Description
A comforting baked oatmeal rich in pumpkin and toasted pecans, perfect for cozy autumn mornings.
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).
- In a large bowl, combine the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Mix well until fully combined.
- Gently 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 and topped with whipped topping and additional toasted pecans.
Notes
Store leftovers in an airtight container for up to 4-5 days. Reheat individual portions in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg