this baked oatmeal combines two of my favorite holiday flavors for an easy, festive and filling morning meal or snack!
What’s better thank pumpkin baked oatmeal? I’ll tell you: pumpkin GINGERBREAD baked oatmeal!
It took me some time to realize that these two combined together is 1000x better than each on their own. But let me tell you, once I discovered it, life got much more tasty.
Seriously though, this is such a fun and easy way to infuse a little holiday into your morning meal. I also love it because you can make it ahead and eat it all week.
All I need to do in the is scoop out a portion, heat it, top it with whatever my desired toppings are and enjoy! There’s nothing better than that on a busy day, let me tell you.
I personally love to top it with a little yogurt, crushed pecans and some maple syrup but you can also eat this straight out of the pan and it’ll be delicious.
On top of that, you’re getting whole grains, fiber, protein and heart-healthy fat with every bite. Not much more you can ask for out of a meal that comes together in about 30 minutes if you ask me!
pumpkin gingerbread baked oatmeal
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- Total Time: 25-35 minutes
- Yield: 6–9 servings 1x
- Category: breakfast
Description
this baked oatmeal combines two of my favorite holiday flavors for an easy, festive and filling morning meal or snack!
Ingredients
- 2 cups rolled oats
- 1/2 cup pecans, roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1–2 teaspoons ground ginger (depending on how much spice you like – 2 teaspoons gives a pretty big punch of ginger!)
- 1/2 teaspoons ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2–4 tablespoons brown sugar
- 1/2 cup pumpkin puree
- 2 tablespoons molasses
- 1 1/4 cup milk, any kind
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees F and spray an 8×8 baking dish with cooking spray.
- In a large mixing bowl combine oats, chia seeds, baking powder, brown sugar, spices, ground cinnamon and salt. Whisk to combine.
- In a smaller mixing bowl combine pumpkin, molasses, egg, vanilla and milk, whisking to combine.
- Add wet ingredients to dry ingredients and gently fold to combine. Add more milk as needed if mixture is dry.
- Bake for 20-30 minutes or until a knife comes out clean or with a few wet crumbs.
- Allow to cool for 5-10 minutes then slice and serve.
Notes
- If it seems dry while pouring it into the prepared pan, feel free to add a little more milk.
- Oatmeal will keep for up to 4 days in an airtight container in the fridge.
Keywords: breakfast, oatmeal, pumpkin, gingerbread, holiday, vegetarian
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