How do you make these baked oats gluten-free?

The easiest way is to use certified gluten-free rolled oats in this recipe. Oats on their own are not gluten-free as they are often cross contaminated with wheat. Using dedicated gluten-free rolled oats ensures that those oats meet regulated standards for those dealing with allergies and autoimmune conditions like Celiac’s Disease.

How long does pumpkin baked oatmeal last?

Once the pumpkin baked oatmeal cools completely, you can place it in an airtight container and store in the fridge for up to 5 days. Enjoy it warm or cold. If wanting to enjoy warm, just take a square and place it on a microwave safe dish and heat up in the microwave for a minute to heat through. Alternatively, you can also heat this up in the toaster oven for a few minutes until warmed through.

Is pumpkin healthy for you?

One of the top benefits for utilizing pumpkin during this season is that it is loaded with good for you nutrients. The intense orange hue of the pumpkin is a good indicator of how rich in beta carotene it is. This antioxidant is responsible for supporting our immune systems and protecting our eyes. Pumpkin is also a great source of fiber with 1 cup providing up to 7 grams of fiber. It’s also provides other vital nutrients like vitamin E (great for overall skin health) and iron. In short, pumpkin is not only a great ingredient to add to fall recipes, but it also provides a whole host of different benefits when consumed.

Can I freeze pumpkin baked oatmeal?

Yes! Just cut the baked oats into squares and store them in an airtight container, separating the bars with parchment paper to prevent them from sticking. Place in the freezer for up to 2 months. When you want to reheat, just remove a square and either place in the microwave for 2 minutes to warm through or in your oven at 350F for 5 minutes to warm through to your liking.

Pumpkin Baked Oatmeal - Plant Based RD

Description

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.

Ingredients

Scale

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

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Instructions

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.

Notes

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.