Go Back
Print
Maple pumpkin baked oatmeal in a baking dish cut into nine squares.

Maple Pumpkin Baked Oatmeal

This maple pumpkin baked oatmeal is an easy and wholesome meal prep breakfast option, packed with fall flavor!
Course Breakfast
Cuisine American
Keyword maple pumpkin baked oatmeal
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 servings
Calories 262 kcal
Author Dairy Free for Baby

Ingredients

  • 1 ½ cup rolled oats (certified gluten free if needed)
  • ¾ cup oat flour (spooned and leveled; certified gluten free if needed)
  • 2 tbsp ground flaxseed
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup pumpkin puree
  • ½ cup maple syrup
  • ¼ cup refined coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp maple extract (optional; adds extra maple flavor)
  • ½ cup almond milk
  • ½ cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
  2. In a medium mixing bowl, combine the oats, oat flour, ground flaxseed, pumpkin spice, baking powder, baking soda, and salt. Stir until well combined.
  3. In a separate large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, vanilla extract, and maple extract (if using).
  4. Pour the dry ingredients into the wet ingredients and add the almond milk and pecans. Stir everything until combined.

  5. Pour the mixture into the 8x8 dish. Bake on the center rack for 30-35 minutes, or until the mixture is cooked through and a toothpick pulls out clean from the center.

  6. Let cool in the pan, then slice into 9 squares. Enjoy slightly warm. Store leftovers in the refrigerator for up to 5 days, and reheat in the microwave when ready to eat.

Recipe Notes

Nutrition analysis (approximate per serving): 262 calories, 13 g fat, 6 g saturated fat, 175 mg sodium, 32 g carbohydrate, 4 g fiber, 12 g sugar, 10.5 g added sugar, 5 g protein, Vitamin D: 1%, Calcium: 8%, Iron: 11%, Potassium: 4%