This is my new favorite quick breakfast that is made with healthy sweeteners and real pumpkin. It tastes delicious and doesn’t have all the additives that those oatmeal packets contain.
I end up with a ton of pumpkin puree during pumpkin season so this is a great way to use it up and get all the health benefits of pumpkin (antioxidants, vitamin A, vitamin C, dietary fiber, and potassium).
This tastes delicious as is, or topped with a tiny bit of butter and maple syrup or honey.
It also saves well in the fridge if you have any left over.
Naturally Sweetened Baked Pumpkin Oatmeal
Notes
- If you don't have a cast iron skillet you can alternatively melt the coconut oil in a small skillet and add to the rest of the ingredients in a large bowl. Then add to a 8x8 or 9x9 glass baking dish.
- To make this without soaking the oats overnight just add the milk and oats with the rest of the ingredients and double the baking time.
Ingredients
- 2 cups Old Fashioned Oats
- 1 1/2 cup Milk (or milk alternative)
- 1/4 cup Coconut Oil
- 2 Eggs
- 2 tsp Pumpkin Spice Blend
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 1 1/2 tsp Vanilla Extract
- 1/4 cup Pumpkin Puree
- 3-4 tbsp Maple Syrup
- 1/4 cup Pecans, chopped (optional)
Instructions
- 1. In a glass jar/container add 2 cups of old fashioned oats and 1 1/2 cups of whole milk. Stir and let sit in the refrigerator overnight. (or omit this step and double the bake time)
- 2. Preheat the oven to 375F.
- 3. Preheat a 8 inch cast iron skill on low-medium heat with 1/4 cup of coconut oil. Once the oil is fully melted remove from heat.
- 4. To the preheated skillet and coconut oil add the soaked oats, eggs, pumpkin spice blend, salt, baking powder, vanilla extract, pumpkin puree, and maple syrup. Stir very well then flatten with the back of the spoon.
- 5. Bake in the oven for 20-25 minutes or until golden brown.
- 6. Allow to cool slightly and serve warm!
Can you not soak the oats overnight?
Yup! Just double the baking time to closer to 40-45 minutes instead of 20-25. Add the milk with the rest of the ingredients.
Why soak them overnight?
Soaking oats overnight helps to cut down the baking time, break down the starches, and eliminate the phytic acid (anti-nutrient).
Can I use a glass baking dish instead?
Yup! I would recommend a 8×8 or 9×9. However, most glass baking dishes will do. It’s just a matter of how deep you want your baked oatmeal to be.
Why heat the coconut oil in the pan?
Preheating cast iron is how to keep the pan nonstick while at the same time making the coconut oil easy to mix in with the other ingredients.
Mix well! No one wants a clump of baking powder in their food…trust me…
Can I substitute butter for coconut oil?
Yup! I’d keep it a 1:1 ratio
I don’t have any pumpkin puree!
Substitute applesauce for pumpkin puree! You won’t get the full pumpkin-y flavor, but I’ve done it and everyone still eats the entire pan.
Can I omit the eggs?
Yup. I’ve made it without, but I recommend adding it.
What if I don’t have a pumpkin spice blend?
You can either use just cinnamon or a blend of cinnamon, nutmeg, allspice, ginger, and cloves. I tend to throw in whatever spices I have at the moment.
What if I don’t have any maple syrup?
You can always substitute it with honey, brown sugar, sucanat or monk fruit sweetener! However, if you are planning on giving this to a child under 1, avoid using honey.
Are the pecans essential?
Not really, I am the only one that really likes them, my kids will always pick them off. So, usually I omit them. I also have a baby I give this to that can’t have any nuts yet.
How do you serve it up?
Our favorite is topped with a little bit of butter and maple syrup or honey. But most of the time it is just eaten as is, or recently we discovered in a bowl with a bit of milk tastes amazing!
Please let us know if you give this a try!