Ingredients
Gathering ingredients is like preparing for a little kitchen adventure. You’ll need a mix of pantry staples and fresh items to bring this dish to life. Here’s what you’ll need:
- 2 cups rolled oats
- 1 cup canned pumpkin puree
- 2 cups milk (dairy or non-dairy substitute)
- 1/4 cup maple syrup (or honey for a different sweetness)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional, for a nutty crunch)
- 1/4 cup raisins or dried cranberries (optional, for a sweet surprise)
Instructions
Ready to bring a little bit of my Asheville kitchen into yours? Follow these steps to create your own Pumpkin Baked Oatmeal:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
- In a large bowl, combine the rolled oats, cinnamon, nutmeg, and salt. Mix well to ensure the spices are evenly distributed.
- In another bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until well combined. If you’re like me and enjoy a bit of texture, fold in the chopped nuts and dried fruits at this stage.
- Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are slightly golden. You’ll know it’s ready when your kitchen smells like a fall festival!
- Allow the oatmeal to cool slightly before serving. I recommend serving it warm for the best flavor experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International