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Pumpkin Baked Oatmeal Squares

Two squares of pumpkin baked oatmeal stacked on a plate, drizzled with a sweet white glaze.
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Enjoy a healthy and cozy fall breakfast with these make-ahead pumpkin baked oatmeal squares. They are perfect for meal prep and can be frozen for later.

Ingredients

Scale
  • 1 ½ cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup milk
  • ¼ cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: Cream cheese drizzle (4 oz cream cheese, 2 tbsp milk, 2 tbsp maple syrup)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish.
  2. In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden.
  7. Let cool completely before cutting into squares.
  8. For the optional cream cheese drizzle, beat the cream cheese, milk, and maple syrup together until smooth. Drizzle over cooled oatmeal squares.

Notes

  • For make-ahead convenience, let the baked oatmeal cool completely, then cut into squares and store in an airtight container in the refrigerator for up to 4 days.
  • You can also freeze the squares for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave.
  • These squares are a great option for busy mornings, similar to how meal planning can simplify your week.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-baked-oatmeal-squares/

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