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Pumpkin Baked Oatmeal

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You will love this oatmeal!

This Pumpkin Baked Oatmeal with chocolate chunks and pecans is the perfect fall breakfast. With warm spices and pumpkin flavor throughout, this hearty breakfast dish is sure to satisfy. It can be made ahead and portioned for simple weekday breakfasts!

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Ingredients

– 2 cups old-fashioned rolled oats – 2 teaspoon pumpkin pie spice – 1 teaspoon baking powder – ½ teaspoon salt – ⅓ cup light brown sugar packed – 1½ cups oat milk – 1 large egg room temperature – 1 tablespoon coconut oil melted – 1 teaspoon pure vanilla extract – 1 cup 100% pure pumpkin puree *Not pumpkin pie filling. – ½ cup semi-sweet chocolate chunks – ¼ cup pecans chopped (optional)

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Step 1

Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, set aside.

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Step 2

 In a medium-sized bowl, whisk together the milk, egg, vanilla extract, and coconut oil. Whisk in the pumpkin puree.

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Step 3

In a large bowl, mix together the oats, baking powder, salt, brown sugar, and pumpkin pie spice.

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Step 4

 Add the wet ingredients into the oat mixture and stir to combine. Stir in the chocolate chunks and chopped pecans (if using).

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Step 5

Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes, until the top is golden brown and the mixture is set.

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Recipe Details

For full recipe details, visit Sugarylogic.com or click the link below!