- 15 minutes
- 45 minutes
- Preheat oven to 350°F. Add oats to a greased 13x9-inch glass baking dish. In a medium bowl, whisk together egg, vanilla, maple syrup and milk until smooth. Fold in pumpkin puree.
- In a large bowl, whisk dry ingredients: pumpkin pie spice, baking powder, salt and brown sugar. Pour wet mixture into dry and stir until well, until incorporated.
- Evenly coat oats with combined mixture. Bake for 30-45 minutes, or until liquid is set and edges are lightly browned.
- Serve warm, drizzled with maple syrup. Cut into individual servings and store in airtight containers for up to 5 days; leftovers can be reheated in a toaster oven or microwave for a quick breakfast.