Healthy Baked Pumpkin Oatmeal
Cozy, spiced baked oatmeal made with real pumpkin, warm fall spices, and a caramelized brown sugar topping. Make it plant-based or regular for a healthy, satisfying breakfast.
Ingredients
- 2 tablespoons ground flax seed mixed with 6 tablespoons of water or use 2 eggs
- 3½ cups milk of choice dairy or non-dairy
- ⅓ cup maple syrup or use agave nectar or granulated sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups old fashioned oats
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice or ¼ teaspoon nutmeg + ¼ teaspoon allspice
- 1 teaspoon baking powder use gluten-free if needed
- ⅓ cup chopped toasted nuts optional; pecans, walnuts, or almonds
- ¼ teaspoon table salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- ¼ cup firmly packed brown sugar
Instructions
- Preheat oven to 350º F. Grease an 8-inch square baking dish with nonstick spray.
- In a small bowl, mix the flax seed and water. Let sit until it becomes gelatinous, about 10 minutes.
- In a large bowl, whisk together milk, maple syrup, vanilla, flax mixture, oats, cinnamon, pumpkin pie spice, baking powder, salt, nuts, and pumpkin puree.
- Pour into the baking dish. Bake for 40 to 55 minutes or until the center jiggles just slightly. (The outside will puff first—wait until the center puffs evenly and jiggles just a bit.)
- Set oven to broil. Remove oats from the oven and sprinkle brown sugar evenly on top. Spread gently with a spoon to cover the surface.
- Broil 4 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. Watch closely to prevent burning.
- Let the oats rest for 10 minutes before serving. They’ll firm up as they cool. Serve warm with a drizzle of milk or extra maple syrup if desired.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
Use 100% canned pumpkin, not pie filling. Let the oats rest after baking so they set up for cleaner slices. Watch closely when broiling the topping to avoid burning. VARIATIONS:
Stir in raisins, dried cranberries, or chocolate chips. Swap maple syrup for honey or granulated sugar. Add Greek yogurt or dairy-free cream cheese for richness. SERVING SUGGESTIONS:
Serve warm with a splash of milk or a drizzle of maple syrup. For extra protein, pair with eggs, Greek yogurt, or nut butter. Also great chilled straight from the fridge.
Use 100% canned pumpkin, not pie filling. Let the oats rest after baking so they set up for cleaner slices. Watch closely when broiling the topping to avoid burning. VARIATIONS:
Stir in raisins, dried cranberries, or chocolate chips. Swap maple syrup for honey or granulated sugar. Add Greek yogurt or dairy-free cream cheese for richness. SERVING SUGGESTIONS:
Serve warm with a splash of milk or a drizzle of maple syrup. For extra protein, pair with eggs, Greek yogurt, or nut butter. Also great chilled straight from the fridge.
Nutrition
Calories: 196kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 244mgPotassium: 200mgFiber: 4gSugar: 15gVitamin A: 4239IUVitamin C: 1mgCalcium: 192mgIron: 2mg
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