Pumpkin Baked Oatmeal
Serves 9
This pumpkin baked oatmeal is a delicious fall breakfast! I love to top it with a vanilla glaze for brunch. Otherwise, I skip the glaze and meal prep it for quick weekday breakfasts. This recipe is dairy-free and gluten-free if you use certified gluten-free oats.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 2 large eggs
- ½ cup melted coconut oil, plus more for the pan
- ¼ cup brown sugar, plus 2 tablespoons for topping
- ¼ cup maple syrup
- 2½ cups whole rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¾ cup chopped pecans, plus ¼ cup for topping
Powdered Sugar Glaze (optional)
- ½ cup powdered sugar, sifted if lumpy
- ½ to 1 tablespoon unsweetened almond milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
- In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.
- In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup of the pecans.
- Transfer the oat mixture to the prepared baking dish and spread in an even layer. Top with the 2 tablespoons brown sugar. If you’re not making the glaze, top with the remaining ¼ cup pecans too. If you are making the glaze, wait to add these until later.
- Bake for 48 to 55 minutes, or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.
- Make the powdered sugar glaze, if using: In a medium bowl, stir together the powdered sugar, ½ tablespoon almond milk, and the vanilla. The glaze should have a thick drizzleable consistency. If needed, add more almond milk, 1 teaspoon at a time, to help the glaze come together.
- Drizzle over the baked oatmeal and top with the remaining ¼ cup pecans. Slice and serve.
Notes
Nutrition facts estimated for 1 serving without glaze