Pumpkin Baked Oatmeal {Dairy Free}

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.

Break out the sweaters and boots!  The air is turning cool and feels refreshingly crisp.  The leaves are changing to gorgeous golds and reds.  And pumpkins!  Those lovely orange pumpkins are everywhere!

Happy first day of fall!  Ok so I’m a few days late, but it will always be the right time for this recipe.

If you have never tried baked oatmeal before, you are in for a treat!  It is absolutely delicious – think dessert but without all the guilty stuff.  Make it ahead, freeze it in individual portions, then reheat on busy mornings, pack it in school lunches, or keep it as an amazing after-school snack.

This Pumpkin Baked Oatmeal is sweetened with pure maple syrup – from New Hampshire of course.  Maple syrup really is the perfect compliment to almost any pumpkin dish.

I’m lactose intolerant so canned coconut milk is my preference and always on hand in our house.  I use it in most recipes.  Coconut milk is not your thing?  Use whatever type of milk you would normally combine with oatmeal.  Almond milk, cashew milk or regular dairy milk, this recipe can handle it.

PIN IT NOW, MAKE IT LATER

Print

Pumpkin Baked Oatmeal {Dairy Free}

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.

Author: Cindy Unangst

Ingredients

• 1/2 cup walnuts or pecans, chopped
• 1/4 cup pumpkin seeds
• 3/4 cup coconut milk (or almond/cashew milk or regular milk)
• 1 cup pumpkin, puree
• 1/4 cup maple syrup
• 2 large eggs, room temperature
• 1/4 cup coconut oil, melted
• 1 1/2 tsp pure maple extract
• 2 cups old fashioned oats
• 1 tsp ground cinnanmon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat oven to 350 degrees

2. Lightly grease an 8x8 inch baking dish.  I used Nutiva palm shortening, but I'm trying to get away from palm oils.

3. 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.

4. In a large bowl, combine: milk, pumpkin, eggs, coconut oil, maple syrup, and maple extract.  Mix well.

5. Add cinnamon, nutmeg, and salt.  Mix well.

6. Add oats, 1/2 cup roasted walnut & pumpkin seeds.  Blend well.

7. Spread mixture evenly in your prepared baking dish.  Bake 25-30 minutes.  Result should be light brown on top.

8. Garnish with remaining roasted walnuts and pumpkin seeds.

Recipe Notes

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:

• Drizzle with maple syrup
• A dollop of whipped cream
• Add berries
• Add more walnuts or pumpkin seeds
• Top with ice cream with a drizzle of salted caramel for an alternative to a brownie sundae

Let's be social!

Comments

comments