is golden and center is set. Remove from the oven and let cool in the pan for at least 15 minutes before slicing.

Nutrition

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Tips & Tricks (5)

Prevent Soggy Bars with Parchment 📄
Line your baking dish with parchment paper and lightly oil it to prevent the dairy-free mixture from sticking while allowing proper moisture evaporation for chewy (not soggy) bars.
Toast Oats for Enhanced Flavor 🌾
Lightly toast your old-fashioned oats in a dry skillet for 2-3 minutes before mixing to deepen their nutty flavor and add complexity that complements the pumpkin spices beautifully.
Bloom Flaxseed for Better Binding 💧
Mix ground flaxseed with 2 tablespoons of the dairy-free milk 5 minutes before adding to the batter to create a gel-like consistency that replaces eggs and improves texture.
Use Room Temperature Ingredients 🌡️
Ensure all ingredients, especially pumpkin puree and dairy-free milk, are at room temperature for even mixing and consistent texture throughout the baked oatmeal bars.
Cool Completely Before Cutting ✨
Allow the oatmeal bars to cool for at least 20-30 minutes in the pan before cutting into neat squares—this helps them hold their shape and achieve that perfect chewy-to-tender bite.