You may be tempted to sleep in on chilly autumn mornings, but a warm and cozy bowl of Baked Pumpkin Oatmeal will make getting out of bed a little easier. Loaded with pumpkin pie spices, this easy to make oatmeal recipe is a terrific autumn breakfast. It’s vegan and gluten-free.
I’m really not a pumpkin spice kind of a girl. I’ve never had a pumpkin spice latte and I don’t own and pumpkin spice scented body products. But autumn does have me craving warm, cinnamony foods, and pumpkin is pretty much everywhere this time of year.
Pumpkin doesn’t have much flavor on it’s own. It’s the cinnamon, ginger, and nutmeg that it’s often paired with that people find themselves drawn to.
Pumpkin contains a lot of nutrients, so it definitely deserves a spot on our plates, with our without the spices. Some of the many health benefits of pumpkin include:
- Pumpkin is loaded with beta-carotene, which the body turns into vitamin A, as well as vitamin C. Both vitamins can help boost the immune system.
- The vitamin A, lutein, and zeaxanthin that pumpkin contain can help protect the eyes from sight-loss.
- It contains carotenoids, which have been shown to lower the risk of cancer.
- Pumpkins are high in potassium and fiber, which have are known to benefit heart heath.
- The carotenoids and vitamin A in pumpkins are great for your skin.
- The many nutrients in pumpkin are known for reducing inflammation in the body, which in turn reduces the risk of chronic disease.
How to Make Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal is super easy to make!
- First, you whisk together the pumpkin purée, non-dairy milk, maple syrup, and nut butter.
- Next, you add rest of the ingredients to the bowl and mix to combine everything.
- And then you just pop it in the oven!
My oven runs hot, so this dish needs just half an hour to cook. It could take up to 40 minutes to bake, depending on the oven, though.
Oats a naturally gluten-free, but they can get contaminated when they’re processed on the same equipment as glutenous grains. If you follow a gluten-free diet, make sure you’re rolled oats are safe. Bob’s Red Mill has certified gluten-free oats.
You can serve the finished dish with a dollop of whipped coconut cream or non-dairy vanilla yogurt to make your breakfast seem a little fancy.
Baked Pumpkin Oatmeal
- 1 14-ounce can pumpkin purée
- 1 cup non-dairy unsweetened milk
- 3 tablespoons cashew or almond butter
- 1/4 cup maple syrup
- 1 1/2 cups rolled oats
- 1 banana sliced
- 1/4 cup pumpkin seeds
- 1/4 cup toasted pecans chopped
- 1/4 cup dried cranberries
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Preheat oven to 350° and lightly oil a small casserole dish.
- In a medium bowl, whisk together the non-dairy milk, nut butter, maple syrup, and pumpkin purée until smooth.
- Gently stir in the oats, banana, seeds, nuts, cranberries, and spices until evenly mixed. Pour the mixture into the casserole dish.
- Bake 30 to 40 minutes, until the oatmeal is firm and heated throughout. Serve hot.
Other breakfast recipes you might enjoy include:
- Apple Pie Oatmeal
- Overnight Oats with Mixed Berries and Chia
- Fruit and Nut Quinoa Breakfast Bowl
- Elvis Oatmeal