Ingredients
Scale
Let’s keep it simple and straightforward—because who has time for a scavenger hunt through the grocery store?
- 2 cups rolled oats
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar (or honey for a natural sweetener)
- 2 cups milk (almond or regular, based on your preference)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional, for a bit of crunch)
- 1/4 cup dried cranberries or raisins (optional, for some sweetness)
Instructions
Ready to get baking? Let’s make some magic in the kitchen!
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, and vanilla extract until smooth.
- Pour in the milk and stir until well combined. This is where the magic starts to happen, just like my mom’s effortless kitchen transformations.
- Add the rolled oats, cinnamon, nutmeg, ginger, and salt. Stir until everything is well mixed.
- If you’re feeling adventurous, fold in the nuts and dried fruit for added texture and flavor.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set.
- Let it cool slightly before serving. Trust me, this step is essential to avoid any burnt tongues!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Baked Oatmeal, recipe, cooking, food
