Pumpkin Baked Oatmeal
This baked pumpkin oatmeal will fill your home with all the cozy fall smells and your body with all the fiber, protein and vitamin A it craves! This super easy dish is easy to prepare and a great dish to have on hand for your weekly breakfast meal prep or even for an afternoon treat.
Pumpkin Baked Oatmeal
This baked pumpkin oatmeal will fill your home with all the cozy fall smells and your body with all the fiber, protein and vitamin A it craves! This super easy dish is easy to prepare and a great dish to have on hand for your weekly breakfast meal prep or even for an afternoon treat.
Ingredients
Dry Ingredients
- 2 1/2 cups gluten-free rolled oats
- 1 tsp baking powder (aluminum free)
- 2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
Wet Ingredients
- 2 eggs
- 1 cup organic pure pumpkin puree
- 3/4 cup almond milk
- 2 tsp vanilla
- 1/2 cup organic maple syrup
- 1/2 cup chopped pecans (optional)
- 1/2 cup dairy free chocolate chips, Enjoy Life brand (optional)
Instructions
- Preheat oven to 375 degrees. Grease a 9×9 baking dish and set to the side.
- In a bowl, combine all of the dry ingredients.
- In a separate bowl, first whisk the 2 eggs then whisk in the remainder of the ingredients.
- Using a rubber spatula, mix the wet ingredients into the dry until well combined. Add in the optional chopped pecans and chocolate chips. Pour into the greased baking dish.
- Bake for 35 minutes, until the center is set and cooked through.
For Serving
- Drizzle with maple syrup and extra chopped pecans. For a super protein breakfast boost, add a dollop of Culina yogurt and sprinkle with hemp heats. Enjoy!
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