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Healthy Pumpkin Oatmeal Bake: Easy Fall Breakfast

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A warm, cozy, and healthy pumpkin oatmeal bake with pecans that is perfect for fall mornings. It is packed with fiber, protein, and real ingredients, naturally sweetened with maple syrup, and easy to make ahead for a week of delicious breakfasts.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 can (15 ounces) pumpkin puree
  • 2 large eggs
  • 1 ½ cups milk (any kind)
  • ⅓ cup pure maple syrup
  • 1 cup raw pecans, chopped
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with coconut oil or butter.
  2. Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove from pan and set aside to cool.
  3. In a large bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
  4. In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Let the batter rest for 10 minutes at room temperature to allow the oats to absorb the liquid.
  7. Pour the batter into the prepared baking dish and spread evenly. Sprinkle the toasted pecans over the top, pressing them in gently.
  8. Bake for 35-40 minutes, until the edges are golden brown and the center is set. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  9. Let the bake cool in the dish for at least 10 minutes before serving.
  10. Serve warm or at room temperature, optionally with Greek yogurt, a drizzle of maple syrup, or a splash of milk.

Notes

Letting the batter rest for 10 minutes is crucial for the best texture. Toasting the pecans enhances their flavor. Use room temperature ingredients to prevent the coconut oil from solidifying. The bake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a vegan version, replace eggs with flax eggs and use plant-based milk.

Nutrition

Keywords: pumpkin oatmeal bake, healthy pumpkin breakfast, fall breakfast recipe, pumpkin pecan bake, oatmeal bake, meal prep breakfast, easy pumpkin recipe

Find it online: https://juliamadeit.com/healthy-pumpkin-oatmeal-bake-easy-fall-breakfast/