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 9x9 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!