This baked pumpkin oatmeal is lightly sweetened and a delicious fall gluten-free, egg-free, dairy-free breakfast. Plant-based, it's full of fiber and micronutrients and makes an easy meal prep recipe for grab-and-go breakfasts for the week.free from: gluten, dairy, soy, egg, tree nuts, peanuts, fish, shellfish
Author: Lindsey Janeiro, RDN, LDN
1 ½cupsmilk of choice
1can (15 oz)pumpkin puree
2cupsold fashioned oats
½cupraw pepitas/ pumpkin seeds
Preheat oven to 350F and prepare an 8x8-inch pan with nonstick spray.
Combine water and chia seeds in a small bowl and let sit for a 3-5 minutes to create a gelatinous texture (it should mimic an egg-like consistency).
Mix together wet ingredients (pumpkin, milk of choice, chia mixture, maple syrup, and vanilla extract).
Reserve 1-2 tablespoon pumpkin seeds to sprinkle on top of the oatmeal bake. Add remainder of the pumpkin seeds along with the rest of the dry ingredients to the wet ingredients and stir.
Pour into prepared baking pan and sprinkle reserved pumpkin seeds on top.
Bake for 45-50 minutes or until center is set.
Nutrition information will vary based on milk used (I calculated with unsweetened almond milk).Refrigerating and freezing instructions in the body of the post.