Pumpkin Spice Latte Baked Oatmeal

• 1 1/2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)
• 1/4 cup brown sugar
• 1/4 cup milk for drizzle
• 1 teaspoon pumpkin pie spice for drizzle

Steps

1. 1 Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish.
2. 2 In a large bowl, combine oats, baking powder, salt, cinnamon, ginger, and nutmeg.
3. 3 In another bowl, mix pumpkin puree, milk, water, maple syrup, and vanilla extract.
4. 4 Pour the wet ingredients into the dry ingredients and stir until well combined.
5. 5 Fold in pecans if using and transfer mixture to the prepared baking dish.
6. 6 Bake for 25-30 minutes, or until set and lightly golden.
7. 7 While oatmeal bakes, mix milk and pumpkin pie spice for drizzle.
8. 8 Remove oatmeal from oven and let it cool slightly.
9. 9 Drizzle with the spiced milk mixture before serving.

Equipment

• 8x8-inch baking dish
• Mixing bowls
• Whisk
• Spatula

Variations

• Add chocolate chips for a sweeter treat.
• Use coconut milk for a dairy-free option.

Substitutions

• Substitute pecans with walnuts or almonds.
• Replace maple syrup with honey for a different flavor profile.

Pairings

• Fresh apple slices
• Hot coffee or tea

Nutrition

Tips

• For a richer flavor, use almond or oat milk.
• Baked oatmeal can be made ahead and reheated.
• Adjust spices to taste for a more robust pumpkin flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of milk.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a little extra milk.

Serving Suggestions

• Serve with a side of fresh fruit or a dollop of Greek yogurt.
• Pair with a hot cup of coffee for a complete autumnal experience.

FAQ