PUMPKIN BAKED OATMEAL
Perfect baked oatmeal with pumpkin purée, warm spices, and maple syrup, studded with pecans and cranberries. Made in just 1 bowl with 10 ingredients.
Provided by Minimalist Baker
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
- Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
- Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a "swirl" effect (optional) and cranberries (optional).
- Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
- Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup.
- Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 36.1 g, Protein 6.8 g, Fat 18.3 g, SaturatedFat 1.8 g, Sodium 159 mg, Fiber 5.9 g, Sugar 9.3 g
PUMPKIN BAKED OATMEAL
The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It's vegan and gluten-free.
Provided by Brittany Mullins
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining pecans/walnuts across the top.
- Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 228 kcal, Sugar 5 g, Sodium 276 mg, Fat 10 g, Carbohydrate 31 g, Fiber 4 g, Protein 5 g
PUMPKIN BAKED OATMEAL
Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.
Provided by Taesha Butler
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.
Nutrition Facts : Calories 135 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 176 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PUMPKIN OATMEAL BAKED PUDDING
A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!
Provided by vitalev
Categories Breakfast
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
- In a medium bowl, combine oats, brown sugar, salt, and spices.
- In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
- Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
- Bake 30-40 minutes or until center is firm.
- Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
- NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!
Nutrition Facts : Calories 562.9, Fat 15.3, SaturatedFat 5.6, Cholesterol 25.6, Sodium 690.4, Carbohydrate 92.7, Fiber 6.8, Sugar 41.4, Protein 16.1
HEALTHY PUMPKIN-OATMEAL BAKE
A fall breakfast for a crowd is made easy with this hearty, nutritious oatmeal. Canned pumpkin puree (or butternut squash puree) saves time on prep work and is packed with healthy fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
- Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
- For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
- Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
- Cool on a rack for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 270 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 115 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 7 grams
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