Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is an easy breakfast that's great for a fall morning! Perfect for meal prep, this hearty breakfast is delicious!
Servings: 9 squares
Calories: 156kcal
Ingredients
- 1 15 oz can pumpkin puree
- 1 cup plain non-fat Greek yogurt 250 g
- ¼ cup milk or milk alternative
- ¼ cup maple syrup
- ¼ cup coconut sugar 45 g
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 cups old-fashioned rolled oats 235 g
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 F. Spray a 9x9 baking dish with cooking oil and set aside.
- In a large mixing bowl, combine all ingredients except for the oats and baking powder. Whisk together until the pumpkin mixture is smooth, and everything is well incorporated.
- Add the oats to the bowl and sprinkle over the baking powder. Stir with a rubber spatula until the baking powder is evenly distributed and the oats are fully coated in the pumpkin mixture.
- Transfer the oats to the prepared baking dish and place in the preheated oven for 35-45 minutes (40 minutes was perfect for my oven). There can be a little softness to the center of the oats because it will continue to set while cooling, but it shouldn’t be goey or jiggle. Remove from the oven and allow it to cool for 15 minutes before serving.
Nutrition
Serving: 1square | Calories: 156kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 149mg | Potassium: 244mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7908IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
