Pumpkin Baked Oatmeal (No Oil, Egg Free)

Pumpkin Baked Oatmeal - cozy, hearty and delicious breakfast dish made with oats, pumpkin puree and spices. It is a no oil, dairy free and egg free fall dish.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: Squares

Calories: 69kcal

Author: Geetha Priyanka

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

Get Recipe Ingredients

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

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.

Nutrition