This delicious Baked Pumpkin Oatmeal is a great way to enjoy the flavours of pumpkin pie in a healthy breakfast. It has the flavours we associate with fall or autumn. To the rolled oats we add pumpkin puree and pumpkin spice, all mixed together in one bowl, and gently sweetened with maple syrup. It is so easy to make that it’s suitable for busy weekdays.
2cups(500 ml) oat milk - dairy, soy or nut milk can be usedSee Note 2
¼cup(60 ml) maple syrup
2 ¼cups(180 g) old-fashioned rolled oats
1 ½tablespoonchia seedsSee Note 3
1 ½teaspoonpumpkin spice - sub for ground cinnamonSee Note 4
coconut oil - for greasing the baking dish.
Preheat your oven to 180 degrees C (355 F).
Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
To a large bowl, add the pumpkin puree, vanilla, milk, maple syrup and orange zest and whisk until smooth.
Add the oats, chia seeds, baking powder and pumpkin spice and mix again until everything is well combined.
Pour the mixture into your baking dish and bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Pumpkin Puree: I use my Homemade Pumpkin Puree. Alternatively, you can use canned pumpkin puree. (Not pumpkin pie filling.) There can be a weight variation between homemade/canned - therefore, this is one occasion I recommend using a cup measure for accuracy.
Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Pumpkin Spice: I use my Homemade Pumpkin Spice Mix. Alternatively, you can use storebought or substitute for the same amount of ground cinnamon.
Toppings: the toppings are optional (and are not included in the nutritional information).