Description
A warm and comforting pumpkin oatmeal bake loaded with walnuts, perfect for a cozy fall breakfast or snack.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup walnuts, chopped
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 cups milk (or non-dairy alternative)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, pumpkin puree, chopped walnuts, brown sugar, maple syrup, milk, eggs, vanilla extract, cinnamon, nutmeg, baking powder, and salt.
- Mix until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden and set.
- Let it cool for a few minutes before serving.
Notes
- For a vegan version, substitute eggs with flax eggs and use non-dairy milk.
- Store leftovers in the refrigerator for up to 5 days.
- This dish can be served warm or cold, and can be topped with yogurt or additional walnuts if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Pumpkin Oatmeal Bake, Fall Recipes, Healthy Breakfast, Walnut Oatmeal