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.
Spray an 8 x 8 pyrex with cooking spray and set aside.
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.
Add wet ingredients to dry and stir to combine. Pour into the prepared pyrex and place in the fridge overnight.
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.