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Baked Pumpkin Oatmeal - Studded with pecans and laced with the perfect blend of warm spices, this gluten free vegan breakfast is a fall favorite!

Baked Pumpkin Oatmeal (Gluten-Free, Vegan-Friendly)


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4.9 from 16 reviews

  • Author: One Lovely Life
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

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**
  • 3/41 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

  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 9×9 pan. 
  2. 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).
  3. In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
  4. 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.
  5. 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.
  6. 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!
  7. 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