Pumpkin Baked Oatmeal is a convenient breakfast you can make for a crowd, or as an easy meal-prep option! It's naturally sweet, vegan, and gluten-free.
All you need is 1 bowl and some simple ingredients – you can also bake it in individual muffin cups for easy on-the-go breakfast or snacks.
2 cups old-fashioned rolled oats
2 tablespoons ground flax seeds
1/2 cup maple syrup
1/4 cup water
2 tablespoons melted coconut oil
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon vanilla
1 (15 oz) can pumpkin puree
1/2 cup chopped pecans (optional)
1/2 cup dried cranberries (optional)
Preheat the oven to 350ºF and grease an 8- or 9-inch square baking dish.
In a large bowl, combine the oats, flax, maple syrup, water, oil, salt, pumpkin pie spice, baking powder, vanilla, and pumpkin. Stir well, then fold in the pecans and cranberries, if using. (I like to reserve a handful of pecans for sprinkling on the top.)
Pour the oatmeal mixture into the greased pan, then smooth the top with a spatula. Sprinkle the reserved pecans over the top, if desired. Bake until golden on top, about 40 minutes at 350ºF.
Let the baked oatmeal cool for 10 minutes, then slice and serve. If you'd like this to be slightly sweeter, you can serve with extra maple syrup for drizzling.
Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.