Toasted Oat & Pumpkin Baked Oatmeal
Trade in your traditional bowl of oatmeal for this delicious Toasted Oat & Pumpkin Baked Oatmeal. It's the perfect cozy breakfast for when you want something a little different!
Ingredients
- 1 cup rolled or quick oats gluten free if needed
- 1 cup milk of your choice dairy or plant-milk
- 1/4 cup pumpkin puree
- 1 large egg or one flax egg
- 1/4 cup raw pumpkin seeds or sub nut/seed of your choice
- 1/4 cup honey or maple syrup
- 1/2 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla extract
- 2 tbsp butter or oil plus more for baking dish
Instructions
Toasting The Oats & Seeds
- Heat a skillet over medium heat.
- Add 2 tbsp of butter or oil to the pan. Once warm add in oats and pumpkin seeds and stir.
- Toast over medium heat, stirring occasionally for about 5-8 minutes, until lightly golden brown and they smell fragrant and nutty. During the last minute, sprinkle over 1/2 teaspoon of cinnamon and stir constantly for 1 minute.
- Remove from heat and let them cool slightly for about 5 minutes.
Prepare Other Ingredients
- Preheat oven to 375 degrees.
- Grease the bottom and sides of a 8x8 baking dish, baking pan, or oven safe skillet to prevent sticking. Set aside.
- Meanwhile, in a large bowl add in pumpkin puree, and 1 large egg. Stir well until egg is mixed in thoroughly.
- Add vanilla, baking powder, salt, and honey or maple syrup. Stir to combine until baking powder is dissolved.
- Pour in milk and stir well. Now stir in the toasted oats, pumpkin seeds, and cinnamon.
- Transfer mixture to greased baking dish and gently transfer to the oven.
- Bake for about 30-35 minutes. Baked oatmeal is done when it's brown, set in the middle, and the edges are starting to pull away from the pan.
- Remove from oven and let cool for about 5 minutes.
- Serve & enjoy!
Notes
Try serving with yogurt or whipped cream on top. You can serve with extra honey or syrup on the side if you'd like it more sweet.
Leftovers can be stored in the fridge for 3-4 days in an air tight container. Reheat in the oven at 325 for about 10 minutes until warmed through. Or microwave for 1-2 minutes.