Creamy pumpkin, sweet banana, warm cinnamon, and nutty pumpkin seeds make this Pumpkin Baked Oatmeal the perfect fall breakfast dish!

Let’s talk about the weekend first, shall we?

This weekend, Brian and many of our friends were in the mountains of Estes Park celebrating the marriage of our friends Stephanie and Drake!

The aspen trees were on fire, every detail was stunning, and the ceremony was full of love.  It was an absolutely gorgeous wedding.

We arrived a bit early to the wedding venue, The Dao House (I highly recommend looking at this venue if you are planning a mountain wedding!), so we could take advantage of horse back riding through the mountains.

Our guide was passionate about horseback riding and Rocky Mountain National Park and he did a wonderful job of sharing his knowledge with us during the entire journey.  I loved how insightful he was about everything he shared with us, all the way down to why he selected each horse we road.

In the picture above, I am with Fancy,the horse who carried me on our trek!

After horseback riding, we showered up and got ready for the wedding ceremony.  The sun was shining, the trees were glistening, and everything looked perfect.

We had a blast celebrating the wonderful newlyweds!

Sunday morning, after quickly visiting with all of our friends we headed out to hike the Twin Sisters trail.

The hike was a little tough at the start because of a previous mud slide area that we hiked up.  This part was a bit steep and didn’t have a marked trail.  Once we did reach the marked trail, the hike was in a beautiful forest setting.  There were a ton of switch backs, so the incline was never very steep despite the elevation gain.

We made it to the top, and enjoyed 360° views of snow capped mountains and clear blue skies.

OK…enough about the weekend, let’s talk about this Pumpkin Baked Oatmeal!

Gosh, I am super excited to share this recipe with you.  I absolutely LOVE making breakfast in the morning, and often times I find myself spending just a little too much time in the kitchen.  Even though I am home just about every day doing school work, I still like having prep-ahead breakfast options…and that’s exactly with this Pumpkin Baked Oatmeal is!

When this Pumpkin Baked Oatmeal is on the meal plan, I whip up a batch on Sunday during my meal prep and then Brian and I have breakfast (and sometimes snacks!) to last for the week.  Such a time saver!

Clearly we all realize that pumpkin is super trendy right now (hello FALL), but can we talk about why I think this winter squash is so cool? (hint…it doesn’t have to do with the latest trend at all!)

• It’s full of vitamin A
• Has 3 grams of fiber per 1/2 cup serving
• Great source of potassium

Nutrition nerd alert, and I’m ready to embrace it 🙂

Setting those pumpkin fun facts aside, this dish is tasty and filling (especially when topped with your fav nut butter!) and such a time saver.  Go ahead and do yourself a favor by making a batch soon!

If you give this Pumpkin Baked Oatmeal recipe I a try, take a photo on instagram and tag #trebleinthekitchen so I can see!

Pumpkin Baked Oatmeal

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• Author: Tara | Treble in the Kitchen
• Total Time: 50 mins
• Yield: 8 servings 1x

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Description

Creamy pumpkin, sweet banana, warm cinnamon, and nutty pumpkin seeds make this Pumpkin Baked Oatmeal the perfect fall breakfast dish!

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Ingredients

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• 1/2 cup pumpkin seeds
• 2 1/2 cup oats, gluten free if necessary
• 1 Tbsp cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk (your favorite milk will work here)
• 1/3 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 banana, sliced

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Toast the pumpkin seeds on a rimmed baking sheet for about 5 minutes, or until fragrant. Remove from the oven and set aside.
3. Put a small amount of coconut oil onto a paper towel and rub it along the bottom and sides of a square glass baking dish.
4. In a large bowl, combine the oats, pumpkin seeds, cinnamon, nutmeg, ginger, baking powder, and sea salt.
5. In a separate bowl, combine the pumpkin puree, almond milk, maple syrup, egg, and vanilla extract.
6. Pour the wet mixture over the oatmeal mixture and stir until combined.
7. Place the banana slices along the bottom of the baking dish.
8. Pour the oatmeal mixture over the banana slices.
9. Bake 40-45 minutes, or until golden brown.
10. Serve warm or allow to cool thoroughly before storing for use later in the week.**

Notes

*You can sub 2 flax eggs for the traditional eggs in this recipe.
Nutrition is calculated using 2 eggs.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: breakfast, low fodmap, fall, gluten free,
• Cuisine: breakfast

Nutrition

• Serving Size: 1/8 recipe
• Calories: 232
• Sugar: 12 g
• Sodium: 154 mg
• Fat: 8 g
• Carbohydrates: 33 g
• Protein: 9 g

Question of the Day:

• What is your favorite thing about fall?

Looking for more breakfast recipes?

Berry Oatmeal Breakfast Bake

Egg White Banana Oats

Turmeric Ginger Granola