This Pumpkin Baked Oatmeal gives me all of the pumpkin pie vibes, but in breakfast form. Make ahead for a tasty and nourishing morning treat.
- 1 1/2 cups soy milk or oat milk
- 1 cup canned pumpkin puree
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 tbsp ground flaxseeds
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 cups rolled oats
- 1/2 cup dairy-free chocolate chips
- Preheat your oven to 350F and prepare an 8-in x 8-in ceramic baking dish. To a medium sized mixing bowl add the canned pumpkin, milk, peanut butter, maple syrup, vanilla, flaxseeds, pumpkin pie spice, baking powder, and kosher salt then whisk well into a batter.
- Pour in your oats and the chocolate chips and fold them into the batter.
- Pour the batter into your greased baking dish and place in the oven to bake for 40 minutes. Remove from the oven and allow to cool for 20 minutes before cutting into it and serving.
For the best flavor, make your own pumpkin pie spice mix. The premade jarred pumpkin spice is great when you are in a rush, but making your own fresh from scratch takes the flavors up a notch. I like to do a mix of 1 tsp cinnamon and 1/4 tsp each of ginger, nutmeg, allspice and 1/8 tsp ground cloves.
Substitute the pumpkin puree with another mash. For those that don’t have pumpkin puree available to them, try caned butternut squash or sweet potato puree.
Add your favorite mix-ins. Try mixing chocolate chips, pecans, walnuts, pepitas, or even dried cranberries into the batter before baking.
Keywords: pumpkin baked oats, pumpkin pie baked oats, baked oatmeal, pumpkin baked oatmeal