Pumpkin Baked Oatmeal (revisited!)
Since we started quarantine back in early March, and probably even before, I’ve been eating this pumpkin baked oatmeal every morning. No lie, literally every morning! It’s easy to make, uses pantry ingredients that I can order from Thrive Market, and it’s just one less thing I have to think about before coffee.
Since we eat this every day, we’ve had to start making a double batch. I wrote a post last August about my love of eating pumpkin year-round. Now we rotate who makes the pumpkin baked oatmeal, but usually it’s my 12-year-old’s job. I haven’t made it in a while and when my youngest and I made it for a youtube video we had to call him in to make sure we had it right (we didn’t because we had a fit of giggles).
Anyway, enough blathering! Here’s the recipe!
Pumpkin Baked Oatmeal
- 9×13” pan
- 2 cans pumpkin puree not pie filling, 15 oz cans
- 4 tbsp flax meal
- 2/3 cup brown sugar
- 1 tsp salt
- 2 tbsp ground cinnamon
- 1/2 tsp ground cloves or nutmeg
- 2 tsp baking powder
- 3 cups plant milk of your choice
- 5 cups rolled oats
- 1/2 cup dried cranberries
- chopped nuts for topping optional
- dairy-free mini chocolate chips for topping optional
- Preheat oven to 375 degrees.
- Combine pumpkin puree, flax meal, brown sugar, salt, cinnamon, cloves or nutmeg, and baking powder in a large bowl. Stir and add plant milk until well-mixed.
- Now add oats and cranberries and stir more.
- Pour mixture into 9×13" pan.
- Bake for 1 hour.
- After it has cooled, refrigerate baked oatmeal until ready to eat. Reheat or eat it cold (my preferred way to eat it).