Easy Pumpkin Baked Oatmeal (With Pecans)!
Whole grain oats and roasted pecan pieces mixed into a pumpkin spice flavored batter sweetened with maple syrup! This healthy bake is the perfect fall breakfast. It's even gluten and dairy free.
Servings: 9
Equipment
- 9 x 9" baking dish
Ingredients
Wet Ingredients
- ¾ cup pumpkin puree *see note below
- 2 large eggs
- 1 & ¼ cups unsweetened almond milk *or milk of choice
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil *melted & slightly cooled
Dry Ingredients
- 2 & ½ cups whole grain oats *see note below
- 1 & ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ⅓ cup roughly chopped roasted pecans *plus additional for topping if desired *see note below
- ⅛ teaspoon pure stevia *see note below
- ¼ teaspoon salt
Other
- Nonstick cooking spray
Optional Toppings
- Extra chopped nuts, extra maple syrup, agave, honey, whipped topping, ice cream, milk
Recipe notes:
Pumpkin puree: this recipe uses less than a can of pumpkin. I recommend transferring leftover puree to an airtight, lidded container as it tends to go bad more quickly if left in the can. Try using up your puree by using it in an Almond Flour Pumpkin Mug Cake or Pumpkin Chia Pudding! Whole grain rolled oats: quick oats will also work but your bake may not be as moist. Pecans: packaging will clearly be mark "roasted/toasted." If you cannot find roasted pecans at the store you can easily do it yourself. Simply heat oven to 350°F and spread pecans in a single layer on a large baking sheet. Toast 3 minutes, shake and toast 2-3 more. Be careful, it won't take long and they can burn easily! Stevia: be sure to use an uncut/pure stevia. Stevia is 200 x 400 times sweeter than sugar and so it is often mixed with other, more mild sweeteners to create more of a 1:1 refined sugar replacement product. You can also use pure liquid stevia drops! If you go this route, add the drops to wet ingredients rather than dry!Instructions
- Preheat oven to 400°F.
- Measure pumpkin puree, eggs, almond milk, maple syrup and vanilla extract into a large bowl. Melt coconut oil in the microwave and allow it to cool slightly. Add coconut oil to the bowl and whisk well.¾ cup pumpkin puree, 2 large eggs, 1 & ¼ cups unsweetened almond milk, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, ¼ cup coconut oil
- Add whole grain oats, baking powder, pumpkin pie spice, roughly chopped roasted pecans, stevia and salt to the bowl. (*Tip: you don't need to dirty a separate bowl for this recipe, you can measure the dry ingredients into the same bowl on top of wet ingredients).2 & ½ cups whole grain oats, 1 & ½ teaspoons baking powder, 2 teaspoons pumpkin pie spice, ⅓ cup roughly chopped roasted pecans, ⅛ teaspoon pure stevia, ¼ teaspoon salt
- Mix wet and dry ingredients together.
- Coat a 9x9" casserole dish with nonstick cooking spray. Pour batter into prepared dish and sprinkle with extra roasted pecan pieces if desired. Bake for 30-35 minutes, until golden brown.
- Allow oatmeal to cool, cut into individual portions and serve with desired toppings.
Video
Nutrition
Serving: 1/9th of recipe (all values are approximate, toppings not included).