Baked Pumpkin Oatmeal

Pumpkin Baked Oatmeal

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.

Prep Time10 mins

Cook Time35 mins

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: baked oatmeal, healthy baked oatmeal, meal prep breakfast, pumpkin, rolled oats

 

Servings: 9 servings

Author: Taesha Butler

Ingredients

• olive oil or avocado oil for greasing
• 2 cups rolled oats use certified gluten free if needed
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pumpkin puree not pumpkin pie filling
• 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed
• 2 large eggs can sub flax eggs to make egg-free
• 2 teaspoons vanilla
• 1/3 cup maple syrup or honey
• chocolate chips, nuts, raisins or topping of choice. optional

Instructions

• Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
• In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
• Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
• Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
• Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

https://thenaturalnurturer.com/pumpkin-baked-oatmeal/