• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Privacy Policy
    • Nutritional Disclaimer

Best Recipe Picks

  • Meal Prep
  • Asian
  • Slow Cooker
    • Instant Pot / Pressure Cooker
  • Dessert
  • Gluten Free
  • Reviews
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.

October 15, 2019

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is ant easy breakfast treat for the fall. Filled with full of warm flavors and comes together in just one bowl.

Pumpkin Baked Oatmeal with Chocolate and Pecans - the perfect easy make-ahead breakfast or brunch for fall! Best of all, you can bake them into muffin tins for grab and go oatmeal cups or take them along to work or school. They're full of cozy warm flavors and come together easily in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free.

Yields 4-6

Pumpkin Baked Oatmeal (2 Ways)

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 RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

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

  1. 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)
  2. 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.
  3. Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
  4. 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.
  5. Remove from the oven and serve with maple syrup and any other desired toppings.

Nutrition

Calories

2934 cal

Fat

134 g

Carbs

388 g

Protein

68 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
7.8.1.2
558
https://bestrecipepicks.com/pumpkin-baked-oatmeal/

Filed Under: Breakfast, Fall, Recipes, Refined Sugar-Free Tagged With: easy, healthy, oatmeal, oats

If you make this or any of my recipes, I'd love to see! Just snap a photo and hashtag it #bestrecipepicks or tag me @bestrecipepicks on Instagram!

Primary Sidebar

Disclosure:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Disclosure Policy

Copyright 2018 © Best Recipe Picks. All Rights Reserved.