master

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Pumpkin Baked Oatmeal

Old Fashioned rolled oats (don’t substitute steel cut or instant oats)

pecan pieces (or chopped pecans)

baking powder

Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)

kosher salt

pumpkin puree

milk of choice (dairy, almond or oat)

pure maple syrup

coconut oil, melted and cooled to room temp

pure vanilla extract

For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

oven

Preheat the oven to 375 degrees Fahrenheit.*

Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.

In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.

Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.

Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.