Description
This pumpkin baked oatmeal is a cozy, make-ahead breakfast with a soft, hearty texture. Filled with plenty of pumpkin spice flavor, it’s an easy one-dish breakfast that’s perfect for cool fall mornings, meal prep, brunch, or reheating throughout the week. Gluten-free and dairy-free too.
Ingredients
- 2 1/2 cups gluten-free rolled oats (NOT quick-cooking oats)
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 2 tablespoons dairy-free Greek-style yogurt
- 2 large eggs
- 1 teaspoon orange zest
- 1/3 cup maple syrup
- 1/4 cup dairy-free butter, melted
- 2 teaspoon vanilla extract
- 2/3 cup unsalted pecans plus extra for topping
Instructions
- Preheat & Grease: Preheat the oven to 375F (190C). Grease a 9 x 6-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the oats, pumpkin pie spice, cloves, baking powder, and salt.
- Whisk Wet Ingredients: In a separate bowl, combine the pumpkin puree, unsweetened almond milk, dairy-free Greek-style yogurt, eggs, orange zest, maple syrup, melted dairy-free butter, and vanilla extract. Whisk until smooth and well combined.
- Combine Wet Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in Pecans: Fold in half of the pecans until they are evenly distributed throughout the mixture.
- Transfer Mixture to Baking Dish: Transfer the pumpkin oatmeal mixture into the prepared baking dish, smooth the top, and scatter the remaining pecans over the surface.
- Bake: Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Let Cool Before Slicing: Let the baked pumpkin oatmeal rest for 5 minutes before slicing. Serve with yogurt, a drizzle of maple syrup, or a sprinkle of pumpkin pie spice.
Notes
Rolled Oats: I recommend using old-fashioned rolled oats for more of a chewy texture. I do NOT recommend using quick oats (they become mushy) or steel cut oats (takes much longer to cook and requires more liquid). I’ve used gluten-free rolled oats to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular rolled oats instead.
Spices: For a beautiful fall flavor, I’ve used pumpkin pie spice and ground cloves. You can either use store-bought pumpkin pie spice, or make your own homemade pumpkin pie spice.
Baking Powder: Baking powder is the only leavening agent to help the mixture rise a little. If you are Celiac or gluten-intolerant, I recommend using certified gluten-free baking powder.
Pumpkin Puree: Make sure to use pure pumpkin puree and NOT pumpkin pie filling (which has added sugar and spices). You can either use store-bought pumpkin puree or make your own homemade pumpkin puree.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, you can use regular milk instead.
Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
Eggs: The eggs are necessary for binding the ingredients together, so make sure you add them in. If you are allergic to eggs, you can swap the eggs out for flax eggs instead.
Orange Zest: I recommend using freshly grated orange zest for the best flavor.
Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use agave nectar or honey instead.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding it in.
Pecans: Unsalted pecans add a nice crunchy contrast to this pumpkin baked oatmeal. Alternatively, you may also use unsalted walnuts instead.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
