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Easy Fall Pumpkin Oat Breakfast Bake Recipe

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A warm, spiced pumpkin oat breakfast bake that tastes like the season itself. This forgiving and flexible recipe is perfect for fall mornings and is sure to become a seasonal staple.

Ingredients

Scale
  • 2 cups (180g) old-fashioned rolled oats
  • 1 cup (240g) pumpkin puree
  • 1½ cups (360ml) milk (whole milk preferred)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (50g) coconut sugar or brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (Ceylon preferred)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons butter or coconut oil, melted
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ¼ cup dried cranberries or raisins
  • Optional: extra maple syrup for drizzling

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or coconut oil, making sure to get the corners.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract until smooth and creamy.
  3. In a separate medium bowl, combine the rolled oats, coconut sugar, pumpkin pie spice, cinnamon, and salt. Stir until the spices are evenly distributed.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Pour the mixture into the prepared baking dish and spread evenly. If using nuts or dried fruit, sprinkle them on top and press in slightly.
  6. Bake for 35 to 40 minutes, until the edges are golden brown and the center is set but still slightly jiggly. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  7. Let the bake cool for 5 to 10 minutes before serving. This allows it to set properly.
  8. Serve warm, drizzled with extra maple syrup, topped with Greek yogurt, or enjoyed plain.

Notes

Do not use instant or steel-cut oats; rolled oats are essential for the best texture. For a dairy-free version, use oat milk and coconut oil. For a gluten-free option, use certified gluten-free rolled oats. The bake can be assembled the night before and refrigerated; add 5 minutes to the bake time if starting cold. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oat breakfast bake, fall breakfast, baked oatmeal, pumpkin recipe, easy breakfast

Find it online: https://noshbelle.com/easy-fall-pumpkin-oat-breakfast-bake-recipe/