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Pumpkin Oatmeal Bake

5 from 7 reviews

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is perfect for a make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, or nuts or dried cranberries for a twist.

Ingredients

Scale
  • 2 large eggs
  • 11/4 cup milk of choice (we use almond milk)
  • 1/2 cup maple syrup (see note)
  • 3/4 cup pumpkin puree, homemade or canned
  • 1 tablespoon avocado oil or coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1 teaspoons pumpkin pie spice
  • 3 cups gluten-free rolled oats
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Optional add-ins:

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Instructions

  1. Pre-heat oven to 350 degrees and grease an 8″ x 8″ (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil, and vanilla extract and whisk to fully combine.
  3. To the wet ingredients add oats, chia seeds, pumpkin pie spice, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

Notes

Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.

Nutrition

Keywords: Pumpkin Baked Oatmeal

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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