Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal tastes like Fall in a bowl. You will be in love.

I absolutely LOVE Fall in the US and am excited to be able to experience it again this year after missing out last year due to our big Australia trip (we were there for 3 whole months!!).

Anyway, if you have yet to experience a Fall here, in a nutshell it is breathtaking (at least in Northern California). Also the first day of Fall hits and there are pumpkins and pumpkin flavoured goodies EVERYWHERE! You can indulge in pumpkin beer (pretty awesome), pumpkin ice cream, pumpkin cookies, pumpkin waffles and now this pumpkin pie oatmeal, which you just have to try out for yourself.

I came up with this baked pumpkin pie oatmeal as an alternative to overnight oats so that we can have something to warm our bellies in the morning. It has been a great hit, especially with the toddler who has been waking up asking for pumpkin pie ever since she tried it. Even the hubby (who weirdly doesn’t buy into the whole pumpkin flavored everything???) said it tastes like Christmas in a bowl, which can only be a good thing.

It lasts a couple of days in the fridge and freezes well – just cut it into slices and take some out the night before you want to eat it. I re-heat mine and serve it up with some maple-yoghurt and walnuts, but my husband has been taking a slice of baked oatmeal and eating it on his bike on his way to work, as it holds up really well as a slice after you let it completely cool.

I hope you love pumpkin pie oatmeal as much as we do. Do you have any other Fall favorites? I would love to hear about them, so be sure to leave a comment.

Oh and if you are in need of some more Fall inspired recipes, look no further:

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5 from 1 vote

Baked Pumpkin Pie Oatmeal

This yummy breakfast will warm your belly and make the house smell awesome. It can be made in advance and kept in the fridge for a couple of days or cut into slices and frozen. Just take it out of the freezer the night before it is needed and let it defrost in the fridge. Easy!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Breakfast

Cuisine: Breakfast

Servings: 4 -6

Calories: 284kcal

Author: Whole Food Bellies

Ingredients

• 2/3 cup milk of choice
• 1 tsp pure vanilla extract
• 3 tbsp ground flaxmeal
• 3 1/2 tbsp coconut oil
• 2 tbsp maple syrup
• 2 cups pureed pumpkin or 1 can pumpkin puree make sure thats the only ingredient and opt for organic
• 1 1/2 cups rolled oats
• 3 tbsp coconut sugar you can add more if you like it sweeter
• 1/2 cup raisins
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup more milk of choice
• Plain yoghurt mixed with maple syrup to serve
• Crushed walnuts to serve

Instructions

• Preheat the oven to 375 F and lightly grease an 8-in square baking pan (or a pie dish if you like to pretend you are having pie for breakfast like me)
• Combine the first 5 ingredients in a mixing bow and let sit for 5 minutes to let the flax meal do its thing
• Add the remaining ingredients except the last 1/2 cup milk and stir together
• Pour everything into the prepared baking pan
• Finally, pour the remaining 1/2 cup milk over everything
• Bake 35 minutes and broil for an additional minute if desired to make it nice and golden on top
• Let sit 10 minutes before cutting into slices and serving up with some maple-yoghurt and crushed walnuts
• See notes for storage

Notes

To store: cover and refrigerate or cut into individual slices and freeze. Remove from the freezer the night before you will need it.

Nutrition

Calories: 284kcal | Carbohydrates: 39.9g | Protein: 7g | Fat: 11.3g | Saturated Fat: 8.9g | Cholesterol: 4mg | Sodium: 226mg | Fiber: 5.5g | Sugar: 20.6g