Pumpkin Baked Oatmeal

This healthy pumpkin baked oatmeal uses a WHOLE can of pumpkin for a big dose of real pumpkin flavor, perfect for meal prep or to feed the fam!

Course Breakfast, Brunch, Meal Prep

Cuisine American

Keyword baked pumpkin oatmeal, pumpkin baked oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 297kcal

Author Kelli Shallal MPH RD

Equipment

9 x 13 baking dish

Ingredients

4 cups rolled oats
1 teaspoon baking powder
¼ cup chia seeds
1 tablespoon cinnamon
1 tablespoon pumpkin spice
15 ounces canned pumpkin
¾ cup vanilla almond milk
1 large egg
¼ cup coconut oil melted
¼ cup maple syrup

Optional Toppings

¼ cup dark chocolate chips
⅓ cup pecan halves

Instructions

Preheat oven to 375F and grease 9 x 13 casserole dish.
In a large bowl, combine the oats, chia seeds, baking powder, cinnamon, and pumpkin spice.
4 cups rolled oats, 1 teaspoon baking powder, ¼ cup chia seeds, 1 tablespoon cinnamon , 1 tablespoon pumpkin spice
Add pumpkin, melted coconut oil, egg, almond milk, and maple syrup. Mix until well combined.
15 ounces canned pumpkin , ¾ cup vanilla almond milk, 1 large egg, ¼ cup maple syrup , ¼ cup coconut oil
Spread out oat mixture in the casserole dish. Optionally, top with dark chocolate and pecans. Bake for 40-45 minutes until inserted toothpick comes out clean.

Notes

Store in the refrigerator in an air-tight container for up to a week.

To freeze, let the bake cool completely. Then, cut it into 6-8 servings, wrap each piece in saran plastic wrap, and place it in a ziplock or stasher bag in the freezer for up to 3 months.

Nutrition