Description
This Healthy Pumpkin Baked Oatmeal is a delicious and nutritious breakfast option that combines creamy pumpkin puree with wholesome rolled oats and warm pumpkin pie spices. Perfect for a cozy morning, it’s naturally sweetened with pure maple syrup or honey and can be customized with nuts or raisins for added texture. Gluten-free and made with non-dairy milk and flax eggs as an option, this dish is a comforting autumn-inspired meal to enjoy warm with a splash of milk or yogurt.
Ingredients
Units
Scale
Main 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
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups rolled oats certified gluten-free
- 1/4 teaspoon sea salt
Optional Toppings
- Chopped nuts (optional)
- Raisins (optional)
Instructions
- Preheat oven and prepare baking dish. Preheat your oven to 350°F (177°C) and grease a 9×9-inch baking dish to prevent sticking.
- Mix wet ingredients. In a large bowl, whisk together the eggs (or flax eggs), non-dairy milk, pumpkin puree, pure maple syrup or honey, and vanilla extract until well combined.
- Add dry ingredients and mix. To the wet mixture, add the rolled oats, pumpkin pie spice, and sea salt. Stir until all ingredients are evenly combined. Incorporate optional toppings like chopped nuts or raisins if desired.
- Bake the oatmeal. Pour the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes until the top is set and golden brown around the edges.
- Cool and serve. Allow the baked oatmeal to cool for several minutes before serving warm. Enjoy with a splash of additional milk or yogurt if preferred.
Notes
- Flax eggs are made by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons water per egg and letting it sit for 5 minutes.
- Use certified gluten-free rolled oats if you need to keep the recipe gluten-free.
- Add your favorite nuts or dried fruits to customize the flavor and texture.
- This recipe can be made dairy-free by using non-dairy milk and flax eggs.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Adjust spices to suit your taste preference, consider adding cinnamon or nutmeg for extra warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 172
- Sugar: 7g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
