Baked Pumpkin Oatmeal
User Reviews
5
Baked Pumpkin Oatmeal
Description
The Baked Pumpkin Oatmeal recipe features canned pumpkin as the main flavoring, combined with rolled oats and spiced with pumpkin pie spice. Eggs and baking powder give structure and a cake-like texture after baking in an ovenproof dish. Maple syrup sweetens the mixture, complemented by coconut oil for moisture and richness. After baking at 375ºF until edges are golden, the oatmeal firms up and can be served hot or cooled into squares. This texture balance makes it versatile for a cozy morning meal or a snack on the go.
The flavor is gently spiced without overpowering the natural sweetness of pumpkin and maple. The oats provide chewiness and body, contrasting with the soft, moist baked custard-like base. The inclusion of vanilla extract adds depth to the aroma and taste.
Oatmeal baked in a square pan allows for easy portioning and serving. It can be topped with fresh fruit, nuts, or dairy-free yogurt, accommodating varied preferences. Cooling before slicing helps the squares hold their shape well, making them suitable for prepping ahead or packing for lunches.
For vegan adaptation, replacing eggs with flax eggs plus baking soda supports rising and texture. Choosing different oils like avocado or olive oil can slightly alter flavor. Following the recipe ensures the desired tender crumb and balance of moisture.
Ingredients
- 2 egg room temperature, large
- 3 tablespoons coconut oil melted and cooled
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 cup pumpkin from 15 ounce can, canned
- 1 ½ cups non-dairy milk I used unsweetened soy, of choice
- 2 ½ cups rolled oats old-fashioned
- 2 teaspoons pumpkin pie spice or a little more if you like it extra spicy
- 1 teaspoon baking powder
- ¼ teaspoon salt fine sea salt
Instructions
- Preheat oven to 375ºF and grease or line 8x8 baking dish or similar size; set aside.
- Mix wet ingredients: In a large bowl whisk together eggs, maple syrup, oil, pumpkin, vanilla extract and milk.
- Add dry ingredients: Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined.
- Bake: Pour batter into prepared baking dish and bake for 35-45 minutes, until edges are golden.
- Cool & Serve: Allow oatmeal to cool for at least 20 minutes if serving as squares. You can also serve immediately in bowls with your favorite toppings.
Notes
- You can substitute avocado or light olive oil for the coconut oil if preferred.
- To make this recipe vegan, replace eggs with two flaxseed eggs and include 1/2 teaspoon baking soda for better rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1/9 | |
| Calories | 209kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 48mg | 16% |
| Sodium | 146mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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