Overnight Pumpkin Baked Oatmeal
Serves | 6 |
Dietary | Vegan |
Meal type | Breakfast |
Website | Family Bites |
Ingredients
- 2 1/4 Cups rolled oats
- 2 Tbsp brown sugar
- 1 Tsp baking powder
- 1/2 Tsp ginger
- 2 Tsp cinnamon
- 1/2 Tsp salt
- 1/2 cup pumpkin puree
- 2 Cups almond milk
- 1/4 cup maple syrup
- 1 Tsp vanilla
Note
This overnight oatmeal bake is a great make ahead breakfast - make it on the weekend and have breakfast ready to reheat all week long. Just pop a serving in the microwave for about 1 minute and 30 seconds. I like it topped with a dollop of Greek yogurt.
Directions
1. | Spray an 8 x 8 pyrex with cooking spray and set aside. |
2. | In a large bowl combine oats, brown sugar, baking powder, cinnamon, ginger, and salt. In a small bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla. |
3. | Add wet ingredients to dry and stir to combine. Pour into the prepared pyrex and place in the fridge overnight. |
4. | In the morning, preheat oven to 375 degrees and bake until brown and set, about 35-40 minutes. Serve warm topped with dried cranberries or raisins, toasted pecans, and a splash of extra milk, if desired. |