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:
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Pumpkin Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 slices 1x
- Category: Breakfast
- Method: Baked
Description
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.
Ingredients
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 255 calories
- Sugar: 14 grams
- Fat: 8 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 8 grams
Keywords: healthy
Did you make this recipe? Rate it below!
This looks SO good, can’t wait to try it!
★★★★★
Very easy to make and delicious!
★★★★★
So filling, delicious and nutritious! Leftovers are amazing too!!
★★★★★
I love the recipes because they call for everyday ingredients. Love the breakdown.
Keep going your are fabulous!!
★★★★★
Super simple and scrummy!
★★★★★
This dish is unreal!! Hard to believe it’s a breakfast dish 😉
★★★★★
Have made this several times. The whole family loves it.
★★★★★
Love these grab and go breaakfasts or great morning coffee gathering treat
★★★★★
I have made this 3x now this Fall and super good and when I do its a quick go-to breakfast for the week! Will serve it with coconut yogurt and blueberries! Delicious
★★★★★
Both my husband and I loved this made it then reheated in morning for a fast delicious healthy breakfast❤️
★★★★★
This is an easy recipe that incorporates pumpkin with oats.
★★★★★
Made this for breakfast today it’s delicious .
★★★★★
Perfect make ahead and eat all week for breakfast. Heat it up in the microwave with a little vanilla yogurt 👌🏼
★★★★★
Excellent and delicious!
★★★★★
Well, I misread and out in one CAN of pumpkin purée instead of one CUP!!
It sure is delicious pumpkin oatmeal fur my breakfast though!!
★★★★★
I made This but used a muffin tray instead. 12 muffins to be exact. Do u know what the nutrition breakdown would be preparing it this way?
The recipe makes 6 servings so, assuming you made 12 muffin cups, it would be half of the noted nutritional values. Specifically 127.5 calories, 18 grams carbohydrates, 4 grams protein, 4 grams fat, 7 grams sugar and 2.5 grams fibre.
Very nice! I tried it first with the original recipe and the second time I tried a vegan version of it by using a flax egg, coconut oil instead of butter, and coconut milk. Turned out awesome both ways! Thanks for the recipe!
★★★★★
Delicious ! I used brown sugar instead of maple syrup and only 1 cup 2 % milk + 1 cup water (bc I was low on milk).
It came out great. Thank you
★★★★★
That’s a great idea to use brown sugar. I didn’t think it was quite sweet enough and added a little sweetener and half and half when I ate it. Easy recipe and I had everything on hand.
★★★★
Love baked oatmeal, makes for easy mornings. I baked in a muffin tin. You can have for breakfast or grab as a fast (and delicious) snack!
★★★★★
I could not get this recipe done! I cooked it for over an hour ans the top was still mushy and wet. What did I do wrong??
Hey Chelsea! Sorry to hear that. Happy to help but will need a bit more information. 🙂
Did you change any ingredients or omit any ingredients in the recipe? For instance, using quick-cooking oats or steel-cut oats instead of rolled oats will impact cooking time and the outcome. Or did you cover the baking dish with a lid or with aluminum foil before cooking? This will also impact the cooking time.
Another thing to consider is that not all ovens heat the same way, so some ovens will take more/less time to cook.
Let me know if that helps!
It says 9×9 baking dish but the picture doesn’t look like you used a 9×9. Which one and how long for each size pan? Can’t wait to try this!
I used an 11×7.25 in the photo, however, 9×9 is recommended in the recipe, as they both end up at the same volume so either will work. An 8×8 baking dish will also work well, with no changes to the cooking time in any case.
Do you think this would work using flax eggs rather than the “egg”?
I have not tested it but it should!