Studded with pecans and laced with the perfect blend of warm spices, this cozy pumpkin baked oatmeal hits all the right notes! Whether you’re making a batch for a school morning, or a cozy weekend in, it’s sure to be a family favorite. (Gluten free, vegan-friendly)
FOR THE DRY INGREDIENTS:
- 2 cups rolled oats (sometimes called old-fashioned). Use certified gluten-free as needed!
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 3/4–1 cup pecans
FOR THE WET INGREDIENTS:
- 1 1/2 cups milk (I use unsweetened almond milk)
- 1 cup pumpkin
- 1/4 cup pure maple syrup (plus more, for drizzling)
- 1 Tbsp. chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
- 1/2 tsp vanilla
- Preheat the oven to 350 degrees F.
- 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 8×8 (or 2 quart) baking dish. 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 syrup if you like!
- Oatmeal will keep 3-5 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.
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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: oatmeal, baked oatmeal, pumpkin, pumpkin baked oatmeal, pumpkin oatmeal, baked pumpkin oatmeal