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
• Eggs
• Cinnamon
• 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 …

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?