Description
A warm and comforting pumpkin baked oatmeal, perfect for breakfast.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup pecans or walnuts, chopped and divided
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir to combine.
- Add almond milk, pumpkin, maple syrup, flaxseed, coconut oil, and vanilla. Stir well to combine. Gently fold in ¼ cup of the chopped pecans or walnuts.
- Pour the oatmeal mixture into the prepared baking dish. Scatter the remaining pecans/walnuts across the top.
- Bake for 30–35 minutes, until the top is golden and the center is set.
- Remove from oven and let cool for a few minutes. Portion and serve. Drizzle with extra maple syrup if desired.
Notes
- Rolled oats work best. Quick oats or steel-cut oats are not recommended.
- Chia seeds or 1 egg can replace the flaxseed if not vegan.
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 288 kcal
- Sugar: 6 g
- Sodium: 322 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Pumpkin Baked Oatmeal, healthy breakfast, vegan oatmeal