Print

Make Ahead Pumpkin Pie Baked Oatmeal


  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 6-8 1x
  • Category: Breakfast, Gluten Free, Vegan
  • Method: Baked
  • Cuisine: American

Description

This hearty and flavorful Pumpkin Pie Baked Oatmeal is perfect for a healthy make ahead breakfast this season!


Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoons salt
  • 2⅓ cup unsweetened almond milk
  • 1 1/2 cups pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup chopped pecans, plus more for topping (optional)
  • Coconut whipped cream for topping (optional)

Instructions

  1. Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix.  Next, add all the wet ingredients and mix well until everything is combined.  Stir in the pecans, if using.
  2. Spray a large baking dish with cooking spray and add in oatmeal mixture.  Even out the top and spinkle with chopped pecans (if using) and bake until firm and cooked through, 25-35 minutes.  Let cool for at least 10 minutes before cutting into.

Nutrition

  • Serving Size: 8
  • Calories: 227
  • Sodium: 146 mg
  • Fat: 3 g14 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 6 g
  • Cholesterol: 0 mg