Pumpkin Baked Oatmeal (Vegan)
Combine rolled oats, canned pumpkin and a handful of pantry staples to make this simple but satisfying fall breakfast!
Servings: 4 servings
Calories: 530kcal
Ingredients
- 2 ½ cups rolled oats also called "old fashioned oats"
- ½ cup light brown sugar plus more to taste
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon table salt
- ⅓ cup chopped pecans optional
- 2 tablespoons ground flaxseed optional
- 15 ounce can pumpkin puree
- 1 ½ cups milk or non-dairy milk
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips for topping; optional
Instructions
- Preheat the oven to 350F. Spray an 8x11-inch or similarly sized baking dish with cooking spray.
- In a large bowl or directly in the baking dish, stir together the dry ingredients: rolled oats, brown sugar, cinnamon, pumpkin pie spice, salt, and optional pecans and flax. Stir in the pumpkin, milk, eggs, and vanilla extract, until well combined.
- Spread the oatmeal into an even layer in the baking dish. Top with chocolate chips. Bake for 30-35 minutes, or until the oatmeal pulls away from the edges of the baking dish. A knife or toothpick inserted in the center should come out clean.
- Enjoy topped with additional cinnamon, brown sugar, and chocolate chips.
Video
Notes
- Milk: I use unsweetened soy milk but any milk will work.
- Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave with a splash of milk for 45-60 seconds, or until warmed through.
Nutrition
Calories: 530kcal | Carbohydrates: 85g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 649mg | Fiber: 11g | Sugar: 43g | Vitamin A: 16727IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 5mg
