It’s Foodie Friday! It’s not too late for pumpkin flavored things is it? (Never!) OK, whew! Because you would not want to wait until next year for this easy make ahead pumpkin oatmeal! It’s perfect for brunch with friends or to have in the fridge for busy weekday mornings. This recipe is also Coach Chris taste tested and approved! Try it this weekend!
Pumpkin Pecan Baked Oatmeal
2 ¼ C old fashioned oats
3/4 C toasted chopped pecans
1/4 C ground flaxseed
3 scoops protein powder, optional (we used plain, unsweetened whey protein)
1 tsp baking soda
1 Tbsp pumpkin pie spice (see note)
Pinch of salt
1 C milk of choice (we used coconut milk from a carton)
1 overripe (black) banana, peeled and mashed
2 tsp vanilla extract
1 15 oz can pumpkin puree (not pumpkin pie filling)
1/4 C maple syrup
3 Tbsp melted butter or coconut oil plus more for the baking dish
For serving: warm milk or Greek yogurt (optional)
Preheat oven to 375 degrees. Grease an 8″ square baking dish (or several smaller ramekins) with butter or melted coconut oil.
In a medium mixing bowl, add the oats, pecans, flaxseed, protein powder if using, baking soda, salt, and pumpkin pie spice and mix to combine.
In another medium mixing bowl add milk, banana, pumpkin puree, egg, vanilla, and maple syrup and whisk to combine. Add to dry ingredients and mix gently.
Spread oat mixture evenly into greased dish. Pour melted butter or coconut oil over oats and bake until the top is golden, 35-40 minutes (individual ramekins make take slightly less time). Serve with a small pitcher of warmed milk for pouring or with a dollop of Greek yogurt on top.
Note: you can make your own pumpkin pie spice by combining the following in a jar:
2 Tbsp cinnamon
1Tbsp ground ginger
1 tsp nutmeg
3/4 tsp ground cloves