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–+ servings
Pumpkin baked oatmeal in a glass baking dish topped with chopped nuts

Pumpkin Baked Oatmeal

A warm, hearty baked oatmeal made with pumpkin puree, rolled oats, maple syrup, and cozy spices. It is easy to prep, great for meal prep, and delicious served warm with extra maple syrup.
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Prep Time 10 minutes
Cook Time 35 minutes
rest time 10 minutes
Total Time 55 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 216
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Dry ingredients
  • 2 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • Wet ingredients
  • 1 1/2 cups unsweetened almond milk
  • 1 cup canned pumpkin
  • 1/4 cup pure maple syrup plus more for serving
  • 1 tablespoon ground flaxseed
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla
  • For topping and baking
  • 1/2 cup pecans or walnuts chopped and divided
  • Cooking spray

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rubber spatula or spoon
  • 8-inch square baking dish
  • Oven

Method
 

  1. Preheat the oven to 375°F and lightly coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, stir together the old fashioned rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt.
  3. Add the unsweetened almond milk, canned pumpkin, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla. Mix well until combined.
  4. Stir in part of the chopped pecans or walnuts, reserving the rest for the top.
  5. Transfer the mixture to the prepared baking dish and spread it evenly.
  6. Sprinkle the remaining chopped nuts over the top.
  7. Bake for 30 to 35 minutes, until the center is set and the top is lightly golden.
  8. Rest for 5 to 10 minutes before serving. Drizzle with more maple syrup if desired.

Nutrition

Calories: 216kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2.5gSodium: 255mgPotassium: 223mgFiber: 4gSugar: 7gVitamin A: 5290IUVitamin C: 2mgCalcium: 109mgIron: 2mg

Video

Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Rolled oats give the best texture for this recipe.
  • Pecans or walnuts both work well.
  • Add a splash of milk when reheating for a softer texture.
  • This baked oatmeal is excellent for make-ahead breakfasts.

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