Pumpkin-baked oatmeal is a delicious and cozy fall breakfast. Here’s a simple recipe for you:
Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped nuts (such as pecans or walnuts), optional
- One teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups almond milk (or any plant-based milk)
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup or agave nectar
- One teaspoon of vanilla extract
- One tablespoon flaxseed meal (optional for added nutrition)
- Coconut oil or cooking spray for greasing the baking dish
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a baking dish (8×8 inches or a similar size) with coconut oil or cooking spray.
Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, chopped nuts (if using), baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well.
Combine Wet Ingredients:
In a separate bowl, whisk together the almond milk, pumpkin puree, maple syrup or agave nectar, vanilla extract, and flaxseed meal (if using).
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and stir until well combined.
Transfer to Baking Dish:
Pour the mixture into the greased baking dish, spreading it evenly.
Bake:
Bake in the preheated oven for 35-40 minutes or until the top is set and the edges are golden brown.
Cool and Serve:
Allow the pumpkin-baked oatmeal to cool for a few minutes before slicing it into squares. Serve warm.
Optional Toppings:
Top with a drizzle of maple syrup, a sprinkle of cinnamon, and additional nuts or seeds if desired.
Enjoy your pumpkin-baked oatmeal as a comforting and nutritious breakfast. It’s perfect for a cozy fall morning, and you can customize it with your favorite toppings or add-ins, like raisins or dried cranberries.
