Ingredients
Method
Step-by-Step Instructions
- Preheat oven & prep baking dish: Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic or glass baking dish with coconut oil or baking spray.
- Whisk dry ingredients: In a medium bowl, whisk together the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt until evenly blended.
- Whisk wet ingredients: In a separate large mixing bowl, whisk together the pure pumpkin puree, almond milk, pure maple syrup, eggs, melted coconut oil, and vanilla extract until completely smooth and emulsified.
- Combine into batter: Pour the dry oat mixture into the wet pumpkin mixture. Use a silicone spatula to stir just until the oats are thoroughly moistened. Fold in half of the chopped pecans.
- Assemble & scatter toppings: Pour the batter into your prepared baking dish and smooth the surface evenly. Scatter the remaining chopped pecans and green pumpkin seeds across the top for crunchy texture.
- Bake to golden perfection: Bake uncovered at 375°F for 35 to 40 minutes, until the center is set, the edges are golden brown, and a toothpick inserted into the center emerges clean.
- Rest, slice and serve: Allow the baked oatmeal to cool for 10 minutes before slicing into generous squares. Serve warm topped with a dollop of Greek yogurt, a drizzle of warm maple syrup, and a mug of hot coffee.