Pumpkin Baked Oatmeal is a warm, nourishing breakfast. With its hint of maple syrup, toasted walnuts, and cinnamon it is a scrumptious way to start the day. Make ahead of time and reheat for breakfast during the week, to make mornings healthy and less chaotic.
Preheat oven to 350 degrees
Lightly grease an 8x8 inch baking dish. I used Nutiva palm shortening, but I'm trying to get away from palm oils.
Spread chopped walnuts and pumpkin seeds on an ungreased baking sheet and toast in oven for 4 to 6 minutes. Remove from oven and let cool.
Optional: Run the walnuts and pumpkin seeds through a food processor a few pulses. I do this to remove the chocking hazard risk for my babies.
In a large bowl, combine: milk, pumpkin, eggs, coconut oil, maple syrup, and maple extract. Mix well.
Add cinnamon, nutmeg, and salt. Mix well.
Add oats, 1/2 cup roasted walnut & pumpkin seeds. Blend well.
Spread mixture evenly in your prepared baking dish. Bake 25-30 minutes. Result should be light brown on top.
Garnish with remaining roasted walnuts and pumpkin seeds.
Serve warm.
This dish is easily reheated in the oven or microwave. Only use enough time to reheat and not cook. Drizzle with milk before reheating to add moisture.
Serving ideas: