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A freshly baked pumpkin baked oatmeal in a baking dish, topped with chopped pecans and a golden brown crust.
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Pumpkin Baked Oatmeal with Warm Spices

Make pumpkin baked oatmeal with rolled oats, pure pumpkin and warm spices. Get practical make-ahead and reheating tips for autumn breakfast or brunch.
Course Breakfast
Cuisine American
Keyword baked oatmeal with pumpkin recipe, baked pumpkin oatmeal, pumpkin baked oatmeal, pumpkin baked oatmeal recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 215kcal
Author C. Sophie

Equipment

  • 8x8-inch baking dish
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Silicone spatula

Ingredients

Base Ingredients

  • 2 cups sprouted rolled oats or regular old-fashioned rolled oats
  • 1 cup pumpkin puree 100% pure pumpkin, not pie filling
  • 1 1/2 cups unsweetened almond milk or oat milk for nut-free
  • 1/4 cup pure maple syrup
  • 2 tablespoons ground flaxseed for flax egg binder
  • 6 tablespoons water warm, for flax egg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract pure vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt fine sea salt

Topping

  • 1/4 cup chopped pecans or raw pumpkin seeds

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with a small amount of coconut oil or non-stick cooking spray.
  • Prepare the flax egg by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water in a small bowl. Set aside for 5-10 minutes until it develops a gel-like consistency.
  • In a large mixing bowl, whisk together the sprouted rolled oats, pumpkin pie spice, baking powder, and sea salt until well combined.
  • Add the pumpkin puree, almond milk, pure maple syrup, vanilla extract, and the prepared flax egg to the dry ingredients.
  • Stir the mixture thoroughly with a spatula until all the oats are well coated and the liquid is evenly distributed.
  • Transfer the oatmeal mixture into the prepared baking dish, smoothing the top into an even layer.
  • Sprinkle the chopped pecans evenly over the top of the mixture.
  • Place the dish in the center of the oven and bake for 40 to 45 minutes. The oatmeal is done when the center is firm to the touch and the edges are slightly golden brown.
  • Remove from the oven and allow the baked oatmeal to cool for at least 10 minutes before slicing into 6 squares. Serve warm.

Notes

Nutritional information:
  • Calories: 215
  • Protein: 5g
  • Carbohydrates: 32g
  • Fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 145mg
  • Potassium: 210mg
  • Fiber: 5g
  • Sugar: 9g
  • Vitamin A: 640 IU
  • Vitamin C: 2mg
  • Calcium: 90mg
  • Iron: 2.2mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.