Pumpkin Spice Baked Oatmeal: Make-Ahead Maple Pecan Squares for Busy School Mornings

Heat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.

Serves 8

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup canned pumpkin puree
• 1 3/4 cups milk (dairy or oat)
• 2 large eggs
• 1/3 cup pure maple syrup
• 2 tablespoons melted butter or coconut oil
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 3/4 cup chopped pecans
• Greek yogurt and extra maple syrup, for serving

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.
2. In a large bowl, whisk the pumpkin puree, milk, eggs, maple syrup, melted butter and vanilla until smooth.
3. In a second bowl, stir together the oats, pumpkin pie spice, baking powder and salt.
4. Fold the dry mixture into the wet mixture, then stir in half of the pecans.
5. Spread the batter evenly in the dish and scatter the remaining pecans over the top.
6. Bake for 35 to 40 minutes, until the center is set and the edges are golden.
7. Cool for 15 minutes, then cut into 8 squares.
8. Refrigerate squares in an airtight container for up to 5 days; reheat for 30 seconds in the microwave and top with yogurt and a drizzle of maple.
9. Baked oatmeal grew out of Amish and Pennsylvania Dutch home kitchens, where a pan of sweetened oats was set in the oven while chores were done. Folding in pumpkin and warm spices turns it into a fall classic — one Sunday bake covers a full week of grab-and-go school breakfasts.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 8g
• Fat: 14g
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 13g
• Sodium: 210mg