Hi friends! I’ve got a simple fall breakfast for you this morning– baked pumpkin oatmeal! It’s a riff off my favorite breakfast, my classic baked oatmeal. We love this oatmeal so much that we actually served it the morning of our wedding! Therefore, I thought it was only time before I created a pumpkin version.
Ironically, I don’t even like oatmeal. Well, the oatmeal that we tend to think of when we think of oatmeal. Sloppy bowls of porridge are perhaps my least favorite breakfast option. Baked oatmeal however, ranks at the top. It’s not gooey or mushy, it’s a perfect square of soft oatmeal that I top with ice cold milk and lots of fresh fruit and chopped nuts.
It’s the perfect texture and flavor contrast: warm oatmeal, icy milk and crunch from the nuts on top. Trust me when I say that even if you don’t like oatmeal, you’ll like this baked version.
Vegan and gluten-free, this is also a great recipe for company. You can prepare the oatmeal the night before and bake in the morning! We often serve this one family style when we have family in town. Effortless, healthy and delicious.
Baked Pumpkin Oatmeal! If you’re looking for a healthy fall-inspired breakfast option, this is it. Vegan and gluten-free baked oatmeal, served hot or cold!
- 2 tablespoon ground flax seeds
- 1/4 cup water
- 1 1/2 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground ginger)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk (or other milk)
- 1/3 cup 100% pure maple syrup
- 2 tablespoons coconut oil, melted and cooled
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1/4 cup chopped pecans
- Combine together the ground flax seed and water together. Set aside until gelled.
- Preheat the oven to 350 degrees F. Lightly spray an 8″ square pan with cooking spray and set aside.
- In a mixing bowl, combine together the oats, brown sugar, pumpkin pie spice, baking powder and salt. Stir until well combined and mixed.
- Add in the flax seed mixture, almond milk, maple syrup, coconut milk and pumpkin. Stir until well combined and then add in the pecans.
- Place the oatmeal mixture into the prepared baking pan and evenly smooth out the top. Bake for 30 minutes until golden brown and set.
- Eat as is OR how I eat it: scoop out the baked oatmeal into a bowl and top with fresh fruit and more almond milk. The contrast of warm oatmeal and cold milk is so, so, so good.
Keywords: healthy, breakfast, glutenfree, pumpkin, vegan, vegetarian, brunch