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.
Jump to:
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 another warm pumpkin breakfast recipe on the blog - pumpkin oatmeal porridge.
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: ned oats/rolled oats as they work best and hold the 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 recipes like this? Try these:
More Pumpkin Recipes
KEEP IN TOUCH
Do let me know if you try this Pumpkin Baked Oatmeal recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
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
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
Leave a Reply