Pumpkin Baked Oatmeal
If you’re not already making baked oatmeal, then you’re missing out. It’s a healthy breakfast choice that is perfect for meal prep, satisfying, and delicious. Baked oatmeal is rich in fiber to keep you full, promote better blood sugar control and support good gut health.
This version is full of cozy, pumpkin spice flavor so you can indulge in your pumpkin spice cravings without running to the baked goods. It’s also easy to make, as always. You simply mix up some ingredients in a bowl and let it bake in the oven. I recommend pairing it with a protein source—like greek yogurt and almond butter—for a truly balanced breakfast (or snack) that you can enjoy all week long.
Pumpkin Baked Oatmeal
Makes 12 squares
Ingredients
2 1/2 cups rolled oats (gluten-free certified if needed)
1 tbsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 ¾ cup plant-based milk (I used unsweetened almond)
2 large eggs
½ cup canned pumpkin puree
⅓ cup maple syrup
1 tbsp avocado oil
1 tsp vanilla extract
Optional: approx. ⅓ cup chopped pecans, walnuts or dark or semi-sweet chocolate chips for topping (dairy-free if needed).
Instructions
Preheat oven to 350 degrees Fahrenheit and grease an 8x8 inch baking pan.
Combine the dry ingredients in a large mixing bowl (oats, baking powder, pumpkin pie spice, cinnamon, salt).
Whisk together the wet ingredients in a medium-sized mixing bowl (milk, eggs, pumpkin puree, maple syrup, avocado oil, vanilla).
Add the wet ingredients to the dry ingredients and stir to combine. Then pour into baking dish.
Top oat mixture with chocolate chips or nuts if using.
Bake in the oven for approximately 45 minutes or until the baked oats spring back slightly when pressed gently.
Cut into 12 squares and serve with a source of protein (ex: Greek yogurt, eggs, almond or peanut butter) for a balanced meal.