Pumpkin Pie Baked Oatmeal

A healthy pumpkin spice baked oatmeal recipe made with vanilla Greek yogurt, pumpkin purée and maple syrup.

Course Breakfast

Cuisine Breakfast

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 191kcal

Author Amee

3 cups old fashioned oats
1 tbsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1/4 tsp ground allspice
1 tsp vanilla
1 3/4 cups low fat milk or unsweetened almond milk
1 cup pumpkin puree
1 whole egg
1 egg white
4 oz Cabot lowfat Vanilla Greek yogurt *I've also used plain Greek yogurt here- see notes
1/3 cup real maple syrup
1/2 cup golden raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Grease a 9x13" baking dish with cooking spray. Set aside.
Whisk together all dry ingredients in a large mixing bowl, except raisins and nuts.
Whisk together all wet ingredients in a separate bowl.
Combine wet and dry ingredients thoroughly, then stir in nuts and raisins.
Pour into the baking dish and bake for 30 minutes, until the center is set.
Cool for 10-15 minutes before slicing into 12 squares. Serve with yogurt, whipped cream, maple syrup, or your favorite topping.

To make ahead, you can mix the baked oatmeal batter and pour it into the baking dish the night before. Simply cover and refrigerate overnight, and bake it in the morning.
For sweeter baked oatmeal, add a small amount more of maple syrup and drizzle more on top after baking.
I've made these baked oats with plain Greek yogurt (I used 5% because that's what I had on hand) and increased the maple syrup to 1/2 cup for added sweetness. I ended up adding a few more minutes of baking time to account for the added liquid. They turned out great, so either yogurt option works fine.