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    Home » Breakfast Recipes

    November 30, 2021

    Pumpkin Baked Oatmeal

    Jump to Recipe

    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.

    pumpkin baked oatmeal on a baking dish with a gold spoon on the side

    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.
    pumpkin baked oatmeal on a baking dish with a gold spoon on the side

    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.

    close-up of pumpkin baked oatmeal on a baking dish with a gold spoon on the side

    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.

    pumpkin baked oatmeal on a baking dish with a gold spoon on the side

    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.

    pumpkin baked oatmeal on a baking dish with a gold spoon on the side. A small bowl with paçoca on the top right corner

    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

    • Chocolate Chip Pumpkin Bread
    • Sweet Potato Stew
    • French Apple Tart
    pumpkin baked oatmeal on a baking dish with a gold spoon on the side

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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    pumpkin baked oatmeal on a baking dish with a gold spoon on the side. A small bowl with paçoca on the top right corner

    Pumpkin Baked Oatmeal

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American
    • Diet: Gluten Free
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    Description

    This pumpkin baked oatmeal recipe is dairy-free, gluten-free and it tastes like fall!


    Ingredients

    Scale

    Pumpkin Baked Oatmeal

    • 2 cups gluten-free rolled oats (200 g)
    • ¼ cup coconut sugar
    • 1 pinch salt
    • ½ tsp baking powder
    • ½ tsp cinnamon
    • ¼ tsp ginger powder
    • ¼ tsp ground cloves
    • ¼ tsp ground nutmeg
    • 2 medium-sized eggs
    • 1 and ½ cups almond milk (360 ml)
    • 1 tsp vanilla extract
    • ¼ cup pumpkin puree
    • ¼ cup hazelnuts, chopped

    Toppings (optional)

    • ½ cup coconut condensed milk (120 ml)
    • ¼ cup vegan heavy cream (60 ml)
    • 1 tbsp crumbled paçoca

     


    Instructions

    1. Preheat the oven to 350 degrees F (180 C).
    2. Add the oats, baking powder, cinnamon, ginger, ground cloves, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
    3. Then, add the eggs, pumpkin puree, milk, and vanilla extract into a different bowl and whisk to combine.
    4. Pour the wet ingredients over the dry ingredients and mix everything.
    5. Transfer the oatmeal batter to a greased baking dish, add chopped hazelnuts on top, and bake for 20 to 30 minutes or until golden.
    6. Mix the vegan heavy cream with the coconut condensed milk into a small bowl and set aside. Pour over the oatmeal when serving.

    Notes

    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.

    Keywords: pumpkin baked oatmeal

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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