Description
Cozy up with a big chunky sweater, a pair of fuzzy slippers, a steaming hot cup of coffee, and this baked oatmeal for breakfast. Warm flavors of pumpkin pie spice and hearty pumpkin puree make this breakfast pumpkin pie feel like an indulgence; you won’t even realize you’re eating vegetables for breakfast!
Ingredients
Scale
- 2 cups rolled oats (gluten-free if needed)
- 1 tsp baking powder
- 2 tsp pumpkin pie spice mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 egg
- 2 cups unsweetened vanilla almond milk (or other milk of choice)
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin seeds
- Optional toppings: Greek yogurt (or other yogurt of choice), a drizzle of nut butter, or maple syrup
Instructions
- Preheat oven to 350F. Mix oats, baking powder, and pumpkin pie spice mix in a large mixing bowl.
In a separate bowl, whisk wet ingredients (canned pumpkin through syrup). Add wet ingredients to oat mixture and mix until combined. If adding nuts or seeds, mix in now. - Place mixture in a greased 10-inch cast iron skillet or 8×11 baking dish. Bake for 25 minutes, or until oatmeal is set and cooked through (you can use a toothpick to check). Top with optional toppings of choice.
- Store leftovers in airtight container in refrigerator for up to 5 days. Reheat in microwave for 30-60 seconds, if desired.
Notes
*To make vegan, use a flax egg – 1 tbsp ground flax seed + 3 tbsp warm water
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9
- Sodium: 155
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 31
- Fiber: 3
- Protein: 8