Pumpkin Baked oatmeal is a lightly sweet hearty and healthy breakfast with plenty of soluble fiber from oats and Vitamins from the pumpkin. Perfect for a healthy fall brunch!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword easy fall breakfast, pumpkin baked oatmeal
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Calories 266kcal
Author Robin Gagnon
Equipment
medium and large mixing bowl
2 quart casserole dish
Ingredients
2cupsold fashioned rolled oats(certified gluten free if necessary)
1egg(Substitute 1 tablespoon chia seeds + 3 tablespoons water for vegan version)
½teaspoonvanilla extract
nonstick cooking/baking spray
Instructions
Preheat oven to 350 degrees. Coat the inside of a 2 quart baking dish with cooking spray and set aside.
In a large bowl mix together oats, baking powder, salt, pumpkin pie spice and nuts.
In a medium bowl, add milk, pureed pumpkin, maple syrup, egg (or chia) and vanilla. Whisk together to combine.
Pour wet ingredients into dry ingredients and stir to combine. If adding dried cranberries or other mix-ins, fold them in now.
Pour mixture into prepared baking dish and place in preheated oven. Bake for 28-30 minutes or liquid is absorbed and center is set.
Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
Oatmeal may be stored in the refrigerator for up to 4-5 days.
Notes
*I used unsweetened almond milk.Pumpkin Pie filling can be used in place of regular puree. It is already seasoned with spices though, so you will need to reduce the pumpkin spice you use by about half.Additions:Try adding semi-sweet or white chocolate chips or dried cranberries in the oatmeal before baking the make this recipe an extra special treat.