Pumpkin Baked Oatmeal
I ave been looking for a great baked oatmeal recipe for a few weeks, so I was inspired when I saw Minimalist Baker Vegan Pumpkin Baked Oatmeal (why recreate the wheel, right?). I followed this recipe for the most part but subbed out some of the vegan ingredients in order to make it a little higher in protein. While I love oats for breakfast, sometimes I notice that I get hungrier a lot earlier when I eat them…which is why I always add some extra protein! This usually comes in the form of protein powder, but with this oatmeal I used high protein milk and eggs.
The original recipe is linked here but you can follow my adjusted ingredients and directions below:
1/2 cup pumpkin purée (unsweetened)
1/4 cup maple syrup
2 Tbsp avocado oil
1/4 tsp sea salt
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
2 cups fairlife 2% milk
2 1/2 cups gluten-free rolled oats
3/4 cup chopped pecans (or sub other nut or seed of choice)
1 Tbsp Maple syrup
1 Tbsp coconut sugar
Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
In a large mixing bowl add eggs pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. .
Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.