It’s time for a warm, comforting breakfast that fits the cozy season. Baked Pumpkin and Almond Oats have Autumnal flavors all while coming together in under 30 minutes!
Why does it seem like oatmeal is the perfect meal? It doesn’t even have to be breakfast time for an oatmeal craving to strike. Some sweet varieties already feel like dessert!
When you are craving some homemade oatmeal, try these Baked Pumpkin and Almond Oats, perfect for illustrating the Fall season. Pure pumpkin, brown sugar, almonds, and flax combine to make the perfect anytime breakfast!
Flavors of pumpkin pie are captured in a personal ramekin of oatmeal goodness. All you need are a few pantry staples and a can of 100% pure pumpkin. Be sure to avoid pumpkin pie filling, otherwise the mixture will be way too sweet!
Baked vs. Microwave Oats
Oatmeal is perfect for multiple cooking techniques. It is a really hard dish to mess up, so it is perfect for novice cooks or bakers. Some prefer their oats made on the stovetop, others like the good old-fashioned microwave, and, lately, folks love a personal pan of baked oatmeal.
Realistically, all oats are created equal. Microwaved oats are great in a pinch, and you don’t even need a packet from the grocery store. Feel free to cook these Baked Pumpkin & Almond Oats in the microwave for about 3-5 minutes or until tender. You may need some additional liquid to compensate.
Since there are no eggs in this baked oats recipe, use whatever cooking avenue you prefer! The microwave, stovetop, and oven are all exceptional options, depending on how much time you have in the morning.
Ingredients in Baked Pumpkin & Almond Oats
- Butter, for greasing the ramekins
- 1 cup GF rolled oats
- ⅛ cup brown sugar, packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup pure pumpkin puree
- 1¼ cups oat milk
- ¼ teaspoon vanilla extract
- 1 teaspoon flaxseed
- Handful of slivered almonds
How to Make Baked Pumpkin & Almond Oats
Preheat the oven to 350 degrees F. Grease your ramekins.
In a bowl, combine the oats, brown sugar, pumpkin pie spice, baking powder, and salt.
In a separate bowl, combine the pumpkin, oat milk and vanilla.
Combine the wet and dry ingredients. Fold in the flaxseed and almonds.
Place into buttered ramekins. Then place the ramekins on a baking sheet in case of spillage.
Bake for 15-20 minutes until puffed and browned. Serve warm.
Baked Pumpkin & Almond Oats
Ingredients
- Butter, for greasing the ramekins
- 1 cup GF rolled oats
- 1/8 cup brown sugar, packed
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- pinch salt
- 1/2 cup pure pumpkin puree
- 1 1/4 cups oat milk
- 1/4 tsp vanilla extract
- 1 tsp flaxseed
- 1 handful slivered almonds
Instructions
- Preheat the oven to 350 degrees F. Grease your ramekins.
- In a bowl, combine the oats, brown sugar, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, combine the pumpkin, oat milk and vanilla.
- Combine the wet and dry ingredients. Fold in the flaxseed and almonds.
- Place into buttered ramekins. Then place the ramekins on a baking sheet in case of spillage.
- Bake for 15-20 minutes until puffed and browned. Serve warm.
