Baked Pumpkin Pie Oatmeal

Yes. Another oatmeal. But honestly, this one HAD to happen. Can you even believe that I hadn’t done this before? HOW? I have no idea. But once I saw that we did NOT in fact have a baked pumpkin pie oatmeal recipe on this blog, I knew I had to remedy that. STAT. And I did. And I’m happy to report that it’s worth the wait!

baked pumpkin pie oatmeal

This oatmeal is SO perfect for fall! It’s got all the flavor of pumpkin pie – plus REAL pumpkin! Not just pumpkin flavor. Plus, it’s topped with (optional) pecans, which put it over the top for me. It’s the real deal, and it’s super delicious. So let me know if you give this pumpkin pie oatmeal a shot!

If you like oatmeal, check out my other baked oatmeals! Some of my faves are Fudgy BrowniePumpkin Pecan French Toast (to use up more of the pumpkin you opened), S’mores, and Apple Cider. I have a ton of different kinds though, so poke through and try some new ones. Or check out my other breakfast recipes like my Avocado Breakfast SandwichCinnamon Raisin English Muffins, and Chocolate Blueberry Smoothie. Nommm. 🙂

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!

Baked Pumpkin Pie Oatmeal
Prep Time
10 mins
Cook Time
20 mins
 

A delicious, sweet, perfectly spiced baked pumpkin pie oatmeal perfect for cozy fall mornings and brunch!

Course: Breakfast
Cuisine: Gluten-Free, Vegan
Keyword: Baked Oatmeal, Pumpkin, Pumpkin Spice
Servings: 1
What you'll need:
  • 1 ripe banana (fresh or frozen/thawed)
  • 3 tbsp water
  • 1-2 tbsp maple syrup (to taste)
  • 1 tbsp peanut butter (or another nut/seed butter - or omit)
  • scant 1/4 tsp pumpkin pie spice (or a dash of cinnamon and ginger and a tiny dash of nutmeg)
  • 1 tbsp ground flax
  • 2 tbsp pumpkin puree
  • 1/2 cup oats
  • (optional) 1 tbsp pecan pieces / raw pumpkin seeds
What you'll do:
  1. Preheat oven at 375 degrees F (190 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).

  2. Mash banana in small/medium mixing bowl. Add water and stir well to combine.

  3. Add maple syrup through pumpkin puree and stir well to combine.

  4. Mix in oats completely. Then put mixture into ramekin.

  5. Top with pecan pieces (optional) and bake for 20 minutes. Let cool a bit before you enjoy!

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