Pumpkin Pie Baked Oats
Happy Fall!!
Finally, my favorite season is here. Good weather, good vibes, and GOOD FOOD.
As always, pumpkins are a huge Fall staple. I absolutely love pumpkin-flavored anything!
Of course, one of the first pumpkin recipes I wanted to create was pumpkin pie baked oats. Baked oats have become a go-to breakfast for me recently.
These pumpkin pie baked oats are the perfect way to welcome the fall season. They are full of flavor and will make you feel oh-so-comfy.
I love to top these baked oats by drizzling homemade icing using a mixture of coconut milk and powdered sugar. An alternative topping I also love using is the vanilla bean cashew yogurt from Forager. The cashew yogurt contains probiotics and no artificial sweeteners while being dairy-free. It’s one of my favorite yogurts at the moment and so great for gut health.
Speaking of good ingredients, did you know that pumpkins are great for gut health?
Pumpkin is loaded with fiber, which is amazing for your gut and cleanses your colon. The good bacteria in your gut feed off of fiber for a nice flowing digestive tract.
Pumpkin is also full of antioxidants. It’s packed with Vitamin A, Vitamin C, Vitamin E, Iron, and Folate, which can strengthen your immune system. Overall, pumpkin tastes just as good as it is beneficial!
RECIPE TIPS
You will need a blender for this recipe. I recommend the Ninja Foodi Power Blender. & Processor System. It’s a blender, food processor, and dough mixer all in one! I love having a one-stop product to help make so many diverse recipes. It is a bit costly, however, if you are in the market for a new blender, I would highly recommend this one.
Along with a blender, you will also need an oven-safe dish, such as a ramekin to cook these baked oats in. I recommend these 4 oz ramekin/souffle dishes.
Baked oats are now one of my favorite staple breakfasts/snacks. If you haven’t tried them yet, I HIGHLY recommend you do.
Let me know what you think of this recipe in the comments below. As always, enjoy! 🙂
Pumpkin Pie Baked Oats
Equipment
- Blender
- Oven-safe Ramekin/Soufflé dish
Ingredients
- 1/2 cup gluten-free rolled oats
- 1/4 cup pumpkin puree
- 1/4 cup coconut milk
- 1 egg
- 1 tbsp honey/maple syrup
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- 1/2 tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp Himalayan pink salt
Instructions
- Pre-heat oven to 375° F.
- Blend all ingredients in a blender for about 30 seconds until smooth.
- Oil/grease the inside of your oven-safe ramekin or soufflé dish.
- Pour blended ingredients into ramekin.
- Bake for 20-25 minutes.
- Once baked, let cool for 5-10 minutes. Top with homemade icing or other toppings of choice. Enjoy!