Pumpkin Baked Oatmeal

I partnered up with One Degree Organics to bring you this baked pumpkin oatmeal recipe as part of their better breakfast campaign. I’m a huge advocate for eating breakfast. This is something that’s been ingrained into me since I was little. Growing up my mom always made oatmeal when the weather got cooler. It was a staple in our home. Cooked on the stovetop until thick and creamy and served with a heavy sprinkle of brown sugar.

Oatmeal still brings a sense of nostalgia for cozy mornings. When brainstorming ideas for a cozy fall breakfast I wanted something that was both nourishing and easy to make. According to my poll on Instagram, you all wanted more pumpkin recipes. So this the only logical option was this pumpkin baked oatmeal. I can’t wait for you to try this recipe! It’s a healthy breakfast you’ll make over and over again this fall.

Ingredients

2 cups One Degree Organics Sprouted Rolled Oats
2 Tbsp ground flax
5 Tbsp warm water
2 tsp pumpkin pie spice
1 tsp baking soda
¼ tsp salt
1 ½ cup almond or cashew milk
1 cup organic pumpkin puree
¼ cup maple syrup
1 tsp vanilla
¼ cup chopped pecans

Cinnamon Cashew Cream:
1 cup raw cashews
1 ½ cup filtered water, plus more for boiling
¼ tsp cinnamon
1–2 Tbsp maple syrup (optional)

Directions

Preheat the oven to 350 degrees F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.

Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms.

In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.

Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45 minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.

While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking.

Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.

To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350 degrees F oven until warmed through, 15–20 minutes.

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Maple Chia Oatmeal Cinnamon Apple Sprouted Oats with Maple Cream Overnight Oatmeal Parfaits Chocolate Chip Banana Baked Oatmeal