Superfood pumpkin oatmeal breakfast bake (gluten-free)
This superfood pumpkin oatmeal breakfast bake is easy to make and full of taste and nutrition too.
Hi, friends! How are you? Dave, Brady and I got back from an awesome trip to Columbus, Ohio over the weekend to see our besties. And today is Dave’s birthday! Yay! I’ll share more about the trip soon, but today it’s all about breakfast.
You don’t see a ton of recipes on A Lady Goes West, and when you do, they are almost always for breakfast. Why? Because I’m more of an assembler for lunch and dinner, but breakfast is where I actually combine things together into recipes and cook and create. And I don’t like to share recipes just to share recipes, so you can be sure that if you see something on the blog, that means I eat it a lot and want to recommend it to you. And oatmeal? I eat it A LOT A LOT!
The second I saw cans of pumpkins in the stores this fall, I picked them up and started creating. Pumpkin just gives me that warm and fuzzy feeling. Anyone else?
First up was a couple of bland tasteless bakes that I attempted with my pumpkin, then came this one. It’s moist, pumpkin-y, a delightful orange color and oh-so-tasty too. I make a pan on Sunday and eat it for breakfast for five days in a row, while adding nut butter and a banana each morning for a little extra oomph. A week’s worth of breakfast in one dish? Sign me up!
I absolutely have to have my breakfast prepped before the morning, because there’s no time for decision-making in my must-do actual morning routine as a busy momma.
Superfood pumpkin oatmeal breakfast bake
Here’s what you need:
- Oats (gluten-free and organic)
- Canned pumpkin
- Milk of choice
- Chia seeds (optional, but adds nutrition and healthy fats)
- Hemp seeds (optional, but adds nutrition and healthy fats, leave off if gluten-free)
- Cacao nibs
- Coconut oil
- Sea salt
- Baking powder
- Pumpkin seeds
As always, just throw it in a bowl, mix it up nicely, then layer it into a glass pan and bake.
I use coconut oil spray on my 8×8 glass pan, and that works perfectly so that I can cut a square out without leaving any residue on the pan.
Once you have your first helping, just cover the pan with some foil and put it in the fridge until the next morning. And when you pull it out, you really only need to heat up the square for about 30 seconds or so in the microwave, then add your toppings and enjoy.
I’ll be over here eating this on repeat
As you know, I’m a major food repeater, and I’ve made this exact same recipe for the last three week’s worth of breakfasts. The orange color just CALLS to me. And even better, when I have leftover raw pumpkin, I feed it to Brady, because he happens to like pumpkin too. That means nothing is ever wasted.
Quick note: If you can, choose organic oats
I’ve mentioned this before, but new research came out recently linking some pesticides to oats, so it’s best to choose organic oats if that’s in your budget. We made that switch a while back, thank goodness.
I’d also like to take a minute to thank oatmeal for helping me to keep my milk supply up while working out. 🙂
Alrighty, here’s the recipe …
Superfood pumpkin oatmeal breakfast bake
- 2 cups of organic oats
- 1.5 cups of raw canned pumpkin
- 1/2 cup of melted coconut oil
- 1 cup of milk of choice
- 2 eggs
- 2 tablespoons of chia seeds optional
- 2 tablespoons of hemp seeds optional
- 2 tablespoons of cacao nibs
- 2 tablespoons of pumpkin seeds
- 2 tablespoons of baking powder
- 1/2 teaspoon of cinnamon
- 1/3-1/2 teaspoon of sea salt
- Mix all of the ingredients in a bowl, and whisk until the mixture is fairly even.
- Spray coconut oil on the inside of a glass 8x8 baking pan.
- Pour the mixture into the pan evenly.
- Bake for 15-20 minutes at 375 degrees conventional or 350 degrees convection.
- Let cool, slice and serve.
- Store the rest in the fridge.
Let me know if you try it!
Happy baking and happy PUMPKIN season!
And if you liked this one, try these simple recipes …
- Make this cacao baked oatmeal for a week’s worth of breakfasts
- The creamiest warm almond butter oatmeal breakfast bowl
- Vanilla banana protein superfood baked oatmeal (gluten-free)
Questions of the day
Do you prefer to cook or bake?
What’s your favorite fall flavor? Apple? Cinnamon? Or pumpkin?
Sounds yum! Does it matter whether you use rolled or old fashioned oats?
Hi Erin! From what I understand, rolled and old-fashioned oats are basically the same, so those would be interchangeable. You wouldn’t want to use steel cut oats or instant oats though! 🙂 Hope you try it!
OMG, I meant to say my hunger has kicked up a bit! I’m mortified, please delete that last comment, I’m so sorry!!
hhahahaha Erin! So funny! Yessss I deleted it. And hey, gals get hungry, and typos happen! 🙂
YUM! This looks so good Ashley! I can’t wait to try it!
Tis the season for all things pumpkin hehehe!! 🙂
Um yum! This looks amazing, I will have to try it out with the toddlers too!!
Hi Marielle! Definitely a tasty meal for the kiddos too! Brady lovesss pumpkin, so I bet he’d like this too — I haven’t tried giving it to him yet but will soon. I’m making another batch today! 🙂
I’m going to try this after I’m not pregnant anymore and am no longer dealing with gestational diabetes. It’s so frustrating how many HEALTHY foods I can’t have or have to severely limit. But it should all be over soon 🙂
Hi Julie! It’s so weird how the body tolerates food differently during pregnancy. Just focus on feeling good and eating what works — you will have plenty of time for other food (sushi? soft cheese hahaha?) etc. once baby is here! 🙂 Hope all is well!
Hi Ashley. Glad you had a safe weekend trip. At this time of year pumpkin would be my favorite. Sounds so good. A little warning to your male readers. When you buy your significant other a new dress you have to buy her new shoes to go with it. Well our microwave over over the stove quit. So took the wife out to get a new one. End up if get new microwave then need new stove to match.?
Hi Richard! hahahah! That’s a very funny and useful tip for sure. Most of us ladies LOVE presents … 🙂 home ones, clothing ones, shoe ones! And of course your stove needs to match the microwave heheh! Hope you can find a deal!
I love baked oatmeal! Have you ever tried having a slice warmed up with some almond milk? ahhh so good.
Nooooo actually I haven’t made a mug of warm milk in a long time, but I used to like to do that as a treat, even adding cinnamon. That would totally pair well with this, Jessie. Good idea! 🙂
Ashley, such a yummy looking recipe! I don’t think of pumpkin as a spring / summer food, but there’s nothing stopping me from making an exception, right?
Hi Anne! I could eat pumpkin all year long! 🙂