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!
MORE DELICIOUS OATMEAL RECIPES: How To Make THE BEST Oatmeal: https://youtu.be/ws1YdzsAKOw How To Make Steel Cut Oats: https://youtu.be/FfzvKqzMH_A Baked Banana Oatmeal: https://www.youtube.com/watch?v=2KyyZusgdss&t=18s 3-Ingredient Banana Oatmeal Cookies: https://youtu.be/3rQ-LrmzG3w Banana Oatmeal Pancakes: https://youtu.be/y8kvazx1C6I Oatmeal Banana Muffin Cups: https://youtu.be/X4qJZsgae2M
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.