This pumpkin baked oatmeal is one of the best fall breakfast recipes you’ll ever try! It’s so delicious and seriously tastes like fall! Plus, it’s dairy-free and gluten-free.
Why you will love this recipe
- This pumpkin baked oatmeal is warm, cozy, and super filling.
- It’s gluten-free and dairy-free.
- It’s quick and easy to make.
- You can meal prep in advance.
Ingredients for this recipe
Oats: Use rolled oats. Ensure your oats are gluten-free.
Almond milk: We’ve used almond milk, but you can use any plant-based milk.
Eggs: We’ve used two medium-sized eggs.
Pumpkin puree: You can use homemade or store-bought.
Vanilla Extract: For extra flavor.
Coconut Sugar: To sweeten. Plus, it’s a healthier choice than brown sugar.
Baking powder: Use half of a teaspoon.
Salt: Add a pinch of salt to enhance all flavors.
Spices: We’ve used cinnamon, ginger, ground cloves, and ground nutmeg.
Hazelnuts: Add chopped hazelnuts on top of your baked oatmeal for extra crunchiness! You can substitute with pecans or almonds.
Toppings: You can eat this baked oatmeal on its own or add some extra toppings! We’ve used vegan heavy cream mixed with coconut condensed milk to drizzle on top and crumbled paçoca.
How to make this recipe
Preheat the oven to 350 degrees F (180 C).
Add the oats, baking powder, cinnamon, ginger, ground cloves, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
Then, add the eggs, pumpkin puree, milk, and vanilla extract into a different bowl and whisk to combine.
Pour the wet ingredients over the dry ingredients and mix everything.
Transfer the oatmeal batter to a greased baking dish, add chopped hazelnuts on top, and bake for 20 to 30 minutes or until golden.
Mix the vegan heavy cream with the coconut condensed milk into a small bowl and set aside. Pour over the oatmeal when serving.
Recipe variations
Add nuts or seeds: You can add extra nuts or seeds to this recipe, like almond flakes or pecans.
Chocolate chips: Add chocolate chips for extra sweetness.
Add dried fruit: You can add more dried fruits like cranberries or raisins.
Tips for making this recipe
- Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.
- Serve warm: This recipe is best when eaten warm.
- Don’t overbake: Ensure you don’t overbake the oatmeal so it doesn’t get too dry.
- Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature.
More fall recipes
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Pumpkin Baked Oatmeal
Ingredients
Pumpkin Baked Oatmeal
- 2 cups gluten-free rolled oats 200 g
- 1/4 cup coconut sugar
- 1 pinch salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 medium-sized eggs
- 1 and 1/2 cups almond milk 360 ml
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1/4 cup hazelnuts chopped
Toppings
- 1/2 cup coconut condensed milk 120 ml
- 1/4 cup vegan heavy cream 60 ml
- 1 tbsp crumbled paçoca
Instructions
- Preheat the oven to 350 degrees F (180 C).
- Add the oats, baking powder, cinnamon, ginger, ground cloves, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
- Then, add the eggs, pumpkin puree, milk, and vanilla extract into a different bowl and whisk to combine.
- Pour the wet ingredients over the dry ingredients and mix everything.
- Transfer the oatmeal batter to a greased baking dish, add chopped hazelnuts on top, and bake for 20 to 30 minutes or until golden.
- Mix the vegan heavy cream with the coconut condensed milk into a small bowl and set aside. Pour over the oatmeal when serving.