Pumpkin Baked Oatmeal Recipe
Our easy Pumpkin Baked Oatmeal is perfect for serving a crowd and tastes just like pumpkin pie, but for breakfast!
Ingredients
- 4 1/2 cups rolled oats see Notes for Steel Cut Oat method
- 2 1/4 cups unsweetened almond milk
- 1 15oz can of pumpkin puree
- 1 1/2 cups pecans chopped
- 3/4 cup pure maple syrup
- 2 eggs whisked
- 3 tablespoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- optional topping: whipped cream whipped coconut cream, or sprinkle of pumpkin pie spice.
Instructions
- Prep: Preheat oven to 350 degrees F.
- Combine: Place all ingredients in a large bowl and mix to fully combine.
- Bake: Lightly grease a 9x13 baking pan with non-stick cooking spray and pour in the oatmeal batter. Spread evenly in the bottom of the pan. Bake for 45 minutes.
- Serve: Cooly slightly and enjoy with whipped cream and additional pumpkin spice, as desired.
Notes
- Steel Cut Oat Method: use 1 1/4 cup steel cut oats, 2 cups unsweetened almond milk and bake at 350 degrees F for 55 minutes.
- Gluten-Free: use certified gluten-free oats.
- Milk: any variety of plant-based milk or regular milk works here!
- Storage: after the oatmeal bake has fully cooled, place in an airtight container and store in the fridge for up to 4 days.
- Meal prep: this recipe is great for meal prep! It takes about 15 minutes to prep, toss in the oven, let cool, and then store in the fridge to warm-up throughout the week! So nice to have on hand for those busy mornings!
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