We are into October and I just had to do another pumpkin recipe. You aren’t pumpkined out yet are you? Don’t worry, I am going to try not to overdo the pumpkin – it may be hard not to, but I’m gonna try. But this recipe right here? It is totally breakfast worthy – but, oh wow with the whipped topping! Who says you can’t have breakfast for dessert? Not this girl – because you really can have warm out of the oven pumpkin oatmeal casserole for dessert, or breakfast if you happen to make it early in the morning, or lunch, or dinner. Because it reheats so well! I hope you break out a can of pumpkin for this vegan and gluten-free easy Pumpkin Oatmeal Casserole!
Oh yes the pumpkin. It is still happening, but not as much as last month. All these new “Fall” flavors are now available … or let’s be real, they were there before (apples, sweet potatoes, squash), but it just wasn’t Fall yet. Now though I am finding some recipes that have no pumpkin and I’m okay with that! But I couldn’t resist making this casserole. I made a similar Cranberry Chai Oatmeal Casserole during the summer and everyone loved it, so I figured why not make another one but this time with pumpkin? And oh boy, with the pumpkin pie tasting goodness. This oatmeal casserole was so pumpkin, so flavorful and amazing, that I just couldn’t resist topping it with coco-whip (not pictured) and oh my goodness. Who says that vegan whipped topping is terrible? Not. Me. And when it’s not cheap, then it better be good am I right?
I love super-quick recipes that you can whip together for everyone in the mornings for brunch – which this is perfect for – but that can also take you into breakfasts for the week, or just a warming, by the fire, dessert. This casserole is an anytime kind dish. This recipe is so easy and uses minimal ingredients. Start by mashing the pumpkin with maple syrup and extract in a bowl. Add in everything else but the milk and mix well. Add the milk and mix gently so you’re not wearing it (yes, spoken from experience). Then poor into a sprayed baking dish and bake at 350 degrees for 45-60 minutes. The baking time depends on the dish you use – I used a smaller, tall dish so it took longer for the middle to cook, but if you used a longer dish it wouldn’t take as long. Then just dish up warm and top with some whipped topping if you have it and enjoy!
Pumpkin Oatmeal Casserole,
2 C Libby’s Pure Pumpkin
1/2 C 100% Pure Maple Syrup
2 Tsp Maple Extract
2 C Oats
1 C California Walnuts, chopped
2 Tsp Pumpkin Pie Spice
3 Tbsp Softened Coconut Oil
2 C Silk Unsweetened Vanilla Almond Milk
1. Set oven to 350 degrees. Spray a baking dish with non-stick spray.
2. In a large bowl mash and mix the pumpkin, maple syrup and extract until smooth.
3. Add in the oats, chopped walnuts, pumpkin pie spice, and softened coconut oil and mix really well.
4. Pour in the milk and mix gently.
5. Pour batter into the baking dish and bake 45-60 minutes depending on the width and depth of your baking dish.
6. Dish up warm and enjoy with whipped topping, or portion out for weekday breakfasts.