Pumpkin Pie Baked Oatmeal
This easy, 1-bowl, make-ahead breakfast is hearty, healthy and refined sugar free. It can also easily be made vegan and is naturally gluten free!
Ingredients
- 2 C Pumpkin Purée not pumpkin pie mix
- ½ C Monkfruit Sweetener
- 2 Eggs or sub flax eggs for vegan
- 3 teaspoon Pumpkin Pie Spice
- 1 teaspoon Kosher Salt
- ¾ teaspoon Baking Powder
- 1 teaspoon Vanilla
- 1 ½ C Unsweetened Almond Milk or milk of choice
- 2 ½ C Old Fashioned Oats
Instructions
- Preheat oven to 375F. Spray pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together pumpkin, sweetener and eggs. Whisk until smooth.2 C Pumpkin Purée, ½ C Monkfruit Sweetener, 2 Eggs
- Add almond milk, pumpkin pie spice, vanilla, salt and baking powder. Whisk until smooth.3 teaspoon Pumpkin Pie Spice, 1 teaspoon Kosher Salt, ¾ teaspoon Baking Powder, 1 teaspoon Vanilla, 1 ½ C Unsweetened Almond Milk
- Using a silicone spatula, fold in oats until combined.2 ½ C Old Fashioned Oats
- Bake at 375F for about 45 minutes, until oats are set and a toothpick comes out mostly clean. Eat warm from the oven with a drizzle of heavy cream, coconut cream or your milk of choice!
Notes
We've been eating this in 1/16 slices and have been perfectly satisfied, but the nutritional information is for 1/9 slices in case you're hungry.
Optional Variations & Dietary Adaptations
- Gluten-Free - Use certified gluten-free oats to make this pumpkin breakfast recipe celiac-friendly.
- Vegan - Substitute two flax eggs by mixing 2 tablespoons of flaxseed or flaxmeal with 6 tablespoons of water. Mix, wait five minutes to thicken, and use in place of eggs. Easy!
- Nut-Free - Use any nut-free milk of your choice—soy, oat, pea, or dairy milk will all work just as well.
- Mix-Ins - Amp up the textural interest with up to ½ cup of roasted pepitas, toasted nuts, dried cranberries, mini chocolate chips, or any other mix-ins that tickle your fancy.
- Different Pans - Don't have an 8 x 8? Don't fret! A 9" round cake pan has almost the same dimensions. And if you go up an inch, that'll work too. Just reduce the baking time by about 5 minutes.
- Refrigerator: Store baked oatmeal in a lidded container in the fridge for up to 1 week. Reheat individual slices in the microwave for 30–60 seconds, or warm the whole pan in a low 250ºF oven (covered) until heated through.
- Freezer: Freeze portions (or the whole batch) in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat before serving.
- Prep ahead: Want to save time in the morning? Mix the ingredients the night before, cover, and refrigerate unbaked. In the morning, just pop it in the oven and bake as directed for a hot breakfast with zero fuss!
Nutrition
Calories: 127kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 36mgSodium: 372mgPotassium: 212mgFiber: 4gSugar: 2gVitamin A: 8526IUVitamin C: 2mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!