Ingredients
Scale
- 2 cups rolled oats (old-fashioned oats)
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups milk (dairy, almond, or oat milk)
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish with butter or oil.
- In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
- In a medium bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla extract until the mixture is smooth.
- Pour the wet pumpkin mixture over the dry oats. Stir gently until all the oats are thoroughly soaked.
- Fold in the chopped nuts or chocolate chips if you are using them.
- Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
- Bake for 35 to 40 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and let it cool for 5 to 10 minutes before slicing and serving.
- Cook Time: 45 minutes