Pumpkin Baked Oats
Ah, oats. What can’t you do? Baked oats, overnight oats, oatmeal, oat milk, ice cream, but, seriously oats are such a staple for me. And, if you’re a fan of meal prepping (or just delicious breakfasts) these pumpkin baked oats, will hopefully, be a new staple for you!
They’re easy, filled with pumpkin and chocolate chips (or, replace with nut!), and make the perfect fall breakfast. Baked oats are so easy because you just toss everything together, pour in a pan, and bake! I love being able to multitask in the morning so just throwing these in the oven makes life so much simpler.
But, if you are someone who doesn’t have time to make breakfast in the morning, these are also one of my go-to meal prep breakfasts. You can make them on Sunday, transfer to a container and simply pull out a slice each morning! It’s actually really good cold as well, so no need to even heat it up.
INGREDIENTS
- Oats
- Non-dairy milk: You can use any non-dairy milk you have on hand. If not vegan, feel free to use regular milk.
- Pumpkin puree
- Maple syrup: You can substitute the maple syrup for agave, or if not vegan, honey.
- Ground flaxseed: In a pinch, you can substitute oat flour for the ground flaxseed.
- Vanilla
- Pumpkin pie spice: No pumpkin pie spice on hand? You can use ¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, or nutmeg (use whatever you happen to have on hand!).
- Chocolate chips: Adding chocolate chips is, of course, optional! You can leave them out, or replace with nuts and/ or raisins.
- Salt
- Baking powder
And that’s everything! 10 ingredients and you’ll have a delicious, filling fall breakfast.
If you make this recipe, please leave a comment and review below letting me know how you enjoyed it! And, I always love being tagged on your recreations on Instagram @nourishedwithnatalie.
Pumpkin Baked Oats
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tbsp ground flaxseed
- ½ tsp salt
- 1 tsp pumpkin pie spice
- â…” cup pumpkin puree
- 1 cup non-dairy milk
- â…“ cup maple syrup / agave
- 1 tsp vanilla
- 2-3 tbsp chocolate chips
Instructions
- Preheat oven to 350F
- To a medium sized bowl, mix together the dry ingredients (rolled oats, baking powder, ground flaxseed, salt, and pumpkin pie spice).
- In another bowl, whisk together all the wet ingredients until smooth.
- Pour the wet ingredients into the dry and whisk together. Add in chocolate chips (or any other mix-ins).
- Grease a 9×9 pan with a little bit of oil and pour the mixture inside.
- Bake for 35 minutes, or until the top is golden and the center is set.
- Let cool for 10 minutes and serve! It will firm up as it sits.
So happy with the way this turned out! I made it on Sunday and then had breakfast for the next 4 days. Delicious and super easy to make🧡
Yay – I’m glad you enjoyed 🙂