Perfectly portioned baked oatmeal makes a quick and healthy fall breakfast!
Preheat oven to 375 degrees. Use cooking spray to grease muffin pan or use silicone muffin liners.
Whisk together pumpkin, brown sugar, maple syrup, eggs, pumpkin pie spice, salt, baking powder and vanilla. Once combined, whisk in almond milk.
Stir in oats and add chocolate chips or nuts if desired. Fill muffin tin with ~1/4 cup of mixture in each cup. Bake for 30 minutes. Let cool 5-10 minutes before serving.
Can be served warm or cold. Top with greek yogurt, nuts, milk or enjoy plain! Store in an airtight container in the refrigerator or freeze to save for later.
To make this recipe Baby Led Weaning friendly, I do not add chocolate chips or nuts. You may choose to reduce or eliminate the sugar for your baby as well.