Pumpkin Pie Baked Oatmeal
Healthy and delicious breakfast treat. Pumpkin adds a healthy dose of Vitamin A to your breakfast routine, while the smells of pumpkin spice leave your mouth watering.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
- 2 cups pumpkin canned or fresh
- 3 eggs
- 1 cup almond milk sub cashew or rice milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups oats rolled
- 1/4 cup ground flax seed
- 1 tbs pumpkin pie spice sub 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, and 1/4 tsp ground cloves.
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1 cup pecans chopped
- 2 cup coconut yogurt optional topping
Preheat oven to 375ºF. Grease a 9x11 baking dish with coconut oil.
In a blender, or medium bowl, combine all wet ingredients until smooth.
In a large bowl, mix together oats, flaxseed, spices, baking powder, and salt. Add wet ingredients and stir to combine. Pour into prepared baking dish.
Sprinkle chopped pecans across the top of the oatmeal.
Bake in preheated oven for 40-45 minutes or until the oatmeal feels set.
Let cool slightly before serving. Enjoy warm or cool. Use coconut yogurt (or almond milk yogurt) as a topping. Store any leftovers in the refrigerator.
Add more protein to this recipe by adding in your favorite collagen powder. My favorite is Vital Proteins.
You also can make these into muffins! Bake for less time in a muffin tin, about 20-25 minutes.
Calories: 328kcal | Protein: 11g | Fat: 10g | Fiber: 8g | Sugar: 19g