Pumpkin Pie Baked Oats
Cozy pumpkin pie baked oats made with creamy pumpkin puree, rolled oats, and warm spices. This vegan, one-bowl breakfast is soft in the center, golden on the edges, and perfect for fall meal prep.
Ingredients
- 180 g pumpkin puree about 3/4 cup - thick, canned or homemade
- 90 g rolled oats 1 cup - use certified gluten-free if needed
- 16 g oat flour
- 7 g ground flaxseed 1 tbsp
- 120 ml soya milk 1/2 cup
- 3 tbsp maple syrup
- 1 tbsp almond butter
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice see notes
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp pumpkin seeds for topping
- 2 tbsp chopped pecans for topping (optional)
- Yogurt of choice for serving
Instructions
- Mix dry ingredients: In a large bowl, whisk together rolled oats, oat flour, ground flax-seed, pumpkin pie spice, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk pumpkin puree, soya milk, maple syrup, almond butter (i use my homemade almond butter, recipe here) and vanilla until completely smooth.
- Combine: Pour wet into dry and stir well. Let batter rest for 2 minutes so oats absorb the liquid.
- Top and bake: Grease your baking dish with olive oil. Transfer the prepared batter to the greased baking dish, spread evenly, and sprinkle with pumpkin seeds and pecans. Bake at 175°C / 350°F for 25-28 minutes until edges are golden and set.
- Rest and serve: Cool for 10 minutes, then slice. Serve warm with a swirl of yogurt of choice and extra maple if you like and enjoy!
Notes
- If using homemade puree, drain any excess liquid first so the oats set properly.
- To make nut-free, omit pecans and use only pumpkin seeds.
- For pumpkin spice- mix 1 tsp cinnamon+ 1/4 tsp ginger+1/4 tsp ground nutmeg+1/4 tsp all spice or ground cloves.
- Storage: Fridge up to 4 days, freezer up to 2 months.