Pumpkin Pie Baked Oats

Serves: 6 Prep: 10_mins Cook: 30_mins
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These Pumpkin Pie Baked Oats are a cosy autumn breakfast packed with warming spices, fibre-rich oats, chia seeds, and naturally sweet maple syrup. Pumpkin purée keeps the oats soft and fudgy, while the thick yoghurt topping adds a cool, creamy contrast and a boost of protein. Perfect for using up leftover pumpkin purée, this comforting bake makes a great afternoon treat or can be prepped ahead for easy breakfasts throughout the week.

Protein: 8g per serving
Fibre: 7g per serving

Ingredients

180g Biona Organic Rolled Oats
 2 tbsp milled chia seeds
 1 tsp ground cinnamon
 1 tsp ground nutmeg
 ¼ tsp salt
 1 tsp baking powder
 240g pumpkin purée
 2 tbsp Biona Organic Cashew Butter
 3 tbsp Biona Organic Pure Amber Maple Syrup
 1½ tsp vanilla extract
 360ml dairy-free milk of choice


For the topping:
150g thick yoghurt (dairy-free, if you like)

1 tsp Biona Organic Pure Amber Maple Syrup

1 tsp lemon juice

Sprinkle of cinnamon, to finish

Handful of pecan halves, to finish (optional)

Method

  1. Preheat the oven to 180°C. Grease a 9 x 9-inch pan and set aside.
  2. In a large bowl, whisk together the pumpkin purée, milk, maple syrup, cashew butter and vanilla until well combined.
  3. Add the oats, milled chia seeds, spices, baking powder and salt. Mix until combined.
  4. Pour the mixture into the prepared pan and smooth the top.
  5. Bake for 30–35 minutes, or until the edges are slightly golden brown and the middle is set.
  6. Allow to cool for 20 minutes while you make the topping.
  7. In a small bowl, whisk together the yoghurt, maple syrup, lemon juice and cinnamon until fully combined.
  8. Smooth over the baked oats and top with a sprinkle of cinnamon, followed by the pecan halves, if using.

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