Pumpkin Baked Oatmeal
I don’t know about you, but I can eat pumpkin year-round. There were a couple of cans of pumpkin that were nearing their expiration dates and I don’t care that it’s August.
I found the recipe in the Budget Bytes book and she calls it Autumn Delight Baked Oatmeal. Delight, indeed! I made a couple of changes to make it vegan. I left out the apple, but I think next time I make it, I’ll use up the tiny apples rolling around in the fridge drawer.
Pumpkin Baked Oatmeal
Equipment
- 8×8” pan
Ingredients
- 1 can pumpkin purée not pie filling, 15 oz can
- 2 flax eggs 2 tbsp ground flax plus 2 tbsp water
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves or nutmeg
- 1 tsp baking powder
- 1.5 cups your choice of plant milk
- 1 medium apple, cored and chopped optional
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 2.5 cups rolled oats
Instructions
- Preheat oven to 375 degrees.
- Combine pumpkin purée, flax eggs, brown sugar, salt, cinnamon, cloves or nutmeg, and baking powder in a large owl. Stir, add plant milk, and stir until mixed well.
- Now add apple (if using), walnuts, cranberries, and oats. Pour mixture into 8×8” pan.
- Bake for 45 minutes.
- After it has cooled, refrigerate baked oatmeal until ready to eat. Reheat in microwave or eat chilled with a drizzle of maple syrup.
This is the perfect make-ahead breakfast! I prefer my baked oatmeal cold, but in a minute you could reheat this. I sometimes eat this as a snack as well.
