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Healthy Pumpkin Baked Oatmeal Recipe

Healthy Pumpkin Baked Oatmeal Recipe
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★★★★★

4.8 from 8 reviews

This Healthy Pumpkin Baked Oatmeal is a delicious, nutritious breakfast option perfect for fall. Made with gluten-free oats, pumpkin puree, non-dairy milk, and natural sweeteners, it’s cozy, wholesome, and easy to prepare. Packed with warm spices and optional nuts and raisins, it’s a great way to start your day with comforting flavors and sustained energy.

Ingredients

Scale

Wet Ingredients

  • 1 cup non-dairy milk
  • 1 15-ounce package pumpkin puree
  • 3 tablespoons pure maple syrup or honey
  • 2 pastured eggs or 2 flax eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups rolled oats certified gluten-free
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon sea salt

Optional Add-ins

  • Chopped nuts (such as walnuts or pecans), amount to preference
  • Raisins, amount to preference

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs (or flax eggs), non-dairy milk, pumpkin puree, maple syrup (or honey), and vanilla extract until fully combined.
  3. Add Dry Ingredients: To the wet mixture, add the rolled oats, pumpkin pie spice, and sea salt. Stir until all ingredients are evenly incorporated. Optionally, fold in chopped nuts or raisins for added texture and flavor.
  4. Pour and Bake: Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30 to 35 minutes, until the top is set and lightly golden.
  5. Cool and Serve: Allow the baked oatmeal to cool for several minutes before serving. Enjoy warm with a splash of milk or your favorite yogurt if desired.

Notes

  • For a vegan version, use flax eggs instead of pastured eggs and maple syrup instead of honey.
  • Ensure to use certified gluten-free oats to keep the dish gluten-free.
  • Add nuts or raisins according to your preference or omit for a nut-free option.
  • Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
  • You can swap pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.

Nutrition

Keywords: pumpkin baked oatmeal, healthy breakfast, gluten-free oatmeal, pumpkin puree recipe, baked oats, vegan baked oatmeal option

Find it online: https://chefmilacook.com/healthy-pumpkin-baked-oatmeal-recipe/