Sugar Free Baked Pumpkin Oatmeal

Sugar Free Baked Pumpkin Oatmeal is perfect for a fall weekend morning breakfast or brunch.

I like that this is a breakfast that can be shared with others!

 

Sugar Free Baked Pumpkin Oatmeal

 
The perfect breakfast or brunch idea especially for a fall day.

Even better, this breakfast recipe has no added sugar!
 

Did you try my Sugar Free Pumpkin Pancake recipe?

That recipe for pancakes can also be made low in carbohydrates.
This recipe however, is more a baked breakfast that can be shared with others.

 

I am always looking for the perfect way to store my leftover food creations. Here are some Genius Ideas for Food Storage that you may also appreciate.

This recipe is good for anyone asking is pumpkin good for breakfast.

I must say that in the cake of this baked pumpkin oatmeal, pumpkin is a good choice for breakfast.
While I would not eat pumpkin raw for breakfast, when baked, pumpkin is not so bad.

This baked pumpkin and oatmeal is more than just delicious to eat.

You will also enjoy the smell of this dish when it is baking in the oven.
Certainly something special especially during the fall pumpkin season.

 

This recipe for pumpkin oatmeal is also for anyone asking what can I make from a pumpkin.

In the case of this recipe, we will use pumpkin puree.
We will also use typical autumn spices that you would expect from a tasty pumpkin baked anything.

I mentioned that this recipe for pumpkin oatmeal can be made vegan.

Yes, there is an egg involved in this recipe .
However, for that egg you can sub in an egg replacement such as one tablespoon of flaxseed meal and three tablespoons of water.

 

Here are some tips for making baked oatmeal.

I just mentioned that this recipe can easily be made vegan. Simply sub in for your egg an egg replacement such as one tablespoon of flaxseed meal and three tablespoons of water.

Here are some more helpful tips.

1. I prefer to use old fashion (rolled) oats with this recipe rather than the quick variety. This is because old fashion oats will hold up better and add a better texture to the finished recipe.
2. Make this recipe in individual servings. Simply use ramekins or a cupcake pan that is well prepped for nonstick. I also suggest adding an additional egg (or substitute) to help the servings hold up better. Also, check this often while baking as it will probably not have to bake as long.
3. You can serve this recipe as is once you are ready to eat it. However, adding a bit of Greek Yogurt, sugar free pancake syrup, sugar free powdered sugar, or even some sugar free whipped topping can also make this recipe taste good!

 

Here is how to make pumpkin puree.

Preheat the oven to 325 and cut a small pumpkin in half (some folks like a sweet or baking pumpkin as they have more meat in them). Remove the stem, seeds, and pulp. Cover both of the halves with foil and bake for an hour or until tender. Then while the pumpkin meat is still warm, scoop it from the pumpkin and puree it until done. You can freeze this away for later use!!

 

Here are some similar recipes that you may also like.

 

• Low Carb Creamy Pumpkin Soup.
• Sugar Free Soft Pumpkin Cookies.
• How to Make Sugar Free Pumpkin Pie.
• Sugar Free Pumpkin Bars.
• Low Carb Sugar Free Pumpkin Pancakes
• Pumpkin Spice Keto Low Carb Mug Bread.

 
 

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You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

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The recipe for Sugar Free Baked Pumpkin Oatmeal

I mentioned above that this recipe can easily be made vegan. Simply sub in for your egg an egg replacement such as one tablespoon of flaxseed meal and three tablespoons of water.

The oats that you use also are important to this recipe.

I prefer to use old fashion (rolled) oats with this recipe rather than the quick variety. This is because old fashion oats will hold up better and add a better texture to the finished recipe.
 

Ingredients needed to make sugar free baked oatmeal.

 

• Oats- 2 cups. Again, use old fashion (rolled) oats with this recipe rather than the quick variety. This is because old fashion oats will hold up better and add a better texture to the finished recipe.
• Baking Powder- ¼ teaspoon.
• Pumpkin Pie Spice- 1 ½ teaspoon.
• Sugar Alternative- equivalent to 2 ½ tablespoons of sugar. I like a brown sugar alternative, 2 ½ tablespoons of honey, or even a good maple syrup.
• Almond Milk or water- 1 ½ cups.
• Egg-1.
• Butter - 2 teaspoons melted.
• Pumpkin Puree- 1 cup ( about half of a 15 ounce can).
• Vanilla Extract- 1 teaspoon.
• Optional, chopped nuts such as walnuts or pecans. ½ to ¾ cups.
• Optional- dried fruit such as raisins or cranberries, ½ to ¾ cups.

How to make baked pumpkin oatmeal.

 

• Preheat your oven to 350 and prep a casserole dish or similar baking dish for nonstick.
• In a mixing bowl, use a fork or whisk to mix together the oats, baking powder, and pumpkin pie spice. If you are using a granular sugar alternative, add it to the bowl as well. A liquid sugar alternative can be added to the next bowl.
• In a large mixing bowl, use a fork or whisk to mix together the milk, egg, and butter (as well as liquid sugar alternative). Then stir in the pumpkin puree and the vanilla extract.
• For the next step we will we will add the dry ingredients from the first bowl to the second bowl. To do so, I suggest adding half of the ingredients at a time and stirring gently between additions. Also, you can stir in any optional nuts and fruit here as well.
• Bake this for 25-30 minutes or until the edges appear to start browning. The center should be set as well.

The Recipe Card for Sugar Free Baked Pumpkin Oatmeal

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

A delicious recipe for Sugar Free Baked Pumpkin Oatmeal, perfect for fall breakfast or brunch. Make this gluten free or vegan with options.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.