If you’re looking for an easy breakfast recipe that’s full of fall flavor, this baked pumpkin oatmeal makes a delicious addition to any morning. Spiced with cinnamon and nutmeg and drizzled with vanilla glaze, it can be pulled together with just a few minutes of hands-on time . . . or made in advance to nosh on throughout the week.
Something about this recipe makes ordinary mornings feel a little more cozy and warm. Maybe it’s the pumpkin puree that gives it a chewy, creamy texture that’s moist but firm enough to cut into bars. Maybe it’s the warming spices or vanilla. Whatever it is, it’s definitely one of our favorite additions to a healthy fall breakfast. I like to serve it alongside this roasted veggie breakfast hash – the blend of sweet and savory is so satisfying!
Also, if you make this recipe, I’d LOVE to hear from you! Please rate the recipe below and let me know what you think!
Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze
Infused with warming spices, sweetened with pure maple syrup, and drizzled with vanilla glaze, this baked oatmeal is easy to make and so ridiculously yummy.I
For the baked pumpkin oatmeal:
- 2 ½ cups gluten-free rolled oats
- 1 tsp baking powder ((<a href="https://mommypotamus.com/baking-powder-substitute/">how to make your own baking powder</a>))
- 2 tbsp homemade pumpkin pie spice
- ¼ cup dates ((chopped))
- 1 cup milk ((or almond milk if dairy-free))
- 1 cup pumpkin puree ((either <a href="https://mommypotamus.com/how-to-make-pumpkin-puree/">homemade</a> or store-bought))
- 4 large eggs
- 2 tbsp butter ((melted – can substitute coconut oil if dairy-free))
- ½ cup maple syrup
- 2 tsp vanilla extract ((<a href="https://mommypotamus.com/how-to-make-vanilla-extract/">how to make your own vanilla extract</a>))
For the vanilla glaze:
- 6 tbsp coconut butter
- 1 tbsp raw honey ((or maple syrup))
- ¼ cup water
- ¼ tsp vanilla extract
To make the pumpkin oatmeal:
Preheat the oven to 375°F.
Prepare an 8×8 baking dish by greasing with butter, coconut oil, or palm shortening.
Place dry ingredients (oats, baking powder, pumpkin spice and dates/raisins) in a large bowl. Stir to combine.
In another bowl, whisk together the milk, pumpkin puree, eggs, coconut oil/butter, 1/2 cup maple syrup and 2 teaspoons vanilla.
Pour the wet ingredients in with oat mixture and stir until well-combined.
Pour the batter into the prepared 8×8 baking dish.
Bake in the preheated oven at 375 F for about 30-35 minutes, or until center is set. Let cool for 5 to 10 minutes.
To make the glaze topping:
Add the coconut butter, honey, water, and vanilla to a small pan.
Place over low heat and stir constantly until the texture is smooth and spreadable, adding more water if necessary.
When the pumpkin oatmeal has cooled a little, drizzle the glaze over the top, then slice and serve.
Looking for more pumpkin recipes?
Here are a few of my favorites:
What’s your favorite fall breakfast? Please let me know in the comments below!
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