Fall is here and that means alllll the pumpkin spice flavored things, including this baked oatmeal. The pumpkin flavor in this dish isn’t overwhelming and the maple cinnamon icing makes it feel special in the best coffee-shop vibey kind of way. This breakfast is perfect for making ahead and is just as delicious served straight from the fridge or warmed up in the microwave. I hope you enjoy!
Prep Time
15 minutes
OVERALL Time
50 minutes
Serves
9
Ingredients
- 2/3 cup canned pumpkin (Libby’s is our family favorite)
- 1/4 cup chia seeds
- 2 flax eggs (2 tablespoons flaxseed mixed with 5 tablespoons of water)
- 1/3 cup organic sugar
- 2 tablespoons maple syrup
- 1/8 teaspoon pink salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 3 cups gluten-free oatmeal
- 1 2/3 cup unsweetened vanilla almond milk
- 1/2 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons maple syrup
- 1-2 tablespoons your choice of milk or organic heavy whipping cream
Steps
1
Preheat oven to 350 degrees.
2
Prepare 9 inch square baking dish by spraying it with a nonstick spray like avocado or olive oil.
3
In a large mixing bowl, prepare flax eggs. Once set (5 minutes or so), add canned pumpkin, vanilla extract, pumpkin pie spice, salt and maple syrup. Mix thoroughly using a spoon, whisk, or fork.
4
Next, add sugar, oats, almond milk and chia seeds. Stir until combined. Pour oats mixture into prepared dish and bake for 35-40 minutes.
5
Remove from oven and let cool. While baked oatmeal is cooling, make the icing by placing the cinnamon, powdered sugar, melted butter and maple syrup in a large mixing bowl. Mix with a hand-held mixer until frosting-like (this will help avoid any clumpy powdered sugar in the icing). Whisk in milk until it reaches a pourable consistency. Pour over baked oatmeal, slice and enjoy!!