PumpKin OatMeaL 

When the crisp fall mornings roll in and the air starts to smell like pumpkin spice, there’s nothing better than a warm, comforting breakfast to start your day. Enter Pumpkin Baked Oatmeal—a dish that’s not only a cozy nod to autumn but also a wholesome, nutrient-packed option that you’ll find yourself making on repeat.

This baked oatmeal is one of the best breakfast meals to enjoy during the fall season. It combines the earthy, spiced flavors of pumpkin with a hearty oat base, creating the perfect balance of healthy and delicious. The texture is soft yet slightly firm, making it easy to serve in squares or scoop straight out of the pan.

One of the best things about this dish is how versatile it is. Whether you’re meal prepping for the week ahead, feeding a hungry crowd during a holiday brunch, or simply looking for a quick, satisfying breakfast for busy mornings, this recipe has you covered. Not only is it packed with cozy flavors like cinnamon, nutmeg, and clove, but it’s also loaded with pumpkin puree, giving it a boost of nutrients like vitamin A and fiber.

If you’re an ELW (Erin Lives Whole) fan, you already know this is one of my go-to recipes. It’s healthy, simple, and always a hit. You can easily dress it up with your favorite toppings—think chopped nuts, a drizzle of maple syrup, fresh fruit, or even a dollop of Greek yogurt for a little extra creaminess.

Plus, this Pumpkin Baked Oatmeal is perfect for making ahead of time. Bake a batch on Sunday, and you’ll have a delicious, ready-to-go breakfast all week long. Just reheat a portion in the microwave, add your toppings, and you’re set for a comforting, nutritious meal that feels like a hug in a bowl.

Whether you’re hosting friends and family, or just treating yourself to some fall-inspired goodness, this recipe is a must-try. So grab your favorite baking dish, cozy up in the kitchen, and let the magic of pumpkin spice take over your mornings. 🍂🎃

INGREDIENTS 

* 2 1/2 cups rolled oats 

* 1 tsp. baking powder

* 2 tbsp. pumpkin pie spice

* 1/4 tsp. salt

* 1 3/4 cups almond milk

* 2 eggs

* 1/2 cup pumpkin puree

* 1/3 cup pure maple syrup

* 1 tsp pure vanilla extract

* 1/2 cup chocolate chips 

DIRECTION

• Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.

• In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.

• In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.

• Add the wet mixture to dry mixture and stir until combined.

• Add in the chocolate chips.

• Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.

• Bake, uncovered, for around 40-45 minutes, until lightly golden brown.

• Let cool for 5 minutes and then serve.

• Store in refrigerator.