Baked Pumpkin Oatmeal Recipe
Serves: 6
  • 1 teaspoon aluminum-free baking powder
  • 2 teaspoons ground cinnamon (or substitute 1 TBS. pumpkin pie spice for all the spices.)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon sea salt
  • 2 cups ORGANIC old-fashioned rolled oats (look for gluten-free oats to make this a gluten-free recipe)
  • ½ cup walnuts, almonds or pecans, chopped, divided (omit if you're nut-free)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup 100% pure maple syrup
  • 2 cups whole milk, unsweetened hemp milk or almond milk
  • 1 large egg (omit if you're egg free, but the oatmeal won't hold together as well)
  • 1 ½ Tablespoons unsalted butter, unrefined coconut oil or Miyoko's Creamery (my favorite vegan butter), melted and cooled slightly, plus more for greasing baking dish
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 375 degrees. Butter an 8-inch square or 9-inch round baking dish.
  2. Combine the baking powder, spices and sea salt in a large bowl. Stir in the oats and ¼ cup nuts. Transfer the oat mixture to the prepared baking dish.
  3. In a separate bowl, whisk together pumpkin puree, maple syrup, milk, egg, melted butter, and vanilla. (You can also combine these ingredients in a blender.)
  4. Pour wet mixture into the pan over the oats and spread evenly. Sprinkle the remaining ¼ cup nuts over the top.
  5. Bake for 35 minutes or until the oat mixture is set and wet ingredients are absorbed.
I think it would be great to add diced apples to the mixture or serve with sauteed apples on the side.
Recipe by Pamela Salzman at