Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a feel-good breakfast that's easy to throw together in advance. Made with pure pumpkin puree, warm pumpkin pie spice, chewy rolled oats and crunchy chopped pecans, no one can say no to this sweet breakfast casserole. Gluten-free, dairy-free and refined sugar-free with grain-free, vegan, paleo, low-carb & keto options.
Ingredients
- 2 large eggs or 2 flax eggs for vegan – combine 2 tbsp ground flax seed + 5 tbsp water. Let sit for 5 minutes or until mixture gets thick and gel-like.
- 3/4 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup sugar free maple syrup or preferred sticky liquid sweetener such as date syrup, yacon syrup, sugar-free maple syrup, pure liquid monk fruit or honey if not vegan
- ¼ cup melted coconut oil may also sub with vegan butter or melted ghee if not dairy-free
- 2 tsp. pure vanilla extract
- 1 1/2 cups unsweetened almond milk or any non-dairy milk of choice
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup plant-based unflavored or vanilla protein powder , optional for added protein. We like Sprout Living Epic Protein or Sprout Living Pea Protein
- 3 1/4 cups gluten-free old fashioned rolled oats , for grain-free/low carb – combine 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds & 2 tbsp almond flour instead or using oats or follow my recipe for paleo-friendly oatmeal
- 1/2 cup pecans roughly chopped + 1 1/2 tablespoons more for topping (some chopped and some not chopped)
- 1/2 tablespoon no sugar added raisins or dried cranberries optional, for the topping
Instructions
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Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
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In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla and mix until combined. Add milk, baking powder, pumpkin spice, optional plant-based protein powder (if using) and salt and mix again.
Stir in the oats, followed by the chopped nuts.
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Spread batter evenly into baking dish, greased muffin tin or silicone muffin liners (for baked oatmeal cups). Top with additional pecans, plus raisins if desired.
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Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes. (18-25 minutes for baked oatmeal cups).
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Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, with a splash of milk and an extra sprinkle of pumpkin spice and more chopped pecans, if desired.
Recipe Notes
- To Store: Wrap cooled casserole tightly in plastic wrap or transfer individual servings to an airtight container. Store in the fridge for up to 5 days.
- To Reheat: Cover large portions of casserole with foil and bake at 350°F for about 20 minutes. Single servings can be warmed up in the toaster oven or microwave.
- To Freeze: Store cooled leftovers in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.