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Pumpkin Baked Oatmeal
Try it for breakfast or topped with ice cream or whipped coconut cream for dessert!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 2 cups whole grain oats
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice or sub a mix of cinnamon, nutmeg, cloves, and ginger
- 2 cups almond milk or other plant-based milk
- 1/2 cup canned pure pumpkin NOT pie filling
- 2 Tablespoons pure maple syrup
- 1 flax egg (1 Tablespoon ground flax seed stirred into 3 Tablespoons warm water, let sit 5 minutes to thicken)
- 1 teaspoon vanilla extract omit if using vanilla almond milk
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
Instructions
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You'll need: two mixing bowls, an 8x8 or similar baking dish, a whisk, and a spoon and/or bowl scraper. Heat oven to 350 F.
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In one mixing bowl, combine your dry ingredients: oats, baking powder, salt, spice, sugar.
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In the other bowl, whisk together your wet ingredients: milk, pumpkin, maple syrup, flax egg, and vanilla.
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Add wet to dry and stir to combine. Fold in cranberries and chopped pecans.
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Pour into baking dish and bake 30 minutes. Top should be set and slightly golden. Serve warm, topped with additional milk if desired. For dessert, drizzle with additional maple syrup and top with ice cream or whipped cream, if desired.
