Pumpkin Baked Oatmeal
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Pumpkin Baked Oatmeal
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Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!
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Ingredients
- ½ cup pecan halves walnuts are delicious too!
- 1 pumpkin puree 15-ounce can
- ⅓ cup pure maple syrup
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon allspice
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 1/2 cups milk unsweetened almond milk, or milk of choice, nonfat
- 2 1/2 cups rolled oats old fashioned
- ¼ cup dried cranberry or 1/4 cup dark chocolate chips-or go wild and add both!, or golden raisins
- Optional for serving: nonfat Greek yogurt, peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
- Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.
Notes
- Store leftovers in the refrigerator for up to 1 week. Rewarm gently in the microwave with a splash of milk to keep it from drying out, then add any extra toppings. You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months. I also have a habit of eating squares of this pumpkin baked oatmeal cold out of the refrigerator (but warm is probably optimal!).
Nutrition Information
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Serving
1(of 9)
Calories
205kcal
(10%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
42mg
(14%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 1(9x9) pan
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1(of 9) | |
| Calories | 205kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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