I ave been looking for a great baked oatmeal recipe for a few weeks, so I was inspired when I saw Minimalist Baker Vegan Pumpkin Baked Oatmeal (why recreate the wheel, right?). I followed this recipe for the most part but subbed out some of the vegan ingredients in order to make it a little higher in protein. While I love oats for breakfast, sometimes I notice that I get hungrier a lot earlier when I eat them…which is why I always add some extra protein! This usually comes in the form of protein powder, but with this oatmeal I used high protein milk and eggs.
The original recipe is linked here but you can follow my adjusted ingredients and directions below:
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2 eggs
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1/2 cup pumpkin purée (unsweetened)
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1/4 cup maple syrup
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2 Tbsp avocado oil
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1/4 tsp sea salt
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1/2 tsp ground ginger
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1/8 tsp ground cloves
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1/4 tsp ground nutmeg
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1 1/2 tsp ground cinnamon
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2 cups fairlife 2% milk
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2 1/2 cups gluten-free rolled oats
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3/4 cup chopped pecans (or sub other nut or seed of choice)
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1 Tbsp Maple syrup
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1 Tbsp coconut sugar
Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
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In a large mixing bowl add eggs pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
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Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. .
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Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.