Pumpkin Baked Oatmeal Casserole

Sep 10

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PREP TIME: 15 minutes

COOK TIME: 40 minutes

SERVINGS: 8

TOTAL TIME: 55 minutes

2½ cups old-fashioned rolled oats

1 teaspoon baking powder

1½ teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

½ teaspoon salt

1½ cups whole milk

1 cup pumpkin puree

2 large eggs

⅓ cup pure maple syrup

2 tablespoons avocado oil

1 teaspoon vanilla extract

Recipe Credit: Katharine Rosenthal

Preheat the oven to 350°F and grease an 8x8 inch baking dish.
In a large bowl, whisk the whole milk, pumpkin puree, eggs, maple syrup, oil, and vanilla until smooth.
Add the oats, baking powder, pumpkin pie spice, cinnamon, and salt to the bowl and stir until everything is evenly moistened. Fold in the pecans if using.
Pour the mixture into the prepared dish and spread it into an even layer. Let it sit for a couple of minutes so the oats begin to absorb the liquid.
Bake until the center is set and the top is lightly golden, about 38 to 42 minutes.
Let the casserole rest before slicing or scooping so it firms up.

Katharine Rosenthal