Pumpkin Mushroom Oat Bake

Baked oatmeal is a cozy American breakfast classic, especially welcome when cooler weather arrives. This pumpkin mushroom oat bake folds sautéed mushrooms into spiced pumpkin oats for a hearty, make-ahead morning dish.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 265 cal
• 9g protein
• 36g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup pumpkin puree
• 8 oz cremini or shiitake mushrooms
• 1 3/4 cups unsweetened almond milk
• 2 large eggs
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 3/4 tsp kosher salt
• 6 fresh sage leaves
• 3 tbsp pepitas

Instructions

1. 1Preheat the oven to 375°F. Lightly oil an 8-inch square baking dish.
2. 2Wipe mushrooms clean and chop them into small pieces so they nestle into the oats. Finely chop the sage.
3. 3Heat olive oil in a 10-inch skillet over medium heat. Add the mushrooms and salt; cook 5 to 6 minutes, stirring occasionally, until they shrink, turn golden, and smell deeply earthy. Stir in half the sage for the last 30 seconds.
4. 4In a large bowl whisk the pumpkin puree, almond milk, eggs, maple syrup, remaining olive oil, cinnamon, ginger, nutmeg, baking powder, and remaining salt until smooth.
5. 5Stir the rolled oats into the wet mixture until fully coated. Fold in the sautéed mushrooms and remaining sage.
6. 6Pour the batter into the prepared dish and smooth the top. Sprinkle pepitas evenly over the surface for crunch.
7. 7Bake 32 to 36 minutes until the center is set, the edges pull slightly from the pan, and the top is lightly golden with toasted pepitas.
8. 8Cool 8 to 10 minutes so the bake firms up for clean slices. Cut into 6 portions and serve warm; leftovers reheat well for grab-and-go mornings.