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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


  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings. 1x

Description

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!


Scale

Ingredients

  • !For the dry ingredients:
  • 2 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 3/41 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

Instructions

  1. Preheat the oven to 350 degrees F.
  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 8×8 (or 2 quart) baking dish. 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 syrup if you like!
  7. Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.

  • Category: Breakfast
  • Method: Baking, Oven

Keywords: oatmeal, baked oatmeal, pumpkin, pumpkin baked oatmeal, pumpkin oatmeal