Description
This gluten-free pumpkin baked oatmeal is a warm and cozy treat perfect for fall, featuring wholesome ingredients and chocolate chips.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1 cup almond milk (or any dairy-free milk)
- 1/2 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish to ensure your oatmeal doesn’t stick.
- Combine the rolled oats, pumpkin puree, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt in a large bowl. Mix well until everything is evenly incorporated.
- Fold in the chopped nuts, raisins, or chocolate chips if using for added texture and sweetness.
- Pour the mixture into the prepared baking dish and spread it evenly across the bottom with a spatula.
- Bake for 30-35 minutes or until the top is golden brown and the center has set beautifully.
- Allow to cool slightly before serving—enjoy it warm for that ultimate cozy experience!
Notes
Feel free to customize with your favorite add-ins! Store leftovers in an airtight container for up to 4 days or freeze for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg