This Pumpkin Baked Oatmeal is the perfect lazy weekend breakfast to feed the family. It's packed with wholesome ingredients - hearty oats, sweet pumpkins, and beautiful seasonal spices. It's also super simple and made without processed sugars. Nutritious, healthy and so delicious!
Position an oven rack in the middle and preheat the oven to 356F (180C).
Spray the casserole dish with cooking spray or grease it with coconut oil. Set aside.
Place milk, egg, pumpkin pure and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
Add in all the dry ingredients: oats, hemp seeds, chopped walnuts, cranberries, pumpkin spice, baking powder and pinch of salt.
Using the whisk or a spoon stir well to combine the ingredients.
Transfer the mixture into a prepared baking casserole dish.
Bake 35 to 40 minutes, or until top is golden brown.
Remove the oatmeal out of the oven. Leave it to cool for a few minutes in the baking dish.
Portion the oatmeal and serve warm.
Add toppings (optional).
Notes
Substitutions
You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
You can substitute rolled oats with quick oats. Note: quick oats will give a more soft oatmeal texture.
You can use honey or maple syrup.
You can substitute hemp seeds with chia seeds or ground flax seeds.
For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
See "Recipe variations" for more suggestions.
Tips for storing
Keep baked oatmeal in an air-tight food container. Keep refrigerated for up to 5 days.
To freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them.
See "Recipe tips" for more recipe info. Nutritional information is calculated without added toppings. As a measure, I used a US cup (240ml).