BAKED PUMPKIN OATMEAL | easy + healthy recipe

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This pumpkin baked oatmeal is the most delicious autumn breakfast. Made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s simple, nutritious, and gluten-free.

I’m a huge pumpkin fan and I’m also a huge oatmeal fan! So I just love it when it’s pumpkin season because I get to bring two of my favorites together and make this cozy and delicious, pumpkin baked oatmeal.

Baked oatmeal is such an easy breakfast to make and is also perfect for meal prep. When it’s not pumpkin season, you’ll find me making my baked banana oatmeal (it’s delish, btw!). I love the versatility of this breakfast and my family does too!

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INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
8×8 Baking Dish:
Spouted Glass Cup:
Glass Storage Container:

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BAKED PUMPKIN OATMEAL RECIPE
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1.5 cups unsweetened almond milk
2 egg whites (1/4 cup)
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup raisins
1/4 cup chopped pecans

INSTRUCTIONS
Preheat oven to 375ºF.

Spray an 8×8 baking dish with cooking spray.

In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.

In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins, and pecans. Stir to combine.

Add oat mixture to the wet ingredients and stir until well combined.

Carefully transfer into the prepared baking dish.

Bake for 30 minutes or until golden brown and set through. Carefully slice into six pieces, serve, and enjoy.

NOTES
If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.

NUTRITION
Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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Comments

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31 COMMENTS

  1. I am going to make a batch for myself and a batch for the dogs. I just need to substitute out some of the things that are toxic for dogs. I will flavor it with puree pumpkin powder because I don't want to poison the dogs with nutmeg and sub in peanuts. Use honey instead of Maple syrup. I took in 3 abused rescue dogs. I show them as much human kindness as possible.

  2. Unfortunately mine didn't turn out. It was mushy and sticky on the inside . It looked great on the top, golden brown . I cooked it ten minutes longer and it didn't make much different. I followed the recipe but I used a aluminum pan. Would that have made any difference if I used a stone or ceramic pan. I was very disappointed any suggestions?

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