Ingredients
Scale
- 2 cups rolled oats
- 1 cup pureed pumpkin
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: nuts, seeds, or dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a large bowl, combine oats, baking powder, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin, honey, milk, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and mix well.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until golden and set.
- Let cool slightly before serving. Top with nuts or dried fruits if desired.
Notes
- Feel free to substitute honey with maple syrup or agave nectar.
- Add your favorite toppings like sliced bananas or chocolate chips for variation.
- This dish can be reheated for quick weekday breakfasts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 250 kcal Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg