Start your morning with a warm slice of soft, spiced, perfectly sweet pumpkin baked oatmeal. Packed with pumpkin, oats and cozy fall flavours. It is a no oil, dairy free and egg free fall dish.
It is an easy dish to prepare with just one baking dish with minimal prep. It’s a perfect dish to include on a meal plan as it can be prepared ahead of time to enjoy on busy mornings.
My favourite part of this recipe is using homemade pumpkin puree. Cooking a whole pumpkin in an instant pot is such a breeze compared to the tedious peeling and chopping of raw pumpkin. Once it’s cooked, the skin peels off easily and I just mash the flesh until smooth.
Check out the post how to cook whole pumpkin in instant pot for more details with tips and tricks.
Ingredients
- Pumpkin: I have used homemade pumpkin puree. But you can use canned puree.
- Spices, Seeds and Nuts: Cinnamon, flaxmeal, pumpkin seeds and pecans.
- Liquid: Water to make flaxegg and milk to prepare pumpkin oatmeal mixture. I have used almond milk.
- Sweetener: I have used maple syrup, but check the variations and substitutions section for alternative options.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat oven to 190 C.
Step 2: Combine flaxmeal with water in a small bowl and let it sit for 5 minutes.
Step 3: After 5 minutes, pour milk into the baking dish. Add pumpkin puree, cinnamon, flaxegg and maple syrup.
Step 4: Mix with a spoon until everything is well combined.
Step 5: Now add oats, pumpkin seeds and pecan.
Step 6: Stir with a spoon until everything is well combined.
Step 7: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the center is set and the top is golden.
Step 8: Place the baking dish on a cooling rack and let it rest for 10 – 15 minutes. Then cut it into squares.
Enjoy delicious pumpkin baked oatmeal with a dollop of greek yogurt topping.
Check out other baked oatmeal recipes on the blog – black forest fruit baked breakfast oatmeal, chocolate baked oats without banana
Substitutions and Variations
Spices: Try dry ginger powder along with cinnamon or substitute cinnamon with pumpkin pie spice.
Milk: Substitute almond milk with other plant-based milk such as coconut, soy or oat milk.
Sweetener: You can substitute maple syrup with agave syrup, date syrup or date caramel.
Storage
Fridge: Store leftover slices in an airtight container in the fridge for up to 5 days.
Freezer: For meal prep or making big batches for busy mornings, let the baked oatmeal cool completely and then cut it into squares. Arrange the squares on a lined baking sheet and freeze until solid. Once frozen, transfer the squares into zip lock bag or freezer safe container and store in the freezer.
Defrost: Take the desired number of squares out of freezer and let them thaw in the fridge overnight.
Reheat: Place it on a heatproof plate/bowl and heat it in the microwave until piping hot.
Tips and Tricks
Rolled Oats: Use old-fashioned oats/rolled oats, as they work best and retain texture.
Bake: Make sure to bake just until it sets and turns lightly golden.
Flaxegg: Let the mixture sit for at least 5 – 8 minutes at room temperature to get a thick and gelatinous texture. Use warm water to speed up the process.
Baking Dish: The baking dish I used here is 9 x 6 inch rectangle which was ideal for the quantity I prepared.
Related
Looking for other breakfast recipes? Try these:
KEEP IN TOUCH
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Pumpkin Baked Oatmeal (No Oil, Egg Free)
Equipment
- 1 Baking Dish
- 1 Spoon
Ingredients
1 Cup = 250 ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Flaxmeal
- 6 Tablespoons Water
- 1 Cup Almond Milk
- 1 Cup (or) 275 gms Pumpkin Puree
- 1 Teaspoon Cinnamon
- ⅓ Cup Maple Syrup
- 1.5 Cups (or) 215 gms Rolled Oats
- 1 Tablespoon Pumpkin Seeds
- 7-8 Pecan chopped
Instructions
- Preheat oven to 190 C.
- Combine flaxmeal with water in a small bowl and let it sit for 5 minutes.2 Tablespoons Flaxmeal, 6 Tablespoons Water
- After 5 minutes, pour milk into the baking dish. Add pumpkin puree, cinnamon, flaxegg and maple syrup.1 Cup Almond Milk, 1 Cup (or) 275 gms Pumpkin Puree, 1 Teaspoon Cinnamon, ⅓ Cup Maple Syrup
- Mix with a spoon until everything is well combined.
- Now add oats, pumpkin seeds and pecan.1.5 Cups (or) 215 gms Rolled Oats, 1 Tablespoon Pumpkin Seeds, 7-8 Pecan
- Stir with a spoon until everything is well combined.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the center is set and the top is golden.
- Place the baking dish on a cooling rack and let it rest for 10 – 15 minutes. Then cut it into squares.
- Enjoy delicious pumpkin baked oatmeal with a dollop of greek yogurt topping.
Notes
Nutrition
More Pumpkin Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
