The best comfortable fall breakfast, thisPumpkin Baked Oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie zest and cinnamon. It’s vegetarian and low carb.
Pumpkin Baked oatmeal is one of the best easy breakfasts to either make as part of meal prep or to throw together to bake while I get myself and the family ready for the day. It seriously takes only takes only 10 minutes to throw together and then into the oven it goes.
As you know, baked oatmeal is a nutrient rich breakfast, super easy to make AND can be prepped in advance for a delicious weekend brunch or healthy breakfasts all week.
I let the pumpkin flavors do the talkin’ in this recipe, however if you need to add a few flavors, I think chocolate chips or potentially dried cranberries would be extraordinary options! You’ll need to inform me as to whether you attempt one of these varieties.
Pumpkin Baked Oatmeal Ingredients:
- rolled oats
- spices – pumpkin pie spice, cinnamon and salt.
- unsweetened almond milk – you can swap in any milk here!
- canned pumpkin – make sure the ingredient list is just pureed pumpkin. Don’t accidentally buy pumpkin pie filling because it has added sugar.
- pure maple syrup – this is used to sweeten the oatmeal bake and for drizzling on top, if you’d like.
- pecans or walnuts – the perfect way to add some healthy fats and a little crunch.
Pumpkin Baked Oatmeal Preparation:
Get ready heated oats as the recipe recommends. When prepared, let the cereal cool, cover the baking dish and spot in the refrigerator. You can do this 1-2 days ahead of time.
At the point when prepared to serve, take oats dish from cooler, cover with foil and warm in a 350°F stove for around 20 minutes. For individual parts, set toaster to 350°F and heat for 5-10 minutes or warm in the microwave for 1 moment.
To reheat: To Pumpkin Baked Oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Why you’ll love Pumpkin Baked Oatmeal:
Simple to make: One bowl. Minutes to blend and into the broiler it goes. It can heat while you prepare toward the beginning of the day or make it quite a bit early.
Fulfilling and filling:Stacked with fiber from oats, protein from eggs and your number one milk, this cereal truly stays with you until lunch!
It is a magnificent piece of feast prep:This pumpkin heated cereal is great in the refrigerator for as long as 4 days and can be partaken in a cut at a time. Warm in the microwave or air fryer. Or on the other hand pop the entire plate of heated oats into the broiler canvassed in foil to heat up.
An incredible method for adding pumpkin to breakfast. Orange pumpkin is loaded with lots of supplements and is the flavor of fall! Adding some to prepared oats makes a solid breakfast far better in every one of the ways.
Very delightful: Warm fall flavors, delightful pumpkin, normally improved with honey or maple syrup. Add a portion of your pumpkin-accommodating fixings to bring the flavor next level.
It’s perfect for taking care of a group. This prepared oats recipe serves nine!
Normally gluten free: Simply make certain to utilize guaranteed gluten free oats!
Versatile:This can undoubtedly be without egg, sans dairy, vegetarian or with anything you have available (see recommended transformations underneath).
Best Pumpkin Baked Oatmeal Suggestions:
- Make this recipe dairy-free by using your favorite plant-based milk. I like unsweetened almond milk.
- This baked oatmeal can easily be gluten free when you use certified gluten free rolled oats.
- Add some toppings or mix-ins! Chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries would all be a fantastic toppings to this Pumpkin Baked Oatmeal.
Related Recipes you might like:
Pumpkin Baked Oatmeal
Preheat oven to 375°F.Spray an 8-inch square baking dish with cooking spray.In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
Carefully pour oatmeal mixture into the prepared baking dish.Scatter the remaining pecans/walnuts across the top.
Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- Amount Per Serving
- Calories 325
- % Daily Value *
- Total Fat 18.31g29%
- Saturated Fat 1.8g9%
- Sodium 159mg7%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 5.88g24%
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.