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+ servings
overhead shot of one slice of pumpkin baked oatmeal covered with cream in a blue bowl next to baking tin

Pumpkin Pie Baked Oatmeal

This easy, 1-bowl, make-ahead breakfast is hearty, healthy and refined sugar free. It can easily be made vegan and is naturally gluten free!
5 from 7 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 - 16 servings
Calories 127 kcal

Ingredients
  

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.
  • Add almond milk, pumpkin pie spice, vanilla, salt and baking powder. Whisk until smooth.
  • Using a silicone spatula, fold in oats until combined.
  • 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

  • This recipe will keep for up to a week in the refrigerator or up to three months in the freezer
  • Serve warm with cream or milk, or top with whipped cream and cinnamon sugar for dessert
  • To make this vegan, substitute 2 flax eggs for the eggs. Mix 2 tablespoon Flax Meal with 6 tablespoon water and let sit to thicken for 5 minutes before using.
  • Feel free to add dried cranberries and toasted pecans for more texture
  • Sweet potato or butternut squash purée can be substituted for pumpkin.
  • 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.

Nutrition

Calories: 127kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 36mgSodium: 372mgPotassium: 212mgFiber: 4gSugar: 2gVitamin A: 8526IUVitamin C: 2mgCalcium: 108mgIron: 2mg
Keyword Cheap, Comforting, Easy, Fast, Healthy, Vegan
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