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!
Perfect for a crowd, this pumpkin pie oatmeal bake tastes just like pumpkin pie but for breakfast!
- 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
- Whipped coconut cream
- Additional pumpkin spice
- 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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