Ingredients
1 (15 ounce) can pumpkin puree
2 large eggs
1 ¼ cups (300g) milk of choice
⅓ cup (51g) coconut sugar (or brown sugar)
¼ cup (78g) pure maple syrup
1 teaspoon vanilla extract
2 ½ cups (238g) old fashioned rolled oats (gluten free if needed)
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt
Optional: ½ cup (56g) chopped pecans
Optional Cream Cheese Glaze: 2 tablespoons softened cream cheese, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract, 1–2 teaspoons milk of choice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, milk, coconut sugar, maple syrup, and vanilla until smooth.
- In another bowl, combine oats, baking powder, pumpkin pie spice, and salt.
- Add dry ingredients to wet mixture and stir until well combined.
- If using pecans, fold them in.
- Pour mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until top is set and lightly golden.
- Cool for at least 10 minutes before slicing into squares.
- If desired, whisk together cream cheese, powdered sugar, vanilla, and milk to make glaze. Drizzle over oatmeal before serving.
Notes
Use quick oats for a softer texture if preferred.
For dairy-free, use almond milk and skip or substitute the glaze with vegan cream cheese.
Add chocolate chips, walnuts, shredded coconut, or dried cranberries for variety.
For extra protein, stir in vanilla protein powder.
To meal prep, make ahead and store in fridge for 5 days or freeze up to 2 months.
Reheat in microwave for 30–45 seconds or in oven at 325°F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square (1/9 of recipe, without glaze)
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
