Ingredients
Scale
- 2 ¾ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- ½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
- Preheat your oven to 375℉ and grease a 9×9-inch baking dish.
- In a large bowl, mix the rolled oats, pumpkin pie spice, baking powder, and salt.
- In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup or honey, melted butter or coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Transfer the batter to the prepared baking dish and sprinkle with toasted pecans if desired.
- Bake for 30-34 minutes until set in the center; a toothpick should come out clean.
- Let cool for about 5 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 228
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 54mg