Description
A comforting and nutritious breakfast dish combining pumpkin and spices, perfect for fall mornings.
Ingredients
- 1 tablespoon Olive Oil or Avocado Oil (For greasing the baking dish)
- 2 cups Rolled Oats (Use certified gluten-free oats if necessary)
- 2 teaspoons Pumpkin Spice (Can be substituted with a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling)
- 1.25 cups Milk of Choice (Almond milk works well for a dairy-free option)
- 2 large Eggs (Can be substituted with flax eggs)
- 2 teaspoons Vanilla
- 0.33 cup Maple Syrup or Honey (Can substitute with another liquid sweetener)
- Chocolate Chips (For added sweetness)
- Nuts (For texture)
- Raisins (For sweetness)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with olive oil or avocado oil.
- In a large bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
- In another bowl, combine the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until everything is combined. You can add chocolate chips, nuts, and raisins at this stage if you like.
- Pour the oatmeal mixture into the greased baking dish and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the top is set and slightly golden.
- Let cool for a few minutes before serving.
Notes
Serve warm topped with extra chocolate chips, nuts, or a drizzle of maple syrup. Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American