This pumpkin spice baked oatmeal is made with oats, homemade pumpkin puree, maple syrup and warm spices. It’s dairy-free and easy to make and the perfect cosy fall breakfast.
It’s pumpkin season all year round here and I am so excited to be creating pumpkin recipes! Yes, grocery stores sell pumpkin puree all year long…although making your own pumpkin puree makes a difference to the flavour and taste of your recipe.
The baked oatmeal theme has been buzzing lately and each week I have released a new seasonal baked oatmeal recipe. Last month was blueberry baked oatmeal and now it’s time to make the most of the pumpkin and make this pumpkin spice baked oatmeal! Your kitchen will smell absolutely amazing while you’re baking this pumpkin-y dream.
Baked Pumpkin Oatmeal
Ingredients
- ½ cup rolled oats gluten-free if desired
- ½ pc banana
- ¼ cup pumpkin puree
- 1 chia egg 1 tbsp chia seeds soaked in 3 tbsp water
- ¼ cup milk of choice
- pinch of sea salt
- ¼ tsp baking powder
- 1 tbsp nut butter optional
- 30 g dark chocolate chips or as desired
- 1-2 tsp raw honey or pure maple syrup
Instructions
- Blend all your ingredients (except chocolate chips) until well combined.
- Pour mixture into a greased bakeware or oven-safe dish.
- Add dark chocolate chips on top.
- Bake at 180C/350F for 20 minutes or until a toothpick comes out clean.
Notes
- Mix in chocolate pecans or cranberries for extra texture.
- Use certified gluten-free oats for gluten free oatmeal.
- Use any sweetener of choice such as date syrup or coconut sugar work well instead of maple syrup.
- This pumpkin baked oatmeal is freezer friendly for a quick breakfast. Make a big batch and save time.
