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–+ servings
Pumpkin Baked Oatmeal

Cozy Pumpkin Baked Oatmeal for Nourishing Mornings

A nourishing and comforting Pumpkin Baked Oatmeal recipe that combines wholesome rolled oats with pumpkin and maple syrup for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups rolled oats swap with gluten-free oats if needed
  • 1 cup canned pumpkin puree use pure pumpkin, not pie filling
  • 1 cup almond milk can substitute with any milk you prefer
  • 1/3 cup maple syrup honey is a great alternative
  • 1 tablespoon pumpkin pie spice a mix of cinnamon and nutmeg can be used instead

Equipment

  • 8x8 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
  2. In a large bowl, mix the rolled oats and pumpkin pie spice until evenly combined.
  3. In another bowl, whisk together the pumpkin puree, almond milk, and maple syrup until smooth.
  4. Gradually add the wet mixture to the dry ingredients, folding gently until just combined.
  5. Pour the mixture into the greased baking dish, spreading it evenly.
  6. Bake for 30 minutes until the edges are golden brown and the center is set.
  7. Allow to cool for 5 minutes before cutting into squares.
  8. Serve warm, optionally topped with almond milk, fresh fruits, or nuts.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave for a quick breakfast.

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