Pumpkin Butterscotch Baked Oatmeal

{Healthy, Low Calorie, Vegan} Wake up to a fun, seasonal breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!

Wake up to aย fun, seasonalย breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!

{Healthy, Low Calorie, Vegan} Wake up to a fun, seasonal breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!

Pumpkin Butterscotch Baked Oatmeal

I eat an outrageous amount of oatmeal. It is one of my favorite breakfasts– and honestly, one of my favorite foods, period. Quick, versatile, filling, and good for you…ย what’s not to love?

Of all the ways to eat oatmeal, I have a soft spot for baking it, especially during the colder months. I really like the way the texture changes when it’s baked– you can almost imagine that you’re eating a big breakfast cookie! ๐Ÿ™‚

I tend to make my baked oatmeal in big batches so I can freeze some for later. It’s an ideal breakfast to have on hand for hectic mornings, when you need something filling but are short on time.ย Of course, baked oatmeal is lovely for slower mornings, too– you can’t beat the deliciousness of breakfast straight from the oven.

The pumpkin here is subtle and light, but perfectly complemented by the butterscotch chips. A bit more under-represented (but just as delicious!) as the pumpkin-chocolate chip pairing, pumpkin and butterscotch is a combination I love, and it makes a sweet and delightful start to the morning!

{Healthy, Low Calorie, Vegan} Wake up to a fun, seasonal breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!


Pumpkin Butterscotch Baked Oatmeal

Yield: 1 serving

Ingredients

  • ยฝ cup oats
  • ยผ cup almond milk
  • ยผ cup pumpkin puree
  • ยฝ teaspoon cinnamon
  • ยผ teaspoon baking powder
  • pinch salt
  • sweetener to taste
  • small handful of butterscotch chips

Instructions

  1. Preheat your oven to 350ยฐ and grease a ramekin or small oven-safe dish with cooking spray.
  2. In a bowl, stir the oats, milk, pumpkin, cinnamon, baking powder, salt, and sweetener together until combined. Fold in the butterscotch chips.
  3. Pour the oatmeal into the prepared dish and bake for 22-25 minutes.

This recipe is gluten-free with the appropriate oats and vegan with the appropriate butterscotch chips.

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{Healthy, Low Calorie, Vegan} Wake up to a fun, seasonal breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!

Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Tips & Tricks Link Party; Wow Us Wednesdays; What’s Cookin’ Wednesday;ย Thoughts of Home on Thursday;ย Foodie Friday; Weekend Potluck; Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition;ย Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog. For a complete list of where I share, click here.

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{Healthy, Low Calorie, Vegan} Wake up to a fun, seasonal breakfast with this hearty and healthy pumpkin butterscotch baked oatmeal!

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69 comments

  1. Farrah says:

    I really need to get back into eating oatmeal for breakfast in the morning again. I love the sound of this, and baked oatmeal is my favorite thing to have on cold fall/winter mornings! <3

  2. The Better Baker says:

    I am right there with you Sista – I am wild over oatmeal…pairing it with butterscotch is an awesome idea. You can be sure I’ll be enjoying this soon. Thanks for sharing with us at Weekend Potluck.

  3. Marla says:

    Hi Courtney,
    This sure does sound like a healthy delicious breakfast. Makes getting up on a rain day worth it.Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  4. Life Diet Health says:

    Yummy! I wish it was breakfast time now (it’s almost 11.30pm here). Thanks for sharing this at the vegan Potluck Party – I’ve no idea where to get butterscotch chips from (in UK) but I guess I can improvise. ๐Ÿ™‚

  5. Emily says:

    I’ve been tiring of my usual breakfasts but have been coming up empty looking for new ideas. Until I read your recipe! I need to try this! Thanks for sharing with our Merry Monday party.

  6. Marla says:

    HI Courtney,
    Just a note to let you know that I have chosen your post as one of my features on this week Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your valuable information with.

  7. Miz Helen says:

    Congratlations!
    Your recipe is featured on our Top Ten Features at Full Plate Thursday this week. Hope you enjoy your new Red Plate and thanks so much for sharing with us!
    Miz Helen

  8. Deborah Davis says:

    As an oatmeal lover, I’m in heaven! I can’t wait to make this recipe. I’m so glad you shared your healthy and delectable Pumpkin Butterscotch Baked Oatmeal at the Plant-based Potluck Party. I’m pinning and sharing.

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