I love all things pumpkin (#basic) and I’m excited to officially kick off my holiday baking season with this Baked Pumpkin Oatmeal! Perfect for a grab & go breakfast and pairs perfectly with that PSL. The coconut sugar and maple syrup make this a little more guilt-free with all the satisfaction.

I’ve added flax seeds for a little extra crunch & nutrition. You could definitely add coconut, pumpkin seeds, or even chocolate chips 😉

If you prefer can-efficient recipes, you can double this to use that whole can of pumpkin! 1 can of pumpkin has a little less than 2 cups, but comes out just fine.

Ingredients:

• 1 cup pumpkin
• 1/2 cup coconut oil (melted, room temperature)
• 2 eggs
• 1 tsp vanilla
• 1/2 cup pure maple syrup (not pancake syrup)
• 1/4 cup coconut sugar
• 2 cups old fashioned oats
• 1 1/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 Tbsp pumpkin pie spice
• 1/2 Tbsp cinnamon
• 1/2 Tbsp ground ginger
• 1/2 tsp salt
• 1/8 cup flax seeds (optional)

Get Cookin’:

1. Prep a 9×9 (or 8×8) pan with parchment paper and preheat your oven to 350°
2. In a large mixing bowl, combine pumpkin, coconut oil, eggs, vanilla, maple syrup and coconut sugar. Mix until combined.
3. In a separate mixing bowl, combine dry ingredients: Oats, flour, baking soda, baking powder, spices and flax seeds. Mix until combined.
4. Gradually incorporate the dry mixture into the wet mixture and mix until just combined (over mixing will toughen the oatmeal)
5. Spread into your pan and place in the oven for 30 minues
6. Enjoy!