Description
A cozy and nutritious Pumpkin Oatmeal Bake perfect for fall mornings or anytime you crave a warm, wholesome breakfast. Made with rolled oats, pumpkin puree, warm spices, and flaxseeds, this baked oatmeal is naturally sweetened and customizable with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup brown sugar or maple syrup
- 1 cup pumpkin puree
- 1 1/4 cups oat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flaxseeds
Optional Add-ins & Toppings
- Chocolate chips
- Walnuts
- Pecans
- Raisins
- Dried cranberries
- Maple syrup
- Vegan whipped topping
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly spray a 9×9 or 8×8 inch baking dish with non-stick spray to prevent sticking.
- Combine dry ingredients: In a medium bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt until evenly distributed.
- Add wet ingredients: Add the brown sugar or maple syrup, pumpkin puree, oat milk, vanilla extract, and ground flaxseeds to the dry ingredients. Stir thoroughly to combine into a uniform batter.
- Transfer and bake: Pour the batter into the prepared baking dish and smooth the top. Place on the center rack in the oven and bake for 30-35 minutes until the oatmeal is golden brown on top and slightly puffed around the edges.
- Cool and serve: Allow the oatmeal bake to cool for 20 minutes to set. Slice into portions and serve warm topped with your choice of chocolate chips, nuts, dried fruits, maple syrup, or vegan whipped topping.
Notes
- Substitute pumpkin pie spice with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves for a homemade blend.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat using an air fryer or microwave until warmed through.
- Oat milk was used, but any type of milk such as almond, soy, or dairy will work equally well.
- You can replace ground flaxseeds with chia seeds as an alternative egg replacer, though the texture may vary slightly.
- Additional mix-ins like nuts, dried fruits, or chocolate chips can be stirred into the batter before baking for extra flavor and texture.
Nutrition
- Serving Size: 1 slice (approximately 1/9th of the dish)
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
