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Healthy Pumpkin Baked Oatmeal

A tasty, healthy breakfast or snack that combines oats, pumpkin, and pecans with fall flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Use old-fashioned rolled oats for best texture.
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup Adjust sweetness to taste.
  • 2 cups almond milk Or other non-dairy milk.
Toppings
  • 1/2 cup toasted pecans Reserve half for garnishing.
  • Whipped topping Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, combine the pumpkin puree, maple syrup, and almond milk until well blended.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Fold in half of the toasted pecans.
  6. Pour the mixture into a greased baking dish and spread evenly.
Baking
  1. Bake for 25-30 minutes, or until set.
Serving
  1. Serve warm, drizzled with maple syrup, garnished with remaining pecans and whipped topping if desired.

Notes

If you have leftovers, store in an airtight container in the fridge for 3-5 days. Reheat in the microwave for a quick breakfast option. This recipe is gluten-free if you use gluten-free oats.