Recipe
Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Yield: 6 1x
Category: Breakfast
Method: Oven
Cuisine: American
Ingredients
Wet
- 2 large eggs
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/2 cup unsweetened almond milk
Dry
- 1.5 cups rolled oats
- 1/2 cup white whole wheat flour (OR all-purpose gluten free flour)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
- Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
- Transfer batter into baking dish and use a spatula to evenly spread it out.
- Sprinkle on more chocolate chips, if desired.
- Then, bake at 350ºF for around 25 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Notes
- Nutrition information does not include mini chocolate chips or toppings.
Nutrition
- Serving Size: 1/6
- Calories: 162
- Sugar: 5
- Carbohydrates: 26
- Fiber: 4
- Protein: 6
Find it online: https://fitfoodiefinds.com/pumpkin-baked-oatmeal/