Pumpkin Pie Baked Oatmeal

Packed with flavor and easy to grab on a busy morning, pumpkin pie baked oatmeal is certain to become a staple in your meal-prep cycle! Store in the fridge for a high-fiber, delicious snack or quick meal. It's totally OK to crave something this nutritious!

Makes 6 Servings

Ingredients

• 2 cups Pumpkin Puree
• 2 Egg
• 1/2 cup Maple Syrup
• 1 tbsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 3/4 tsp Baking Powder (Aluminum-Free Recommended)

Instructions

Preheat oven to 375ºF. Grease a 9x13-inch baking dish with a little coconut oil or line with parchment paper.

In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt and milk until smooth. Stir the oats and ground flax into the pumpkin mixture. Pour into the baking dish and sprinkle pumpkin seeds over top.

Bake in the preheated oven for 40 minutes or until the center feels set and the edges are slightly golden.

Cool in the pan for about 15 minutes then cut into 6 equal portions. Store in the refrigerator covered for 4-5 days, right in the baking dish, or wrap individually in parchment and store in a reusable zip-top bag in the freezer for up to 3 months. 

Tip - Reduce waste and re-use the sheet or parchment you used to line the pan to wrap your individual portions - just cut with clean scissors into 6 pieces!

Notes

If you don't have coconut milk, use almond milk or other plant-based milk instead. 

To make it vegan, replace each egg with 1TB of ground flax mixed with 3 TB water. Allow mixture to set for about 5 minutes then use as you would an egg.

To make muffins, prepare muffin tin with parchment liners or grease with coconut oil. Bake at 375 for 20-25 minutes or until cooked through.

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