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
- 4½ cups rolled oats see Notes for Steel Cut Oat method
- 2¼ cups unsweetened almond milk
- 15 ounces pumpkin puree
- 1½ cups pecans chopped
- ¾ cup pure maple syrup
- 2 eggs whisked
- 3 tablespoons pumpkin pie spice more for serving
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Optional Topping:
- whipped cream sub whipped coconut cream
Instructions
- Prep: Preheat oven to 350℉.
- Combine: In a large bowl, add 4½ cups rolled oats, 2¼ cups unsweetened almond milk, 15 ounces pumpkin puree, 1½ cups pecans, ¾ cup pure maple syrup, 2 eggs, 3 tablespoons pumpkin pie spice, 1½ teaspoons baking powder, 1 teaspoon kosher salt, and 1 teaspoon vanilla extract 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°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!
Nutrition
Calories: 292kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 324mg | Potassium: 301mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5565IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg
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