Ingredients
Scale
- 1 ½ cups rolled oats
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 tablespoon maple syrup
- 1 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- A pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, mix the oats, cinnamon, nutmeg, ginger, baking powder, and salt.
- Add the pumpkin puree, maple syrup, milk, and vanilla; stir until well combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes until set and golden brown around the edges.
- Allow to cool slightly before serving. Garnish with nuts or additional spices if desired.
Notes
- You can add chopped nuts or dried cranberries for added texture.
- Store leftovers in the refrigerator and reheat for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegan, vegetarian, healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg