Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal! If you're looking for a healthy fall-inspired breakfast option, this is it. Vegan and gluten-free baked oatmeal, served hot or cold!
Equipment
Ingredients
- 2 tablespoon ground flax seeds
- 1/4 cup water
- 1 1/2 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground pumpkin pie spice, or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk, or other milk
- 1/3 cup 100% pure maple syrup
- 2 tablespoons coconut oil, melted and cooled
- 1/3 cup canned pumpkin, not pumpkin pie mix
- 1/4 cup chopped pecans
Instructions
- Combine together the ground flax seed and water together. Set aside until gelled.
- Preheat the oven to 350 degrees F. Lightly spray an 8" square pan with cooking spray and set aside.
- In a mixing bowl, combine together the oats, brown sugar, pumpkin pie spice, baking powder and salt. Stir until well combined and mixed.
- Add in the flax seed mixture, almond milk, maple syrup, coconut milk and pumpkin. Stir until well combined and then add in the pecans.
- Place the oatmeal mixture into the prepared baking pan and evenly smooth out the top. Bake for 30 minutes until golden brown and set.
- Eat as is OR how I eat it: scoop out the baked oatmeal into a bowl and top with fresh fruit and more almond milk. The contrast of warm oatmeal and cold milk is so, so, so good.
Nutrition
Serving: 1servingCalories: 373kcalCarbohydrates: 56gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 302mgPotassium: 286mgFiber: 5gSugar: 31gVitamin A: 3181IUVitamin C: 1mgCalcium: 171mgIron: 2mg