0 from 27 votes
Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)
A fall infusion in your breakfast oatmeal! This nourishing breakfast will keep you satiated for hours!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 9 Servings
Calories: 217 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 tsp pumpkin pie spice or ground cinnamon
- 1 15-ounce can pumpkin puree
- ⅔ cup full-fat canned coconut milk
- ⅓ cup pure maple syrup or sweetener of choice
- 2 eggs
Instructions
- Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.
- Add the oats, baking powder, cinnamon and sea salt to a mixing bowl.
- In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, and pure maple syrup until well combined.
- Pour the wet mixture into the bowl with the dry mixture and stir well.
- Transfer the pumpkin oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do about ¼ cup unsweetened shredded coconut) and bake for 35 to 45 minutes, or until the baked oatmeal is golden-brown around the edges and set up in the center.
- Allow the pumpkin baked oatmeal to cool for at least 10 minutes.
- Slice into squares and serve. Top with any of your favorite toppings - fresh fruit, yogurt, butter, honey, nut butter, etc are all great choices.
Cup of Yum
Nutrition Information
Serving
1of 9
Calories
217kcal
(11%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
9g
(14%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 1of 9 | |
| Calories | 217kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.