Description
A cozy, plant-based pumpkin breakfast bake made with oats, spices, and natural sweeteners. Perfect for meal prep or fall brunches.
Ingredients
1 ½ cups pumpkin puree
1 cup rolled oats
2 eggs or flax eggs
½ cup unsweetened almond milk
¼ cup maple syrup
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
Instructions
Preheat oven to 350°F (175°C)
Mix pumpkin puree, eggs, almond milk, maple syrup in a bowl
Fold in oats, cinnamon, nutmeg, and baking powder until well combined
Pour mixture into greased or silicone-lined 8×8 dish
Bake for 35 minutes, until edges are golden and center is set
Let cool for 10 minutes before slicing. Serve warm or chilled
Notes
Can be stored in fridge for up to 5 days or frozen for 3 months
Add nuts or seeds on top before baking for crunch
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 195
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin breakfast bakes, healthy fall breakfast, meal prep pumpkin casserole