Pumpkin Baked Oatmeal

Looking for a great fall brunch dish, family breakfast or make-ahead meal? Go no further than this simple pumpkin baked oatmeal. Great thing about this is you can totally customize the recipe to use what you already have in the pantry.

See my notes section for how you can make certain substitutions or add-ins.

I’m personally like more of a firm texture to my baked oatmeal but I know other prefer there’s with a creamier texture. See my notes section to adjust the amount of milk you add to make this dish the consistency you want.

This dish is perfect for a group of people or family! However since I usually cook for one, I love making this on a Sunday and eating throughout the week for breakfast or late night snack.

Serves 6

Ingredients

• 2 1/2 c old-fashioned rolled oats

• 1 t baking powder

• 1 t cinnamon

• 1/2 t nutmeg

• 1/4 t ground clove

• 1/4 t ground ginger

• 1/4 t salt

• 2 T ground flax

• 1/4 c pecans

• 1 T pepitas or pumpkin seeds

• 2 c milk

• 1 c pumpkin puree

• 1/4 c maple syrup

• 1 T coconut oil, melted

• 1 t vanilla extract

Toppings

• 1 1/2 t white sugar

• 1 1/2 t brown sugar

• 1/4 t cinnamon

• more nuts & seeds

Directions

1. Preheat the oven to 375F (350 if using a glass or nonstick pan).

2. Mix all of the dry ingredients together. Then mix in all of your wet ingredients. Pour mixture in to your pan.

3. Mix together your topping ingredients and sprinkle over the top.

4. Bake for 25 minutes.

Notes

Gluten-free: This recipe is gluten-free as long as you use GF oats.

Dairy-free: This recipe is dairy-free if you use a dairy-free milk. I used oat milk personally.

Oats: Use old-fashioned rolled notes, NOT instant oats or steal cut oats.

Spices: If you have pumpkin spice in your pantry, feel free to replace the cinnamon, nutmeg, cloves and ginger with 2 t of pumpkin spice.

Ground Flax: Ground flax gives the dish more fiber and makes it more filling. If you don’t have any, you can always leave this ingredient out.

Add-ins: I used pecans and pepitas as my add-ins, but you can certainly add in other things such as walnuts, chocolate chips, coconut or whatever else you have in the pantry.

Milk: I used oat milk but you can use any milk of your choice. If you like a thicker more firm consistency, use 1 1/2 c of milk. If you like a creamier consistency then use the full 2 cups.

Pumpkin Puree: Be sure to use pumpkin puree, NOT pumpkin pie filling.

Coconut Oil: Feel free to substitute with another type of cooking oil such as canola or vegetable.