Description
This Healthy Pumpkin Baked Oatmeal is a cozy and nutritious breakfast option perfect for fall. Made with gluten-free rolled oats, pumpkin puree, warm spices, and natural sweeteners, it offers a wholesome start to your day. Baked to a soft, custardy texture, this dish is great served warm with a splash of milk or yogurt, and can be customized with nuts or raisins for extra texture.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup non-dairy milk
- 1 15-ounce package pumpkin puree
- 3 tablespoons pure maple syrup or honey
- 2 pastured eggs or 2 flax eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats certified gluten-free for allergies
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
Optional Toppings
- Chopped nuts or raisins, as desired
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×9 inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, non-dairy milk, pumpkin puree, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats, pumpkin pie spice, and sea salt to the wet mixture. Mix until all ingredients are evenly incorporated. If desired, fold in chopped nuts or raisins for added texture.
- Bake the Oatmeal: Pour the oatmeal mixture into the prepared baking dish, spreading evenly. Bake in the preheated oven for 30 to 35 minutes, or until the top is set and lightly golden.
- Serve: Allow the baked oatmeal to cool for several minutes before serving. Enjoy warm with a splash of milk or yogurt if preferred.
Notes
- To make flax eggs, combine 2 tablespoons of ground flaxseed meal with 6 tablespoons of water and let sit for 5 minutes until gelatinous.
- Use certified gluten-free oats to ensure the dish is safe for those with gluten sensitivities or celiac disease.
- Adjust the sweetness to your taste by increasing or decreasing the maple syrup or honey.
- Top with chopped nuts, seeds, or dried fruits to add flavor and texture.
- This recipe can be stored in the refrigerator for up to 5 days and reheated before serving.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 172 kcal
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
