Ingredients
- 2 large eggs, room temperature
- 3 tablespoons coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin (from a 15 oz can)
- 1 ½ cups non-dairy milk of choice (e.g., unsweetened soy milk)
- 2 ½ cups old-fashioned rolled oats
- 2 teaspoons pumpkin pie spice (or more to taste)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- Preheat Oven: Preheat oven to 375ºF and grease or line an 8×8-inch baking dish; set aside.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, maple syrup, melted coconut oil, canned pumpkin, vanilla extract, and non-dairy milk.
- Add Dry Ingredients: Stir in the rolled oats, pumpkin pie spice, baking powder, and sea salt until fully combined.
- Bake: Pour the mixture into the prepared baking dish and smooth out the top. Bake for 35–45 minutes, or until the edges are golden and the center is set.
- Cool & Serve: Let the oatmeal cool for at least 20 minutes if slicing into squares. Alternatively, serve warm in bowls with toppings like nut butter, maple syrup, or fruit.
Notes
- This recipe is great for meal prep and can be stored in the fridge for up to 5 days.
- Use almond milk, oat milk, or your favorite non-dairy milk.
- Customize with add-ins like chopped nuts, dried cranberries, or chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of recipe)
- Calories: Approx. 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
