Pumpkin Baked Oatmeal
User Reviews
4.3
Pumpkin Baked Oatmeal
Description
This pumpkin baked oatmeal combines rolled oats with baking powder, pumpkin pie spice, cinnamon, and salt, then incorporates almond milk, canned pumpkin, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Chopped pecans are folded into the mixture and scattered on top before baking. The oats absorb the moist pumpkin and milk during baking at 375°F, creating a set but tender texture, with a golden brown surface. The spice mixture offers warm and seasonal flavors.
Once baked, the oatmeal can be served as a satisfying breakfast dish, with optional additional maple syrup topping for sweetness. The texture balances chewiness from the oats and softness from the pumpkin mixture, enhanced by the crunch of pecans. This preparation suits meal-prepping since it stores well in the refrigerator for several days and freezes for months. Reheating can be done for the whole dish or individual portions, either in the oven or microwave.
The recipe notes suggest alternative ingredients: other liquid sweeteners can replace maple syrup, various milks can substitute almond milk, and other purees like sweet potato or butternut squash can swap for pumpkin. Flaxseed may be swapped with chia seeds, or an egg can be used instead for binding purposes. Nuts can be varied, or omitted for nut-free needs.
Ingredients
- 2 cups rolled oats old fashioned
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- 1 ½ cups almond milk unsweetened
- 1 cup pumpkin canned
- ¼ cup pure maple syrup plus more for serving
- 1 Tablespoon Flaxseed ground
- 1 Tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup pecans chopped and divided, or walnuts
- cooking spray
Instructions
- Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
- Carefully pour oatmeal mixture into the prepared baking dish. Scatter the remaining pecans/walnuts across the top.
- Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Notes
- Use rolled oats for best texture; do not substitute quick or steel-cut oats.
- Any milk can be used instead of almond milk, like cow's milk or soy milk.
- Maple syrup can be replaced with honey, agave, or monk fruit syrup if desired.
- Coconut oil may be substituted with avocado or olive oil, or omitted.
- Ground flaxseed can be swapped for chia seeds or replaced by 1 egg if not vegan.
- Pumpkin puree can be replaced with sweet potato or butternut squash puree.
- Optional nuts can be substituted or omitted for allergies or preferences.
- Store leftovers in an airtight container refrigerated for up to 5 days or frozen up to 3 months.
- Reheat whole baked oatmeal covered in a 350°F oven for about 20 minutes or individual portions in oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 288kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 322mg | 13% |
| Potassium | 48mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
