What happens when you take two of my favourite breakfasts and put them together in one 8 x 8 pyrex? Deliciousness, that’s what.
Baked oatmeal is not a new breakfast idea to this blog – we’ve given you a pumpkin cranberry version and a peanut butter apple variety as well. But I live by the motto that one can never have too many baked oatmeal recipes at their disposal – don’t you agree?
This fall version differs from our previous two as it is prepped the night before so the oats have time to soak up all the maple and pumpkin flavoured liquid. This leads to a denser square of baked oats. And wouldn’t you know, this recipe also happens to be vegan, if you’re into that sort of thing.
Overnight oats and baked oatmeal, a match made in breakfast heaven!
Dara
Overnight Pumpkin Baked Oatmeal
Serves | 6 |
Dietary | Vegan |
Meal type | Breakfast |
Website | Family Bites |
Ingredients
- 2 1/4 Cups rolled oats
- 2 Tbsp brown sugar
- 1 Tsp baking powder
- 1/2 Tsp ginger
- 2 Tsp cinnamon
- 1/2 Tsp salt
- 1/2 cup pumpkin puree
- 2 Cups almond milk
- 1/4 cup maple syrup
- 1 Tsp vanilla
Note
This overnight oatmeal bake is a great make ahead breakfast - make it on the weekend and have breakfast ready to reheat all week long. Just pop a serving in the microwave for about 1 minute and 30 seconds. I like it topped with a dollop of Greek yogurt.
Directions
1. | Spray an 8 x 8 pyrex with cooking spray and set aside. |
2. | In a large bowl combine oats, brown sugar, baking powder, cinnamon, ginger, and salt. In a small bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla. |
3. | Add wet ingredients to dry and stir to combine. Pour into the prepared pyrex and place in the fridge overnight. |
4. | In the morning, preheat oven to 375 degrees and bake until brown and set, about 35-40 minutes. Serve warm topped with dried cranberries or raisins, toasted pecans, and a splash of extra milk, if desired. |
Claudia says
Looks so yummy..cant wait to try it.