Description
This comforting pumpkin baked oatmeal brings the classic flavors of fall to your breakfast table. Featuring a blend of pumpkin puree, warm spices, and toasted pecans, it achieves a soft, custardy texture reminiscent of a bread pudding. Perfectly balanced with maple syrup and brown sugar, this hearty dish is an effortless way to serve a nutritious, crowd-pleasing breakfast on busy mornings.
Ingredients
1 cup pumpkin puree
1 cup unsweetened almond milk
2 large eggs
0.5 cup melted coconut oil
0.25 cup brown sugar
0.25 cup pure maple syrup
2.5 cups old-fashioned rolled oats
1 tsp baking powder
1 tsp pumpkin pie spice
0.25 tsp sea salt
1 cup chopped pecans
Instructions
Preheat your oven to 350°F and grease an 8×8-inch baking dish with coconut oil.
In a large mixing bowl, whisk together the pumpkin puree, almond milk, eggs, melted coconut oil, brown sugar, and maple syrup until smooth.
In a separate bowl, combine the rolled oats, baking powder, pumpkin pie spice, and sea salt.
Stir the dry ingredients into the wet mixture until well combined.
Fold in three-quarters of the chopped pecans.
Pour the batter into the prepared baking dish and sprinkle the remaining pecans over the top.
Bake for 50 minutes until the center is set and the top is lightly toasted.
Remove from the oven and let cool slightly before serving.
Notes
Ensure you are using 100% pure pumpkin puree rather than pumpkin pie filling. For a dairy-free alternative to coconut oil, melted vegan butter works beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or oven.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 12g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg