Description
All the pumpkin pie vibes, in baked pumpkin oatmeal form. Pumpkin oatmeal baked into squares and topped with Greek yogurt and maple syrup. A great dish to serve to guests, but also perfect for meal prep.
Ingredients
Oatmeal
- 4 whole eggs, room temp
- 4 egg yolks, room temp
- 1 cup coconut sugar (or sub brown sugar)
- 1 1/2 cups canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1/2 cup pure maple syrup
- 1/4 cup + 1 tablespoon coconut oil, melted
- 1 cup milk (non-dairy, or dairy)
- 1 tablespoon pure vanilla extract
- 4 cups old fashioned rolled oats
- 1 tablespoon pumpkin pie spice (click here for the recipe)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup raisins (see notes for options)
Optional Greek yogurt topping
- 2 cups nonfat plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 to 2 teaspoons pure vanilla extract
Instructions
- Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish, set aside.
- Mix together wet ingredients: To a large mixing bowl add the eggs, egg yolks, and coconut sugar or brown sugar – whisk together until well combined. Add the pumpkin puree and whisk until well combined. Add the maple syrup, and slowly stream in the coconut oil while whisking. Whisk in the milk, and vanilla extract until well combined and smooth.
- Add the dry ingredients: To the wet ingredients add the oats, pumpkin pie spice, baking powder, and kosher salt – the ingredients will kind of sit on top of the wet, gently use your spatula to mix the dry ingredients around a little so they combine somewhat, then stir everything together so that the wet and dry ingredients are well combined.
- Add the mix ins: Stir in the raisins, or mix in of choice (See notes for options), until well combined.
- Bake: Transfer the mixture to the greased baking dish, use your spatula to spread it out into an even layer. Bake for 25 to 30 minutes, or until the edges look browned and set, and the center of the oatmeal is only slightly jiggly (it will continue to set up with residual heat).
- Cool: Allow the oatmeal to cool for 15 to 20 minutes before slicing.
- Make the Greek yogurt topping (optional): Combine the Greek yogurt, maple syrup, and vanilla in a small bowl until well mixed. Taste and adjust the sweetness as needed.
- Serve: Once the oatmeal has had a chance to cool, use a sharp knife to cut it into about 17 to 20 squares. Transfer the desired amount of squares to plates, for serving. Serve with the Greek yogurt topping (if using), and pure maple syrup for drizzling, if desired. Enjoy immediately. (see notes for leftovers).
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
raisins options: You can add any kind of mix in you like here. You could swap the raisins for dried cranberries (yum). Or, toasted nuts or seeds – pepitas, walnuts, or pecans would be great options. Or, you can omit the stir ins all together.
Maple syrup: Be sure to use a good quality, pure maple syrup for this recipe and not the fake stuff. It really elevates this simple recipe.
Dairy free option: To make this recipe dairy free, make sure to use a plain non-dairy milk (I use almond) – and, omit the Greek yogurt topping. Or, swap it for a non-dairy yogurt.
Gluten free: Make sure to use certified gluten free rolled oats.
Leftovers: This recipe makes great leftovers, making it a good option for meal prep too. To store the leftovers, allow the oatmeal to cool completely. Remove the squares from the pan, and transfer to air tight containers. The oatmeal will last in the fridge for about 1 week. Re-heat the oatmeal gently in the microwave. Keep in mind that the oatmeal will set up more, and dry out a little, the longer it is leftover. It’s still really good. I don’t mind this, I just use a little more yogurt topping, and maple syrup counter balance.
