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!
Servings: 4 -6
Calories: 284kcal
Ingredients
- ⅔ cup milk of choice
- 1 teaspoon pure vanilla extract
- 3 tablespoon ground flaxmeal
- 3 ½ tablespoon coconut oil
- 2 tablespoon maple syrup
- 2 cups pureed pumpkin or 1 can pumpkin puree make sure thats the only ingredient and opt for organic
- 1 ½ cups rolled oats
- 3 tablespoon coconut sugar you can add more if you like it sweeter
- ½ cup raisins
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ 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 ½ cup milk and stir together
- Pour everything into the prepared baking pan
- Finally, pour the remaining ½ 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