Ingredients
Scale
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1½ cups milk (any kind)
- ⅓ cup maple syrup or honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup chocolate chips (optional)
- 2 tablespoons brown sugar (for topping, optional)
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray, or line it with parchment paper for easier cleanup.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth and well combined. Make sure there are no lumps of pumpkin.
- Add Dry Ingredients: Add the rolled oats, baking powder, and salt to the wet mixture. Stir everything together until the oats are completely coated and evenly distributed. If you’re using nuts or chocolate chips, fold them in now (save some for topping if desired).
- Transfer to Baking Dish: Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with a spatula. Tap the dish gently on the counter to remove any air bubbles. If you want a slightly crispy, sweet top, sprinkle brown sugar over the surface and add extra nuts or chocolate chips.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, until the center is set and the edges are golden brown. A toothpick inserted in the center should come out mostly clean. The oatmeal will continue to firm up as it cools.
- Cool and Serve: Remove from the oven and let it cool for about 10 minutes before slicing into squares. Serve warm with your favorite toppings—maple syrup, Greek yogurt, fresh berries, chopped nuts, or a sprinkle of extra cinnamon.
Notes
- Make It Vegan: Use plant-based milk, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), and use maple syrup instead of honey.
- Adjust Sweetness: The recipe as written is moderately sweet. Add more or less sweetener to taste.
- Texture Preference: For creamier oatmeal, add an extra ¼ cup milk. For firmer squares, reduce milk by ¼ cup.
- Canned Pumpkin Tip: Make sure you’re using pure pumpkin puree, not pumpkin pie filling which already contains sugar and spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (approximately ⅛ of recipe)
- Calories: 215
- Sugar: 14g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg