Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Fat
Carbs 26
Protein 6
Yield 6
Ingredients
Wet
- 2 large eggs
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/2 cup unsweetened, plain 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 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.
Tips & Notes
- Nutrition information does not include mini chocolate chips or toppings.
Watch it
Nutrition Facts
Calories: 162kcal | Carbohydrates: 26g | Protein: 6g | Fiber: 4g | Sugar: 5g