Ingredients 1x2x3x

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 3/4 cups milk (dairy or unsweetened almond/oat milk)
• 1/3 cup pure maple syrup (or honey)
• 2 tablespoons melted butter or coconut oil, slightly cooled
• 2 teaspoons pure vanilla extract

Method

1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
2. Whisk the dry ingredients in a large bowl: rolled oats, quick oats, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
3. Combine the wet ingredients in a separate bowl: pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla.
4. Pour the wet mixture into the dry mixture and stir until the oats are evenly coated and no dry pockets remain.
5. Fold in any mix-ins like nuts, chocolate chips, or dried fruit, if using.
6. Transfer the batter to the prepared baking dish and spread it into an even layer.
7. Sprinkle pepitas or a light dusting of cinnamon sugar over the top for texture and color, if desired.
8. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
9. Cool in the pan for 10 minutes to help it set before slicing.
10. Serve warm as squares or scoops, with your favorite toppings.

Notes

• Make it dairy-free: Use almond, oat, or soy milk and swap butter for coconut oil.
• Make it gluten-free: Choose certified gluten-free oats and check mix-ins for cross-contamination.
• Not too sweet: Start with 1/4 cup maple syrup if using sweet mix-ins like chocolate chips; add more at the table if needed.
• Crunch factor: Stir nuts into the batter and sprinkle some on top so you get crunch throughout.
• Apple twist: Replace 1/2 cup of the milk with unsweetened applesauce for extra moisture and subtle sweetness.
• Protein boost: Stir in 2 tablespoons of ground flaxseed or chia seeds, or replace 1/2 cup milk with vanilla Greek yogurt.
• Avoid sogginess: Don’t use instant oats alone; the combo of rolled + quick gives structure without drying out.
• Don’t overbake: Pull it when the center just sets. Overbaking makes it crumbly and dry.
• Pumpkin purity: Use 100% pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
• Fridge: Cool completely, then cover the pan or transfer slices to an airtight container. Refrigerate up to 5 days.
• Reheating: Warm slices in the microwave for 30–60 seconds or in a 325°F oven for 10 minutes. Add a splash of milk if reheating from chilled for extra moisture.
• Freezing: Wrap individual portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat as above.

Nutrition