Baked Pumpkin Oatmeal

5 from 1 vote

This Baked Pumpkin Oatmeal tastes just like pumpkin pie! Made with real pumpkin, natural sweeteners, and warm pumpkin spices, it’s a cozy treat you can make for special weekend breakfasts or meal prep.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American, oatmeal

Diet: Vegan, Vegetarian

Keyword: baked pumpkin oatmeal

Servings:

Author: Erin Alvarez

Ingredients

2 flax eggs
1 cup pumpkin puree
1 1/4 cup milk of choice
2 tsp vanilla
1/4 cup maple syrup
2 tbsp coconut sugar
2 cups rolled oats
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips or chopped pecans (optional) plus more for sprinkling on top

US Customary - Metric

Instructions

Preheat the oven to 350° F and line a 9x9 or 8x8 baking dish with parchment paper, leaving a 1” overhang; set aside.
Make the flax eggs by combining 2 tbsp flaxseed meal and 5 tbsp water in a small bowl. Stir together and set aside for 10 minutes.
Meanwhile in a large bowl, whisk the pumpkin puree, milk, vanilla, maple syrup, and coconut sugar together.
In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Then, add the dry ingredients, along with the flax eggs, into the wet ingredients and mix together with a rubber spatula or wooden spoon. Fold in the chocolate chips or pecans (optional) and transfer the batter to the greased baking dish.
Bake for 35-45 minutes or until the edges are slightly browned and the middle is set. Remove from the oven and allow to cool completely in the pan. Pull on the parchment to remove, then slice and enjoy!

Notes

*Calories are per serving and are an estimation.

*If you're not vegan or don't care to make these vegan-friendly, 2 regular eggs should work instead of the flax eggs, though you may need to bake the oats for slightly longer

*Do NOT use steel cut oats; rolled oats are the only way I made and tested this recipe

Nutrition