I love this pumpkin baked oatmeal served warm with Greek yogurt dusted with cinnamon and a drizzle of maple syrup. It's like having pumpkin cake for breakfast, but much more nutritious.
1 1/4 cups milk
2 large eggs
1/2 cup maple syrup
3/4 cup canned pumpkin puree
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup pecan halves (optional)
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9-inch (23cm) square cake pan with butter, oil, or cooking spray.
Beat together milk, eggs, syrup, and pumpkin puree in a large bowl until well combined.
Pour in oats, baking powder, pumpkin pie spice, vanilla, and salt; add pecans if using. Stir well. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, until the center is just set and a toothpick comes out clean. Loosely cover with foil if browning too quickly.
Serve on its own or with warm milk.
