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    Home » Recipes » Breakfast

    Pumpkin Baked Oatmeal

    Published: Nov 21, 2021 by Gaby Dimova · This post may contain affiliate links · Leave a Comment

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    This pumpkin pie baked oatmeal is a delicious and festive fall breakfast or dessert. It's packed with nutrients too and is vegan and gluten free.

    pumpkin baked oatmeal in a ramekin

    What you will need to make the pumpkin baked oatmeal

    • ½ cup pumpkin puree
    • ½ cup oats
    • ½ cup dairy free milk
    • 1 tablespoon cashew butter
    • 1 tablespoon protein powder
    • 2 tablespoon maple syrup
    • ¼ teaspoon baking powder
    • ¼ teaspoon vanilla
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • dash of ginger (optional)
    • dash of salt
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon crushed pecans
    overview shot of pumpkin oatmeal in a ramekin

    How to make the oats

    • To a blender or food processor, add the pumpkin, oats, milk, cashew butter, protein powder, maple syrup, baking powder, vanilla, cinnamon, nutmeg, ginger, and salt.
    • Blend everything up until you get a thick batter.
    • Fold in the crushed pecans and pumpkin seeds and mix them in.
    • Pour the batter into a ramekin or another oven safe dish. Top with more pecans and seeds, if you wish.
    • Bake the oats for 25-30 minutes at 350*F.

    If you liked this recipe, you might also like these other baked oat recipes:

    carrot cake baked oatmeal

    chocolate baked oats

    overview shot of pumpkin oatmeal in a ramekin

    Pumpkin Baked Oats

    Gaby Dimova
    This pumpkin pie baked oatmeal is a delicious and festive fall breakfast or dessert. It's packed with nutrients too and is vegan and gluten free.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 1
    Calories 515 kcal

    Equipment

    • oven safe dish
    • blender

    Ingredients
      

    • ½ cup pumpkin puree
    • ½ cup oats
    • ½ cup dairy free milk
    • 1 tablespoon cashew butter
    • 1 tablespoon protein powder
    • 2 tablespoon maple syrup
    • ¼ teaspoon baking powder
    • ¼ teaspoon vanilla
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • dash of ginger optional
    • dash of salt
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon crushed pecans

    Instructions
     

    • To a blender or food processor, add the pumpkin, oats, milk, cashew butter, protein powder, maple syrup, baking powder, vanilla, cinnamon, nutmeg, ginger, and salt.
    • Blend everything up until you get a thick batter.
    • Fold in the crushed pecans and pumpkin seeds and mix them in.
    • Pour the batter into a ramekin or another oven safe dish. Top with more pecans and seeds, if you wish.
    • Bake the oats for 25-30 minutes at 350*F.

    Video

    Nutrition

    Calories: 515kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 201mgPotassium: 792mgFiber: 9gSugar: 33gVitamin A: 19567IUVitamin C: 14mgCalcium: 379mgIron: 6mg
    Keyword pumpkin baked oatmeal
    Tried this recipe?Let us know how it was!

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    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

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