Pumpkin Baked Oatmeal
This one-pan pumpkin baked oatmeal with pumpkin spice and maple syrup is the perfect fall breakfast. It's quick and easy to prepare, wonderfully cozy and warming, meal prep friendly, and 100% dairy-free, egg-free, oil-free, refined sugar-free, and gluten-free!
Servings 8
Ingredients
Dry ingredients
- 2 cups (180 g) quick oats (gluten-free if needed)
- 2 Tbsp ground chia seeds or flax seeds
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
Wet ingredients
- 1 cup (240 g) pumpkin purée
- 3 Tbsp (50 g) nut/seed butter of choice (see notes)
- 3 Tbsp (60 g) maple syrup or any other liquid sweetener
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (360 ml) dairy-free milk of choice
- Whole pecans to decorate
Instructions
- You can watch the video in the post for visual instructions.Preheat the oven to 375 °F (190 °C).
- Add all dry ingredients to a baking dish and stir with a spoon.
- Add the wet ingredients and stir to combine.
- Transfer the dish to the oven and bake for 35 minutes, or until the edges are golden, and the center has set.
- Finally, allow the pumpkin oatmeal bake to cool and optionally frost it with cashew cream, and decorate with whole pecans. Enjoy!
Notes
- Nut/seed butter: Any will work. i.e., almond butter, cashew butter, peanut butter, etc. For a nut-free version, use sunflower seed butter.
- Store: Allow the baked oatmeal to cool and then store it covered in the refrigerator for 4 days.
Nutrition Facts
Pumpkin Baked Oatmeal
Amount per Serving
Calories
166
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Sodium
138
mg
6
%
Potassium
258
mg
7
%
Carbohydrates
25
g
8
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
4769
IU
95
%
Vitamin C
1
mg
1
%
Calcium
142
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.