Preheat the oven to 350°F. Grease an 8x8 square baking pan with vegetable oil and a paper towel.
Add all ingredients to a large bowl. Stir together until evenly mixed.
Let sit 10 minutes so that oats can absorb liquid.
Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until edges are golden brown and a toothpick comes out clean when poked through the center.
Let cool then slice into serving portions. Loosen the edges and underneath with a silicone spatula. Serve and enjoy!
Recipe Notes:
Leftover pumpkin spiced oats can be stored in an airtight container in the fridge for up to 4-5 days. These baked oats also freeze well! Simply store in a freezer bag, removing all the excess air and sealing tightly. These will keep frozen for up to 6 months.
Leftovers can be popped in the microwave for 20-30 seconds to heat up and serve.
After mixing all the ingredients, let the oats sit for 10 minutes. This will help the oats to absorb the liquid and become soft.
Avoid quick oats or steel cut oats. The texture just won’t be the same.
Make your own homemade pumpkin pie spice mix using 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice.
Lightly grease the baking dish with nonstick cooking spray or a bit of vegetable oil on a paper towel. This will help prevent the oats from sticking too much to the dish.
TOPPING IDEAS: Serve with a dollop of whipped cream, plain greek yogurt, or whipped coconut cream. Drizzle real maple syrup overtop, add your favorite jam, fresh butter, melted chocolate, or sprinkle with chopped nuts for added crunch.