Pumpkin Baked Oatmeal

This cozy pumpkin baked oatmeal is everything you want from a fall breakfast. It comes together in just 5 minutes before the oven does the rest. Made with pumpkin puree, rolled oats, eggs, plenty of cinnamon, and a generous layer of pecans, it's comforting and perfect for chilly mornings. Serve it with Greek yogurt and fresh fruit for a wholesome, balanced breakfast.

Author: Jule’s Menu

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 262 kcal per serving

Ingredients

15 ounces - pumpkin puree
2 - eggs
2 tablespoons - honey
1 tsp - cinnamon
1 pinch - salt
1 ½ cups - rolled oats
1 tsp - baking powder
2 tablespoons - raisins
¼ cup - pecans
a little butter or oil

Instructions

Preheat the oven to 400°F. Grease a small casserole dish with a little butter or oil.
In a bowl, mix together pumpkin puree, eggs, honey, cinnamon, and salt. Then add rolled oats, raisins, and baking powder and mix until a smooth batter forms.
Transfer the dough into the prepared casserole dish, smooth the surface and distribute the nuts on top.
Bake the oatmeal in the oven for 25 minutes. Let it cool for at least 10 minutes before cutting. To store, transfer it to an airtight container and keep it in the fridge for up to 5 days or freeze it for up to 3 months.

Nutrition