Pumpkin Oatmeal Bake
Oh, hi pumpkin. I haven’t seen you since… yesterday.
(#obsessed #basic #dontcurrr)
Make-Ahead Fall Breakfast
As the weather starts to cool down, I tend to gravitate back towards hot breakfasts. Breakfast cookie dough cereals, smoothies, and chia puddings are usually switched over from breakfast to snacktime fare, and I head back towards egg bakes and hot oatmeal to start the day.
Bonus points if it’s a recipe I can make ahead, as mornings can sometimes be a little hectic over here. Extra bonus if it’s a pumpkin breakfast!
I made this recipe a few weeks ago, as an option to have some breakfast frozen on hand. The best part about baked oatmeal is that it freezes beautifully. Just portion into serving sizes -I wrap in plastic wrap and then put all of them into one freezer bag- and freeze. In the morning, all you have to do is grab your serving, heat it up, add some almond milk, and enjoy.
Pumpkin Baked Oatmeal
The best part about this particular baked oatmeal: it tastes like pie.
Pie for breakfast. I can definitely get on board with that.
This recipe is also gluten-free (if you use gf oats) and vegan, for all of my vegan friends out there.
Try it! I hope you love it as much as we do.
Pumpkin Oatmeal Bake
Healthy, make-ahead and gluten-free, pumpkin oatmeal bake is the perfect fall breakfast!
Ingredients
Scale
- 2 cups oats
- 1 tbsp cinnamon
- 1/2 tsp pumpkin spice
- pinch salt
- 1/2 tsp baking powder
- 2 tbsp coconut oil
- 1 1/3 cup almond milk
- 1 mashed banana
- 1/4 cup coconut sugar
- 1/2 cup dried unsweetened cranberries
- 1/2 cup pumpkin
Instructions
- Preheat oven to 350.
- Combine all ingredients in a large bowl.
- Pour into a small casserole dish and bake for 20-25 minutes until set and slightly golden brown around the edges.
Enjoy!
xoxo
Gina
More make-ahead breakfasts:
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Ummmm, yep! Done. They may be in my oven as we speak. The fact that a solid number of your recipes contain ingredients I always have in the house and always seem to be the exact thing I need is reason 60547 you’re the greatest! 😉
ahhh amazing! please let me know what you think 🙂
I really want to try this! But I’m allergic to bananas. substitution ideas??
Maybe applesauce ?
that’s what i was thinking, too!
Hey Gina! I made this today with a few substitutions and it was outstanding. I had to stop myself from serving it “a la mode” 😉 Substitutions I used: I used brown sugar instead of coconut sugar, cows milk in place of almond milk, applesauce instead of mashed banana, chopped pecans in place of dried cranberries, and butter in place of coconut oil. Wished I had some cranberries on hand because they would really be perfect in this recipe. But this was outstanding nonetheless!
that is awesome, and those sound like great subs. happy you enjoyed it! <3
Yum!
Looks yum & I can’t wait to try it especially as I have most of the ingredients on hand.
Except…the fifth ingredient that says, “1/2 teaspoon powder”.
What powder would that be? 🙂
Baking powder!!!!
Last year I tried a lot of overnight pumpkin oats and learned that I really don’t like raw pumpkin. This is the solution I’ve been looking for. It looks wonderful and I love that there would be enough for several meals, so I can slice a piece and head to work in a snap!
I love hot breakfast in the winter & it’s even better when it’s proportioned for busy mornings!
What is coconut sugar? Could you substitute brown sugar? Yummy! Can’t wait to try these. 🙂
You can never have too many pumpkin recipes!
Hope you’re feeling well and enjoying your new little family member!!
This looks like something my son would LOVE–he’s crazy about pumpkin. And why did I never think to freeze baked oatmeal? This is going to be a lifesaver when we move next month. Thanks for the recipe! Hope you’re enjoying the new little nugget! 🙂
Where to find unsweetened cranberries?
i used to find them at trader joe’s but i think they stopped making them. the bulk bins at health stores usually have them
Um, delicious!!!!
Abbie E.
http://abulouslife.blogspot.com/
Mmmm…I tried this tonight, and it turned out great! Another keeper–thanks!
awesome! happy you liked it 🙂
These look so good! Can you substitute a different sugar for coconut sugar?
brown sugar would be perfect
Thank you!
Omg I made this with chocolate chips (instead of cranberries) and HOLY SHIT I can’t stop eating it. Thank you for the delicious recipe!!!
I did the same thing! Awesomeness! It didn’t really taste like pumpkin, tho (which is probably why I liked it so much – I’m not a big fan, but my fiance is, which was why I made it in the 1st place… bonus for me!) 😉
glorious. happy you liked it!
I just made this! Used dark chocolate chips instead of cranberries since it’s what I had on hand, and also melted some almond butter and added that as well. It’s so good! I’m going to bring some for my friends at work in the morning! Thanks for sharing!
:)! so happy you liked it!
Yum, I’ve been looking for a way to switch up my breakfast routine! I feel like this would be light enough to eat before teaching a group fitness class, but also give me just the right amount of energy to make it through! Making these when I get home this week 🙂 Thanks Gina!!!