Pumpkin Baked Oatmeal


It’s that time of year…PUMPKIN EVERYTHING!
This recipe was inspired by @confessionsofafitfoodie and @eatingbirdfood
I definitely recommend adding in the sliced banana and chocolate chips, it’s SO GOOD!


  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups unsweetened almond or coconut milk
  • 1 cup canned pumpkin purée 
  • 1/3 cup pure maple syrup
  • 1 Tablespoon ground flaxseeds 
  • 1 teaspoon vanilla extract
  • 3/4 cup almonds, walnuts, or pecans (or a mix of all), chopped and divided
  • Optional: 1 banana, sliced
  • Optional: 1/2 cup dark chocolate chips 
  • Cooking spray


  1. Preheat oven to 375°F.
  2. Spray a medium oven-proof glass dish (8×10) with cooking spray.
  3. In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt.
  4. Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Mix well. 
  5. Add in 1/2 cup nuts and any extra options (banana, choc chips etc), mix gently. 
  6. Pour oatmeal mixture into the oven-proof dish.
  7. Sprinkle the rest of the chopped nuts on top.
  8. Bake for 30-35 minutes, until the center is set. 
  9. Remove from oven, let cool a little, and serve warm with a little maple syrup drizzled over top. Or store in fridge for the week. 
  10. Makes 6 servings.



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