Pumpkin Breakfast Casserole

A Few Words…

With the Fall season upon us, I really wanted to figure out how to incorporate different  squashes in my recipes.

I loveeee pumpkin and decided to use that in a new recipe. I love breakfast and oatmeal, so why not bake a casserole using pumpkin purée? This is so yummy and although I added buckwheat flakes with the  oatmeal, you can just use oatmeal if you’d like, but buckwheat gives it a really nice flavor.

This was absolutely  delicious and the recipe can easily be tweaked to be vegan or gluten free!

If you like baked oatmeal casseroles, try my recipe for Oatmeal Apple Breakfast Bake! You won’t be disappointed !

Pumpkin Breakfast Casserole

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Makes 8 nice sized pieces - 1 per serving


  • 1 1/2 cups uncooked oatmeal
  • 1/2 cup buckwheat flakes (you could use all oatmeal or a combination of oatmeal, buckwheat and/or spelt flakes totalling 2 cups)
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup dried cranberries
  • 2 tbs. whole flax seeds
  • 2 tbs. chia seeds
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups unsweetened vanilla almond milk (or your favorite non dairy milk)
  • 1 cup pumpkin purée
  • 1/3 cup maple syrup
  • 1 egg
  • 3 tbs. coconut oil, melted

Preheat oven to 350°F. Lightly grease a 7 x 11 baking dish (I used the small aluminium baking pans that Costco sells!) with coconut oil or canola oil - I used some coconut oil.

In a medium bowl, mix together the oatmeal, buckwheat flakes, chopped pecans, dried cranberries, flax seeds, chia seeds, cinnamon, baking powder and salt.

In a small bowl, beat together the unsweetened vanilla almond milk with the pumpkin purée, maple syrup, egg and melted coconut oil. Pour the liquid mixture evenly over the dry ingredients and let sit for about 5 minutes to let the liquid absorb. Spoon mixture into prepared pan evenly.

Bake for 30 minutes until set.

You can freeze individual pieces easily. Enjoy!!