Easy and Healthy Baked Pumpkin Oatmeal! The best thing to wake up to this fall!
Aside from really craving some cool fall weather, I really spoke to soon talking about the near perfect fall weather we had last week. It’s been in the 80’s-90’s this week. HOLY CRAP! Did I mention we don’t have A/C in our new house? We have this little portable unit but on toasty days we are all still melting. Usually we can open the windows at night and get a nice ocean breeze coming in, but not this week.
Despite the heat, I woke up early yesterday (thanks to the BIRTHDAY BOY–why won’t you sleep in anymore?) and decided to force fall with this Healthy Baked Pumpkin Oatmeal!
If it looks familiar, it’s because it is SO very similar to my Honey Baked Oatmeal. It has been getting rave reviews lately + climbing the popularity ladder for recipes on the blog 🙂
It really is so good too. Make them both! Warm oatmeal is my favorite breakfast during the fall/winter months. And this pumpkin oatmeal tastes like dessert. You could add some nuts to it too!
Off to celebrate our birthday boy! Happy almost Friday!
Healthy Baked Pumpkin Oatmeal
- 1/2 cup coconut oil, melted (can use regular oil)
- 1/2 cup honey (good quality)
- 1/4 cup brown sugar
- 2 eggs, room temperature
- 1 (14 oz can) pumpkin
- 1 cup low fat milk (almond milk, coconut milk work too)
- 1 T baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- pinch salt
- 3 cups quick oats
- *additional milk or cream
- Preheat oven to 350. Grease an 8X8 inch pan or round baking dish (similar in size)
- Whisk melted coconut oil, honey, and brown sugar together. Whisk in eggs, then milk and pumpkin. Stir in baking powder, salt and pumpkin pie spice and cinnamon.
- Fold in oats.
- Pour into prepared baking dish.
- Refrigerate overnight for best results. You can still
- Coconut oil may solidify but will be okay.
- Bake at 350 for 30 minutes or until slightly golden.
- Serve warm with fresh berries and a splash of milk or cream.