Pumpkin Baked Oatmeal Recipe
Serve up this pumpkin baked oatmeal recipe for a healthy breakfast this pumpkin season. A one-bowl breakfast recipe that is gluten free and vegan friendly. Made with wholesome ingredients like hearty oats, pumpkin pie spice, maple syrup, almond milk and more all mixed up and baked to perfection. Enjoy this pumpkin pie oatmeal all season long!
- Prep Time: 5 minutes
- Cook Time: 35 minuets
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/3 cup pumpkin puree
- 1 1/2 cups milk (I used half almond milk and half coconut milk)
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups gluten free oats
- 1 tablespoon ground flax
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Optional 1/4 cup chopped walnuts or pecans
- Optional 1/4 cup coconut sugar or brown sugar
Instructions
- Mix the wet ingredients together in a large bowl.
- Add the dry ingredients together and mix well.
- Pour the batter into a greased 8×8 inch 2 quart pan.
- Top with optional nuts and brown sugar.
- Bake at 350 degrees for 30-35 minutes or until the top is golden brown.
My favorite way to serve this oatmeal is with a drizzle of maple syrup on top.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 257
- Sugar: 7g
- Fat: 7g
- Carbohydrates: 43g
- Fiber: 6
- Protein: 5.5g
Find it online: https://thecoconutmama.com/pumpkin-baked-oatmeal/