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Pumpkin Pie Baked Oats Recipe

Pumpkin pie baked oats is an easy fall breakfast that hungry kids and toddlers will love! This super yummy oatmeal bake is quick and easy to throw together on atheweekend or to meal prep for weekday breakfasts. Naturally gluten free, vegan ,and made with no eggs and no dairy.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4 servings
Calories 317kcal
Author Lyndsey

Equipment

Ingredients

Instructions

  • Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender.
    2 cups gluten-free rolled oats, 1 cup almond milk, 1 15 oz can pumpkin puree, ¼ cup maple syrup, 1 teaspoon baking powder, 2 teaspoon pumpkin spice, ¼ teaspoon salt, 1 teaspoon vanilla extract, ¼ cup Orgain vanilla vegan protein powder
  • Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
  • Coat an 8X8 baking dish with coconut oil or cooking spray.  Add oatmeal mixture to dish.
  • Top with mix-ins and gently fold in.  Bake at 350F for approximately 30 minutes.
    ¼ cup mini chocolate chips

Notes

  • Top with vanilla Greek yogurt to make it a high protein breakfast.
  • Mix in mini chocolate chips or other delicious toppings like dried cranberries, walnuts, pecans or pumpkin seeds.
  • Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
  • Freezer: Once pumpkin baked oats have baked and cooled, it may be frozen and stored in a freezer safe container for up to 3 months in the freezer.
  • Reheating: Reheat leftovers in the microwave with a drizzle of almond milk for increments of 30 seconds until heated through

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 56.9g | Protein: 8.2g | Fat: 5g
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