Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze

4.60 from 22 votes

Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze

Infused with warming spices, sweetened with pure maple syrup, and drizzled with vanilla glaze, this baked oatmeal is easy to make and so ridiculously yummy.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 1 45

Servings squares

Calories 298kcal

Author Heather Dessinger

Ingredients

For the baked pumpkin oatmeal:

2 ½ cups gluten-free rolled oats (I use these sprouted rolled oats)
1 tsp baking powder (how to make your own baking powder)
2 tbsp homemade pumpkin pie spice
¼ cup dates (chopped)
1 cup milk (or almond milk if dairy-free)
1 cup pumpkin puree (either homemade or store-bought)
4 large eggs
2 tbsp butter (melted - can substitute coconut oil if dairy-free)
½ cup maple syrup
2 tsp vanilla extract (how to make your own vanilla extract)

For the vanilla glaze:

6 tbsp coconut butter
1 tbsp raw honey (or maple syrup)
¼ cup water
¼ tsp vanilla extract

Instructions

To make the pumpkin oatmeal:

Preheat the oven to 375°F.
Prepare an 8x8 baking dish by greasing with butter, coconut oil, or palm shortening.
Place dry ingredients (oats, baking powder, pumpkin spice and dates/raisins) in a large bowl. Stir to combine.
In another bowl, whisk together the milk, pumpkin puree, eggs, coconut oil/butter, 1/2 cup maple syrup and 2 teaspoons vanilla.
Pour the wet ingredients in with oat mixture and stir until well-combined.
Pour the batter into the prepared 8x8 baking dish.
Bake in the preheated oven at 375 F for about 30-35 minutes, or until center is set. Let cool for 5 to 10 minutes.

To make the glaze topping:

Add the coconut butter, honey, water, and vanilla to a small pan.
Place over low heat and stir constantly until the texture is smooth and spreadable, adding more water if necessary.
When the pumpkin oatmeal has cooled a little, drizzle the glaze over the top, then slice and serve.

Nutrition