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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

AuthorRita
This pumpkin baked oatmeal recipe is dairy-free, gluten-free and it tastes like fall!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings6 servings

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 

  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.