It’s October! Which means that it’s pumpkin season.
I’m not a huge fan of PSLs or other pumpkin sweets, but I do love adding canned pumpkin to my oats, smoothies and creamy soups. Pumpkin is a great source of fiber and vitamin A which helps fill you up and keep your immune system healthy.
And now, a pumpkin baked oatmeal! This was so easy to make, and like many oat dishes, you can customize. If you are baking for a crowd, double the recipe and use a bigger pan.
Baked Pumpkin Pie Oatmeal
2 cups gluten free oats
1/4 cup chia seeds
1 ripe banana
1 can pumpkin pure
1 cup almond milk
1/4 cup maple syrup or honey
1 tsp cinnamon
1 tsp pumpkin pie spice
Optional: Add-ins like raisins, cacao nibs, chocolate chips, banana slices, nuts
- Preheat the oven to 350 degress F. Lightly grease an 8×8 or 9×9 pan with coconut oil or vegetable oil. Note: parchment paper works, too!
- In a mixing bowl, mash the banana. Stir in the pumpkin pure until well-combined.
- Next add the eggs, almond milk, maple syrup and spices. After the liquids are incorporated, stir in the oats, chia seeds and any additional ingredients (see “Optional” for ideas”).
- Add the batter to the pan. Bake for 20-25 minutes or until it passes the toothpick test.
Enjoy with nut butter, fresh fruit or on top of yogurt.