Anti-Inflammatory Pumpkin Baked Oatmeal | Lupus Canada Recipe Corner
Pumpkin Baked Oatmeal Welcome to the Lupus Canada Recipe Corner!
Why This Pumpkin Baked Oatmeal Is Great for Wellness
This pumpkin baked oatmeal is made with simple, anti-inflammatory whole foods, like oats, pumpkin, and warming spices, that are as nourishing as they are cozy. Eating in a way that supports your body doesn’t have to be complicated.
Each bite offers a balance of fiber, healthy fats, and natural sweetness from apples and maple syrup (or honey). Pumpkin puree adds creaminess and a boost of vitamin A, while chia and seeds provide steady, sustained energy to carry you through your morning.
This dish is perfect as a wholesome breakfast or snack that can be made ahead and enjoyed throughout the week. Serve it warm with a dollop of yogurt or a splash of milk, or enjoy it chilled straight from the fridge for a grab and go option.
Dry Ingredients:
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2 c. rolled oats
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1 tsp. baking powder
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2 tsp. pumpkin pie spice
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½ tsp. salt
Wet Ingredients:
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1 c. pumpkin puree
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1 c. milk of choice
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2 eggs
- ¼ c. maple syrup or honey
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2 tbsp. coconut oil or butter, melted
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2 tsp. vanilla
Add Ins:
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1 apple, finely diced
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½ c. chopped pecans, walnuts, sunflower seeds, or pumpkin seeds
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1 tbsp. chia seed
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2 tbsp. pumpkin seeds (reserve for the top)
Instructions
Preheat oven to 375°F. Line an 8 × 8 in. baking dish with parchment.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk the wet ingredients until smooth.
Add wet to dry and stir until well combined.
Fold in the diced apple, chia, and ¼ c. of the nuts or seeds.
Spread evenly in the baking dish and top with remaining nuts and the reserved pumpkin seeds.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.
The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.