This baked pumpkin pie oatmeal is not only delicious, but also vegan and gluten free. Your new favorite fall breakfast recipe!
Don’t you love it when the colors of your dish are the same colors you can see from your window? This pumpkin pie baked oatmeal recipe is so quintessentially fall. You’ve got the orange of the pumpkin, the sweetness of the maple syrup, the crunchiness of the oats and the pumpkin pie spice which adds that extra something.
It’s the perfect recipe to have with the family on a lazy Sunday morning, or something that you can prepare in advance for a busy week ahead as it may be kept in the fridge for 4-5 days.
Plus, we’re talking about a healthy baked oatmeal recipe that isn’t just delicious, but also good for you. It’s:
- gluten free
- easy to make
- the perfect fall breakfast
- warm for those cold fall mornings!
INGREDIENTS FOR THIS BAKED PUMPKIN PIE OATMEAL
This is what you’ll need to make this delicious baked pumpkin pie oatmeal, perfect for those cold fall mornings:
- old fashioned rolled oats (certified gluten free if necessary)
- baking powder
- pumpkin pie spice
- chopped pecans
- milk (non-dairy if vegan)
- pumpkin puree
- pure maple syrup
- vanilla extract
HOW TO MAKE PUMPKIN BAKED OATMEAL
The process is really pretty simple. Just set aside 10 minutes for the preparation and 30 minutes of oven time.
You can also make a batch of baked pumpkin oatmeal in advance. Oatmeal may be stored in the refrigerator for up to 4-5 days. But now, let’s see how to make it in detail.
Start by adding oats, baking powder, salt, pumpkin pie spice and nuts to a large well, and stir well. This will be the base of your pumpkin baked oatmeal.
Time for the liquids. Add dairy-free milk, pumpkin puree, maple syrup, chia egg and vanilla extract.
As this is a baked oatmeal without eggs, the chia egg is essential. This is simply made by combining 1 tablespoon of chia seeds with 3 tablespoons of water – easy!
Pour wet ingredients into dry ingredients and stir well. Make sure they are well combined!
Pour mixture into a baking dish and bake for about 30 minutes.
You want the liquid to be fully absorbed and the center to be set. This is how it should look like when it’s ready to be taken out:
Serve warm with a drizzle of maple syrup and add a splash of dairy-free milk if you prefer it wetter. It’s that easy!
Baked Pumpkin Pie Oatmeal
You new favorite fall breakfast recipe. This baked pumpkin pie oatmeal is not only delicious, but also vegan and gluten free.
- 2 cups old fashioned rolled oats (certified gluten free if necessary)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup chopped pecans (plus extra for garnish)
- 1 ½ cups non-dairy milk
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.
- In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
- In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine.
- Pour wet ingredients into dry ingredients and stir to combine.
- Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.
- Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
Oatmeal may be stored in the refrigerator for up to 4-5 days.
Amount Per Serving: Calories: 258Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 167mgCarbohydrates: 36gNet Carbohydrates: 30gFiber: 6gSugar: 10gProtein: 7g