Pumpkin Baked Oatmeal
If you love pumpkin spice, you’re going to love this healthy pumpkin baked oatmeal recipe!
Made with rolled oats, sweetened with maple syrup and flavoured with warming spices, this pumpkin baked oatmeal tastes like a dessert but contains a lot less sugar and a lot more fibre making it a perfect healthy breakfast idea. Not only can this baked oatmeal be served hot or cold, but it works well on its own, served with milk or with a big dollop of yogurt for a hearty and healthy meal prep idea filled with all of the flavours of fall.
Ingredients for Pumpkin Pie Baked Oatmeal
- Rolled Oats: Although baked oatmeal can be made with quick-cooking oats, for the best results you’ll want to use rolled oats or old-fashioned rolled oats. These forms of oats provide the best texture and consistency.
- Pumpkin Purée: Not to be confused with pumpkin pie filling, pumpkin purée is the puréed flesh of cooked pumpkin and can be found in a canned format at most major grocery stores. In addition to buying pre-made pumpkin purée, you can also make homemade pumpkin purée very easily.
- Pumpkin Spice: For this recipe, I used a mixture of ground cinnamon, ginger, nutmeg and cloves, however, you could also use 2 teaspoons of pre-mixed pumpkin spice seasoning if you prefer.
- Milk: I used 2% milk in my pumpkin baked oatmeal, however, if you needed to make the recipe dairy-free, you could easily use almond milk as an alternative.
- Maple Syrup: This pumpkin baked oatmeal recipe calls for maple syrup, however, brown sugar or honey would also work well.
How to Serve Pumpkin Baked Oatmeal
Once cooked, this pumpkin baked oatmeal can be sliced and served as bars, with a splash of milk and/or with a dollop of yogurt. I like to add an additional drizzle of maple syrup, chopped nuts and pinch of cinnamon, but you can truly serve this baked oatmeal any way you like. Not to mention, it can also be eaten hot or cold.
Healthy Pumpkin Baked Oatmeal
Once baked, this pumpkin oatmeal can easily be stored in the fridge for up to 5 days or stored in an airtight container for up to 3 months. Although I typically make this baked oatmeal as a meal prep idea, it’s also a great dish for a family gathering or weekend brunch. Just mix the ingredients together, let the oven do the work, and let the aroma of pumpkin spice fill the air and flavour your taste buds.
More Baked Oatmeal Recipes:Print
Made with rolled oats, maple syrup and all of the flavours of pumpkin pie, this healthy pumpkin baked oatmeal is a quick, easy and healthy make-ahead breakfast that is perfect for weekday mornings.
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 cups milk
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1/4 cup pecans, chopped (optional)
- Preheat the oven to 375°F and grease a 9×9 baking dish.
- In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, melted butter and whisk to combine.
- In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
- Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.
- Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
- Once cooked, remove from the oven and allow to cool slightly before serving.
- This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
- Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.
- Serving Size: 1 slice
- Calories: 255 calories
- Sugar: 14 grams
- Fat: 8 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 8 grams
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