I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!
I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).
I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.
Pumpkin Berry Baked Oatmeal
Yields 8 Slices
- 2 cups old fashioned rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 large ripe mashed banana
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon melted coconut oil
- 4 large egg whites
- 1 cup frozen raspberries (you can use fresh)
- Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
- Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
- In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
- Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
- Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
- Pour the baked oatmeal mixture to the baking pan.
- Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.
*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.