Description
This hearty and flavorful Pumpkin Pie Baked Oatmeal is perfect for a healthy make ahead breakfast this season!
Ingredients
Scale
- 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
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Baked
- Cuisine: American
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
