Soft, doughy, and loaded with pumpkin flavour! This wholesome pumpkin pie breakfast bake will make you crave the comforts of fall all yr long!
The wait is lastly over! Tomorrow marks the official first day of fall, meaning I can bounce assaulting your fairly faces with all of the delicious flavours of my primary season of the year. Oh wait… I’ve already been doing that for about a month now, haven’t I? Between those muffins, this smoothie, those pancakes, and those cookies, it’s been watching tasting like fall round those elements when you suppose that the center of August. I did take care of to grasp off at the pumpkin till September, though, so I imagine that a fairly massive success.
Actually, I’ve simply posted one pumpkin recipe so far, which has extra to do with the truth that I haven’t been capable to discover any within the shops than something else… but still! It’s excessive time to switch that, beginning with this recipe for a deeeeelicious pumpkin pie breakfast bake…
I know, right? In.sane.
I’m going to be trustworthy with you guys here; I’m now not a vast fan of including pumpkin to oatmeal… a minimum of now not if we’re speaking stovetop oats. It comes down to the identical purpose that I don’t like pumpkin pie — the feel is simply method too gloopy for me. I like my oats at the thicker, doughier, cakier side, and pumpkin could make that a bit tough to achieve
So what’s a woman to do if she’s yearning a few pumpkin motion in her oats with out the inevitable gloopiness that comes with it? Bake.that.sucker.UP. And I swear, autocorrect… in case you switch gloopy to gloomy one.more.time, we’re going to must change a few unsightly words… But I digress. Baked oats!
Well, variety of baked oats… I mean, they're baked, but they’re now not simply oats — there’s a few flour in there too. I tried making this recipe utilizing simply oats, and whereas it was nonetheless good, it didn’t supply me fairly the feel I was after. What texture is that, you ask? This one proper here…
Dense.Doughy.Perfection… which genuinely feels extra like consuming an enormous pumpkin muffin than it does an oatmeal bake. A massive pumpkin muffin that also occurs to be vegan and include no additional oil or delicate sugar. Not half bad, eh? And you'll be ready to simply make it gluten-free with the aid of means of utilizing a gluten-free flour and certified gluten-free oats. Pumpkin pie breakfast bakes for ALL!
Other than that, all that’s left to do is gown it up with no matter tickles your fancy. Toss in a few walnuts or pecans, cross the chocolate chip route, or attempt out my private primary — dried cranberries, cream cheese, and almond butter. No subject which method you judge to spin it, this dish is the ideally suited method to welcome in fall.
Save
5.0 from 8 reviews
Pumpkin Pie Breakfast Bake
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Ingredients
¼ cup rolled oats
2 Tbsp. oat bran
2 Tbsp. flour of choice*
¼ tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
1/4 tsp. flooring ginger
pinch of salt
1/4 cup canned pumpkin
¼ cup vanilla almond milk
1 Tbsp. maple syrup (or different sweetener)
2 - 3 Tbsp. add-ins of option (cranberries, nuts, chocolate chips, etc.)
Directions
Preheat oven to 375°F, and frivolously spray an person sized ramekin with cooking oil.
In a medium bowl, combine oats, oat bran, flour, baking powder, spices, and salt.
In a separate bowl, combine pumpkin, almond milk, and maple syrup.
Add rainy to dry and gently stir to combine. Fold in any add-ins and move to ready ramekin.
Bake for 25 – 30 minutes, and enable to cool earlier than including toppings of your choice.
Notes
* Any flour will work. Use a gluten-free flour to make this gluten-free.