Imagine waking up to a cozy, warm breakfast that transforms your ordinary morning into a luxurious autumn experience! This Pumpkin Baked Oatmeal with Maple Pecans isn't just a recipe—it's a culinary hug that will make your taste buds dance and your kitchen smell like a seasonal paradise. Perfect for those who crave comfort food without the guilt, this dairy-free delight is about to become your new breakfast obsession, combining the rich warmth of pumpkin, the sweetness of maple, and the crunch of toasted pecans in one irresistible dish.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: Serves 6
Ingredients
- 2 cups rolled oats
- 1 can (15 oz) pumpkin puree
- 1/2 cup maple syrup
- 2 cups almond milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with coconut oil or non-stick cooking spray to prevent sticking.
- In a large mixing bowl, combine the rolled oats, pumpkin puree, maple syrup, almond milk, cinnamon, nutmeg, and salt. Whisk all ingredients together until thoroughly blended and the mixture is smooth and well-incorporated.
- Pour the oatmeal mixture into the prepared baking dish, spreading it evenly with a spatula to ensure an uniform surface.
- Sprinkle the chopped pecans evenly across the top of the oatmeal mixture, gently pressing them slightly into the surface.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let the baked oatmeal cool for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve warm, optionally drizzling additional maple syrup on top or adding a dollop of dairy-free yogurt for extra creaminess.
Tips
- For the best texture, use old-fashioned rolled oats, not quick oats, as they provide a heartier consistency.
- Make sure to press the pecans gently into the surface so they don't just sit on top but slightly embed themselves in the oatmeal.
- If you want extra flavor, toast your pecans in a dry skillet for 3-4 minutes before adding them to the recipe to enhance their nutty profile.
- Allow the baked oatmeal to rest for 5-10 minutes after baking—this helps it set and makes serving much easier.
- This dish can be prepared the night before and refrigerated, then baked in the morning for a quick, stress-free breakfast.
- For added protein, consider stirring in a scoop of plant-based protein powder into the mixture before baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
