This recipe makes 2 pans of baked oatmeal. Throw one in the freezer for later in the week and one in the refrigerator for tomorrow morning. I love having a stash of these in the freezer for those not too put together mornings.  We like to serve this with a dollop of greek yogurt on top.

Ingredients

6 cups rolled oats

1/2  cup brown sugar

1/4 pure maple syrup

1 Tbsp pumpkin pie spice

3 teaspoons baking powder

2 teaspoon salt

2 cups coconut milk

3 eggs

1/4 cup chia seed

1/4 cup flaxseed meal

1 29 oz can pumpkin purée

1 cup applesauce

2 Tbsp coconut oil

3 teaspoons vanilla extract

Crumb Topping

1/2 cup butter

1/4 cup brown sugar

2 cups oatmeal

2 tsp cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.Spread into 2 9×13 inch baking dish.

For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal. 

Bake in preheated oven for 40 minutes.

 

Baked Pumpkin Pie Oatmeal
Author: 
Recipe type: Breakfast
 
A two for one breakfast recipe. Baked Pumpkin Pie Oatmeal is a great way to get your day off to a great start.
Ingredients
  • 6 cups rolled oats
  • ½  cup brown sugar
  • ¼ pure maple syrup
  • 1 Tbsp pumpkin pie spice
  • 3 teaspoons baking powder
  • 2 teaspoon salt
  • 2 cups coconut milk
  • 3 eggs
  • ¼ cup chia seed
  • ¼ cup flaxseed meal
  • 1 29 oz can pumpkin purée
  • 1 cup applesauce
  • 2 Tbsp coconut oil
  • 3 teaspoons vanilla extract
  • Crumb Topping
  • ½ cup butter
  • ¼ cup brown sugar
  • 2 cups oatmeal
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.
  3. Spread into 2 9x13 inch baking dish.
  4. For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal.
  5. Bake in preheated oven for 40 minutes.