Baked Pumpkin Oatmeal (Gluten-Free, Vegan-Friendly)
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)
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Servings: 6 servings
Calories: 279kcal
Ingredients
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 & Prep. To start, preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 9x9 pan.
- Combine Dry Ingredients. 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).
- Combine Wet Ingredients. 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 or flax 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.
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Nutrition
Serving: 1/6 recipe | Calories: 279kcal | Carbohydrates: 37.1g | Protein: 6.2g | Fat: 10.5g | Saturated Fat: 1.2g | Sodium: 148.4mg | Fiber: 6.6g | Sugar: 9.8g
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/baked-pumpkin-oatmeal/