Pumpkin Baked Oatmeal
User Reviews
4.9
Pumpkin Baked Oatmeal
Description
Pumpkin Baked Oatmeal combines gluten-free rolled oats with pumpkin purée, flax eggs, maple syrup, and warming spices including cinnamon and pumpkin pie spice. Avocado oil adds moisture while pecans provide crunch. The mixture is baked until the top is golden and edges caramelized, offering a balance of soft, moist, and slightly chewy textures. The option to add cranberries or coconut sugar on top introduces bursts of sweetness and tartness.
This baked oatmeal works well served warm, complemented by coconut whipped cream or warmed dairy-free milk, accented with a drizzle of maple syrup for additional sweetness. It makes a substantial breakfast or brunch choice, with leftovers that store well chilled or frozen and reheat without losing texture.
Flax eggs are prepared by mixing flaxseed meal and water, providing binding without eggs. The recipe accommodates dairy-free preferences through plant-based milk and optional toppings. Baking until springy in the center ensures it is set but not dry.
Leftovers keep for several days in the refrigerator or freeze up to a month. Reheating can be done in the oven or microwave to retain warmth and softness.
Ingredients
OATMEAL
- 2 batches flax egg
- 1/3 cup pumpkin unsweetened) // fresh roasted pumpkin purée or Libby's brand canned are our favorites, puree
- 1/4 cup maple syrup
- 2 Tbsp avocado if avoiding oil, sub applesauce or omit, or melted coconut oil
- 1/4 tsp salt sea salt
- 1 ½ tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
- 2 ½ cups gluten-free rolled oats
- 3/4 cup pecans or sub other nut or seed of choice, chopped
- 1/3 cup Cranberry or other fruit // optional, fresh or frozen
- 1-2 Tbsp coconut sugar (optional)
FOR SERVING (optional)
- Coconut whipped cream (or warmed dairy-free milk)
- maple syrup
Instructions
- Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
- Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
- Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a “swirl” effect (optional) and cranberries (optional).
- Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
- Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup.
- Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.
Notes
- Flax eggs are made by combining 1 tablespoon flaxseed meal with 2 1/2 tablespoons water; let sit 5 minutes before use.
- Leftovers keep refrigerated for 3-4 days or freeze up to 1 month and reheat in an oven or microwave.
- Nutrition info is estimated without optional ingredients like avocado oil and coconut sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325 | 16% |
| Carbohydrates | 36.1g | 12% |
| Protein | 6.8g | 14% |
| Fat | 18.3g | 28% |
| Saturated Fat | 1.8g | 9% |
| Sodium | 159mg | 7% |
| Fiber | 5.9g | 24% |
| Sugar | 9.3g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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