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cleanchefmessymom

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Pumpkin Pecan Baked Oatmeal

pumpkin pecan baked oatmeal

Y’all want to know what everyone needs more of in their life?  Pumpkin pecan baked oatmeal.  That’s what.  I mean, really, just baked oatmeal in general… but bonus points if it’s pumpkin.  We love baked oatmeal around here.  It’s entirely delicious, super easy, stores for a long time, and totally loved by everyone in the house.  We look for new ways to enjoy it on the regular.  Because it is Fall and everything around us reflects that, pumpkin was the obvious choice for us this time.

This pumpkin pecan baked oatmeal is entirely flavorful and will make your whole house smell like Fall.  It’s gluten free and dairy free, and uses only unrefined sugar.  The pecans on top are crunchy and delicious, and pretty much remind me of pecan pie without all the guilt.  It also hold together really well, so it is super easy to cut a square and hand it to my baby.  She is able to hold onto it and eat it without it completely falling apart.

You know what else we love about this pumpkin pecan baked oatmeal?  It’s pretty.  And I know it’s more important for food to taste good, but it’s also nice when it looks good, too. With this dish, you get the best of both worlds!

Oh, and you can store this covered in the refrigerator for up to one week.  Eat it cold or heat slices up as you go!

Enjoy!

pumpkin pecan baked oatmeal

Pumpkin Pecan Backed Oatmeal

Created by on October 15, 2017

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Here's what you need:

  • 1 15oz. can pumpkin puree (not pumpkin pie filling)
  • 1/4 c coconut sugar
  • 2 large eggs
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon (optional, but I like having extra)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1 c almond milk
  • 1/2 c pure maple syrup
  • 2 1/2 c whole rolled oats
  • 1 c raw pecans, chopped

Here's what you do:

  1. Preheat oven to 375F.
  2. In a large bowl combine all ingredients except for oats and pecans. Whisk until well combine and smooth.
  3. Stir in oats until well mixed and coated.
  4. Lightly oil a casserole dish with coconut oil, then pour oatmeal into prepared dish.
  5. Spread pecans evenly across top.
  6. Bake for 45 minutes.
  7. Remove and let cool for 5 minutes before serving.
  8. Enjoy!
  9. Store for up to one week covered in refrigerator.

 

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Comments

  1. This looks Delicious. i am always looking for easy breakfasts. of course so i can drink more coffee. going to make this the night before

    • YES… that’s what I love so much about baked oatmeal… it’s super easy AND you can make it ahead and store it!

  4. I need to make this, I love baked oatmeal. I think a recipe being pretty is important too. 🙂