Pumpkin Baked Oatmeal is ant easy breakfast treat for the fall. Filled with full of warm flavors and comes together in just one bowl.
Yields 4-6
Pumpkin Baked Oatmeal with Chocolate and Pecans - the perfect easy make-ahead breakfast or brunch for fall! Best of all, make them into oatmeal cups for on the go. Full of cozy warm flavors and comes together in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free.
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
3 large eggs
1 1/2 cups almond milk (or any other milk of your choice)
3/4 cup pumpkin puree(homemade or canned)(NOT pumpkin pie filling)
1/2 cup maple syrup, honey or sweetener of your choice (plus more depending on how sweet you like it - you can always serve with more maple syrup once baked)
1 1/2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice (or just use cinnamon)
1 teaspoon ground flax seeds, optional
1/2 teaspoon baking powder (optional - helps oatmeal rise a bit but can leave out if desired)
3 1/3 cups rolled oats
3/4 + 1/4 cup (divided) chopped pecans (optional)
1/3 cup chocolate chunks or chocolate chips (optional)
Serving options: Maple syrup, Milk + more chopped nuts
Instructions
- Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking pan. Set aside. (For oatmeal cups - spray a 12 cup muffin tin baking spray or use silicone muffin liners)
- In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, flax seeds and baking powder. Gently fold in in oats and and then 3/4 cup of chopped nuts and chocolate.
- Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
- Bake in preheated oven for 35-40 minutes (25-30 for oatmeal cups), or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
- Remove from the oven and serve with maple syrup and any other desired toppings.
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