Healthy Baked Pumpkin Oatmeal
If you like pumpkin spice flavors, you'll love this healthy pumpkin baked oatmeal. Made with no refined sugar, flour or oil, this healthy baked oatmeal recipe is great as a make-ahead breakfast option for busy weekdays.
Equipment
Ingredients
- 3 1/2 cups old fashioned rolled oats
- 1/4 cups granular monk fruit sweetener like Lakanto
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened almond milk you can also use dairy milk
- 2 eggs
- 1 teaspoon vanilla extract
- 15 oz. pumpkin puree can
- 1/2 cup pecans chopped, plus 1/4 cup for topping
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with non-stick baking spray. Set aside.
- In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
- Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
- Lastly, stir 1/2 cup of the chopped pecans. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of pecans.
- Bake at 350 degrees for 30-32 minutes.
- Remove from oven and let cool for at least 10 minutes before slicing and serving.
Notes
Refrigerate any leftovers in an airtight container for up to 5-7 days.
For freezing: Store the oatmeal bars/squares in a freezer safe, resealable container or bag. Separate any layers with parchment or waxed paper.
Defrost/reheat instructions: if frozen, reheat on a microwave safe plate on the defrost setting. Warm for 45-60 seconds until warm.
Nutrition
Serving: 1-1.5x4" barCalories: 220kcalCarbohydrates: 34gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 41mgSodium: 144mgPotassium: 283mgFiber: 6gSugar: 3gVitamin A: 8337IUVitamin C: 2mgCalcium: 93mgIron: 3mg
Tried this recipe?Let us know how it was!