Delicious Dairy-Free Pumpkin Pie Oatmeal Bake
You need to have this for breakfast tomorrow….
Pumpkin season is in FULL swing you guys and this Delicious Dairy-Free Pumpkin Pie Oatmeal Bake is officially my new favorite (I mean, maybe its tied with that Creamy and Delicious Apple Pie Oatmeal I just posted….) – but if you love pumpkin pie….. this is right up your alley!
It comes together so easily and is absolutely perfect for a crowd. I cannot wait to make this on Halloween, Thanksgiving and pretty much every weekend in between! It saves really well in the fridge too so I would also recommend making it on a weekend and then you have breakfast prepped for the week! (here is another really yummy baked oatmeal that is also dairy-free!)
Finally, on a little bit more a personal note, I just want to say a big Thank You for all the support from you guys over the past (almost) 9 months. I am just about 39 weeks pregnant and will be induced this weekend …. baby number 3 will be here soon!! Don’t worry, I will still be publishing new content, but most likely just twice a week for a little while until I am back on my feet. I have some fun recipes stock-piled for you guys that I cannot wait to share with you!! But if I slow down for a bit…. well I know you guys will understand! Can’t believe this pregnancy is almost over! Thanks again for the love and support – it is so, SO appreciated!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
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PinDescription
Perfect for a crowd, this pumpkin pie oatmeal bake tastes just like pumpkin pie but for breakfast!
Ingredients
- 4.5 cups oats
- 2 eggs, whisked
- 3/4 cup pure maple syrup
- 1 1/2 Teaspoons baking powder
- 1 Teaspoon salt
- 1/3 Teaspoon vanilla extract
- 1 1/4 cup unsweetened almond milk
- 1 15oz can pumpkin puree
- 1 1/2 cup chopped pecans
- 3 Tablespoons pumpkin spice
- Topping:
- Whipped coconut cream
- Additional pumpkin spice
Instructions
- Preheat oven to 350.
- Combine ingredients in large mixing bowl.
- Pour into prepared 9×13 baking pan
- Bake for 45 minutes.
- Serve with whipped coconut cream and additional pumpkin spice, as desired.
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I made this last night for breakfasts throughout the week, and while it TASTES great, it resembles a globby brick. 🙁 I followed your directions to a T — think it maybe got overcooked a bit? I can’t think of what else might have gone wrong!
Hi, Lauren! That is so weird! I have heard from several people on Instagram that they made it and it turned out great and I have tested it several times! Sorry that happened! Sometimes different ovens seem to be hotter than others (like my mom’s oven always cooks hotter than mine, for example). If you try it again I would just start checking it 10-15 minutes before it is supposed to be done and see if it has firmed up. Based off of what you are describing, I can’t think of what else would have gone wrong!? Let me know if you do or if you have any other questions about the recipe!
This looks great — my son will love it! Would it work to sub low-fat coconut milk for almond milk?
Hi Pooja – I haven’t personally tried making that substitution, but I can’t think of a reason it wouldn’t work!
This looks absolutely amazing and I can’t wait to try it! Do you have a substitution though for the eggs? I wanted to try and make a vegan version for my family’s thanksgiving.
Hey! I have had really good luck with Bob’s Red Mill Egg Replacer – I haven’t tried it in this recipe specifically so I can’t guarantee results, but if I were to make it egg-free, that is what I would use! 🙂