Ingredients
Scale
- 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
- Preheat your oven to 375°F and grease a 9×9-inch baking dish.
- In a large bowl, combine rolled oats, pumpkin pie spice, baking powder, and salt.
- In another bowl, whisk together pumpkin puree, milk, eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Transfer the batter into the prepared baking dish and bake for 30-34 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 120g)
- Calories: 190
- Sugar: 8g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg