Pumpkin Baked Oatmeal


Mornings can be rough. Rather than rushing out the door and grabbing a bagel/doughnut/breakfast sandwich, take a few minutes to whip up this Pumpkin Baked Oatmeal. Especially as the weather gets colder, you start to crave heartier, more satisfying dishes. This oatmeal is warm, satisfying and healthy (and has no dairy!).


You can bake it up over the weekend and reheat it as you like and add toppings (syrup, nuts, etc.) or cut it into squares and wrap them up for easy to-go breakfast options. Either way, you'll leave your kitchen smelling pumpkin-y and awesome (trust me!).


Pumpkin Baked Oatmeal

  • 1 cup pumpkin
  • 2 cups oats 
  • 1/4 tbsp nutmeg
  • 1/4 tbsp ginger
  • 1/2 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • A dash of maple syrup
  • 2 eggs
  • 1 2/3 cups almond milk
  • A smidge of coconut oil

Preheat your oven to 350. Mix the dry ingredients (oats, spices, baking powder, salt) together. Then add the wet ingredients (pumpkin, almond milk, vanilla extract, eggs, maple syrup) and mix thoroughly. Grease your 8x8 baking pan with coconut oil (a little goes a long way). Pop the baking pan into the oven for 35-45 minutes and then let cool. Enjoy! 


Swati is the Editor at Sona.

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