Pumpkin Baked Oatmeal (V, GF) | Busy Girl Healthy World
Now that it is officially Fall, I feel like I can start sharing more wholesome, warming meals. This Pumpkin Baked Oatmeal has Fall written all over it. It’s made with super simple ingredients and is the perfect breakfast for both weekends and weekday mornings. One thing I love about baked oatmeal is that it reheats really well. That means you can make it on a Sunday morning and reheat it Monday and Tuesday and it will taste just as great as it did when it first came out of the oven. You can also make the crunchy walnut and pepita topping ahead of time and just throw it in a ziploc bag or small container to use later on. As always, feel free to use regular oats OR gluten free oats. I wasn’t happy with any of the pumpkin baked oatmeal recipes I found online. Most of them seemed too dessert like- with lots of added sweeteners, butter, eggs, etc. I really wanted something that was actually HEALTHY, so I made my own. I am absolutely thrilled with how it turned out. Hopefully, you will enjoy it as much as I do!

P.S. I feel like Fall turns everyone into a “Basic.” I totally got a Pumpkin Spice coffee, wore a sweater, and took my dog for a walk on the trail. So typical. I think every single 20-something female in the US did this on September 23rd. But seriously, who doesn’t love Fall?

But OH, about my coffee: I GREATLY prefer Wawa to Starbucks. I got half pumpkin spice and half decaf because I can’t hang with caffeine. I added some soy creamer and one sugar (ah!) because I rarely drink coffee and I was splurging a little.

Pumpkin Baked Oatmeal (V, GF) | Busy Girl Healthy World
Pumpkin Baked Oatmeal (V, GF) | Busy Girl Healthy World

Active Time: 5 minutes Total Time: 25-30 minutes
Serves: 4

Ingredients:
1 cup oats (gluten free or regular)
½ cup almond milk
½ cup pumpkin puree
¼ cup pure maple syrup
½ teaspoon vanilla
1½ teaspoons cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ginger
1/3 cup raisins
1 tablespoon melted coconut oil
flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon coconut oil
2 tablespoons raw pepitas
2 tablespoons walnuts or pecans

Directions:
Preheat oven to 350 degrees. Combine all ingredients except pepitas and nuts in a large bowl. Pour into a 8 x 8 inch pan and bake in preheated oven for 20-25 minutes (until center of oatmeal looks set).
While the oatmeal is baking, melt coconut oil in a small saucepan over medium heat. Add pepitas and nuts and toast until lightly browned and fragrant. Be careful not to burn. Serve oatmeal with toasted pepitas, nuts, and a drizzle of pure maple syrup.

Pumpkin Baked Oatmeal (V, GF) | Busy Girl Healthy World
Nutrition Information per serving (with topping):
Calories: 302 Fat: 12g Carbs: 45g Protein: 7g Sodium: 26mg Sugar: 24g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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