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.
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
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.
Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes. (18-25 minutes for baked oatmeal cups).