Perfect for a fall Sunday brunch, Pumpkin baked oatmeal is comfort food we don’t have to feel guilty about.
Oatmeal is something we should incorporate into our diet several times a week for many reasons, including its high fiber content, it is full of iron and vitamin B6 and even has some protein. For me the old fashioned way of cooking oatmeal on the stove gets booooring real quick! I often eat raw oats in acai bowls or overnight oats, both are very delicious… but sometimes a warm breakfast is what hits the spot and this one works well by incorporating the fall flavor of pumpkin! Your skin will be thanking you too since pumpkin is packed with vitamin A (Offers UV protection, glowing skin and can help slow down the signs of aging).
As long as you have all the ingredients on hand,
this one is very easy to prepare! 
It’ll reheat well and even tastes good cold.
** The recipe calls for (2) flax eggs. If you aren’t familiar, per “egg”, its just 1 tablespoons of ground flax seed with 3 tablespoons of water. Stir and let sit for a few minutes to thicken before adding to mixture.
Pumpkin Baked Oatmeal
The flavor of pumpkin coupled with the heartiness of oats is like a warm blanket on a cool fall day.
Ingredients
- 1 (15) oz can pumpkin puree
- 4 cups old fashioned rolled oats
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup full fat canned coconut milk
- 1 1/2 cup non dairy milk (I used oat milk)
- 1 cup maple syrup
- 2 flax eggs
- 2 tsp vanilla
Directions
- Step 1 Preheat oven to 350 and grease a 9×13 baking dish.
- Step 2 In a large bowl, combine all dry ingredients.
- Step 3 Mix in remaining ingredients and pour into prepared baking dish, sprinkle with pumpkin seeds and chopped pecans if desired
- Step 4 Bake for 30-35 minutes
- Step 5 Remove from oven and let cool for a few minutes.
- Step 6 Cut into individual servings. Serve with maple syrup and/or coconut whipped cream if desired.
