Description
Studded with pecans and laced with the perfect blend of cozy spices, this healthy pumpkin baked oatmeal recipe hits all the right notes! (Gluten free, vegan-friendly)
Ingredients
Scale
FOR THE DRY INGREDIENTS:
- 2 cups rolled oats (sometimes called old-fashioned oats). Use certified gluten-free as needed!
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon**
- 1/4 teaspoon nutmeg**
- 1/4 teaspoon cardamom**
- 3/4–1 cup pecans
FOR THE WET INGREDIENTS:
- 1 1/2 cups milk (dairy or non-dairy milk, as needed. I use unsweetened almond milk)
- 1 cup pumpkin puree (unsweetened)
- 1/4 cup pure maple syrup (plus more, for drizzling)
- 1 Tablespoon chia seeds + 3 Tbsp water (or 1 large egg, if not vegan)
- 1/2 teaspoon vanilla extract
TO SERVE:
- A drizzle of maple syrup
- Plain greek yogurt
- Toasted pecans or pumpkin seeds
- Almond milk (or your milk of choice)
- Your favorite toppings–peanut butter, banana slices, apples, and more!
Instructions
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 9×9 pan.
- In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).
- In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
- Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 2-quart casserole dish or baking pan. Sprinkle with additional pecans if you like.
- Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.
- Serve with a drizzle of milk and a little extra maple syrup, a splash of milk, or a dollop of greek yogurt, if you like!
- Cover leftover oatmeal with aluminum foil or plastic wrap or an airtight container and store in the refrigerator up to 3-4 days. To reheat, simply add a little extra milk and warm in the oven or microwave.
Notes
To make a chia “egg,” mix together 3 Tbsp water and 1 Tbsp chia seeds. Let it sit for 3-5 minutes and you’re ready to use it! This method also works with flax, if that’s easier. Use 1 Tbsp. ground flax and 3 Tbsp. water to make flax eggs instead.
**If you prefer, you can substitute 1 1/2 tsp. pumpkin pie spice instead of the cinnamon, nutmeg, and cardamom listed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
