Go Back
pumpkin baked oatmeal

Pumpkin Baked Oatmeal

Andrea Toole
The last baked oatmeal recipe you'll ever need. Packed with cozy spices & toasted walnuts, this Pumpkin Baked Oatmeal is the perfect breakfast for those cool fall mornings!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 ½ cup large flake rolled oats
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp each of allspice and cloves
  • 2 tbsp chia seeds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ¼ cup unsweetened soy milk *Or milk of choice
  • 1/2 cup pure pumpkin puree
  • 1 egg whisked
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp olive oil
  • 1 cup raw walnuts, chopped

Instructions
 

  • Start by preheating the oven to 375F while you line an 8x8 baking dish with parchment or grease with oil.
  • In a medium mixing bowl, add the oats, spices, chia seeds, baking powder and salt and mix well.
  • To the same bowl whisk in the milk, pumpkin puree, egg, maple syrup, vanilla and olive oil.
  • Pour the mixture into the parchment lined baking dish and spread around evenly. Top with the chopped walnuts.
  • Transfer to the oven and bake for 30 minutes or until the walnuts and toasted and browned and the centre of the oats are set. Allow to cool in the pan for 10 minutes before serving.
  • Enjoy hot with some yogurt, nut butter and a little drizzled maple syrup. Enjoy!

Notes

Store covered in the refrigerator for up to 5-6 days. 
Serve warmed up with yogurt & nut butter for a filling breakfast!
Keyword baked oatmeal, baked oats, pumpkin baked oatmeal, pumpkin spice