Oatmeal Pumpkin Squares - how to slay breakfast.
These Oatmeal Pumpkin Squares are full of rich harvest flavor and warm, earthy spices. They are gluten-free and vegan (unless you choose to use dairy). They're a satisfying, make-ahead breakfast or snack that will help to streamline your morning routine. And they are entirely too delicious - so serve them any time of year!
Gluten-free and vegan, these Oatmeal Pumpkin Squares are full of good and good-for-you ingredients: pumpkin puree, chia seed, lemon juice, coconut oil + milk, and pure maple syrup. Way to slay breakfast, right? This recipe includes soaking the oats beforehand, making them easier to digest and allowing the chia seeds to bloom.
Go ahead - make a big batch on weekends as a tasty treat any time of day.
Prefer muffins to oatmeal pumpkin squares?
You can also use this recipe to make muffins if you prefer. For muffins, simply divide the batter into lined muffin tins. Bake your muffins for about 25 minutes at 350 degrees. Come morning, simply grab one and head out the door!
Want to make your own pumpkin puree?
Making fresh pumpkin puree is easy to make at home using this recipe for How to Make Pumpkin Puree From a Whole Pumpkin from your friends at Home Page - California Grown.
With a sheet pan, a sharp knife, and a food processor fitted with the "S" blade you don’t even need lots of kitchen experience to make it. Just a little elbow grease and some patience.
Ensuring your Oatmeal Pumpkin squares are gluten-free.
While pure oats, by nature, are naturally gluten-free, not all oats you buy are gluten-free. cross-contamination may take place during harvesting, processing or packaging. For those with celiac disease or gluten intolerance, it is important to read the label and look for oats that are certified gluten-free.
Baked Pumpkin Oatmeal, Squares or Muffins
Ingredients
- 5 cups GF Rolled Oats I used Bakery on Main Gluten Free Rolled Oats
- 3 tablespoon chia seeds
- 2 tablespoon lemon juice
- ¼ cup melted coconut oil or butter
- ¼ cup coconut milk or milk
- ½ cup maple syrup
- 1 cup pumpkin puree
- 2 teaspoon salt you may want to add a bit more
- 2 teaspoon baking soda
- 2 tablespoon GF vanilla extract
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup raisins
- 1 cup chopped pecans optional
Instructions
- In a large bowl, stir the oats and chia seeds together and fill with water until completely covered. Stir in the lemon juice, and allow the oats to sit for at least 3 hours, covered (you can leave them overnight). When the oats are done soaking, use a fine-mesh colander or cheesecloth to drain out as much water as possible, and then return the oats to the large bowl.
- Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish (or put liners in a muffin tin).
- In a medium sized bowl, whisk together the coconut oil, coconut milk, maple syrup, pumpkin, salt, baking soda, vanilla and spices. Add this mixture to the oats and stir thoroughly. Then fold in the raisins and pecans, and pour the mixture into the prepared baking dish.
- Bake for 35-40 minutes, until the center is firm to the touch (25 minutes for muffins). Allow to cool, and then cut into squares and store in the fridge in a sealed container.
Notes
Like these Oatmeal Pumpkin Squares? Here's some good for you breakfast recipes I think you might like:
Best Brownie Baked Oatmeal
Is it a decadent breakfast? Is it a healthy dessert? It's both! This no banana, no egg recipe for Brownie Baked Oatmeal from The Delicious Life combines an easy breakfast favorite with chocolate, transforming simple oatmeal into a fudgy make-n-take breakfast. Who could say no to a brownie for breakfast?
Jessica's Pumpkin Blended Baked Oats
Jessica at the Big Delicious Life says that blended baked oats are a TikTok sensation and offers this recipe for Pumpkin Blended Baked Oats. It's a super easy gluten-free recipe made in the blender that leaves you feeling like you’re having cake for breakfast. And like brownies, who can say no to cake for breakfast?
Article edited by Diana Losey
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