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Home | Recipes | Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Published on October 3, 2020 by Stephanie Kay

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Made with rolled oats, sweetened with maple syrup, and flavored with warming spices, this pumpkin baked oatmeal tastes like a dessert but contains a lot less sugar and a lot more fiber 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 the flavors of fall.

Pumpkin Baked Oatmeal

 

Ingredients for Pumpkin Pie Baked Oatmeal

If you love pumpkin spice, you’re going to love this healthy pumpkin baked oatmeal recipe. Here’s what you need to make it:

  • 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, do not use steel-cut oats or instant oats as they will not bake the same way or work with the recipe ingredient ratios.
  • Pumpkin Puree: Not to be confused with pumpkin pie filling, pumpkin puree is the pureed flesh of the cooked pumpkin and can be found in a canned format at most major grocery stores. In addition to buying pre-made pumpkin puree, you can also make homemade pumpkin puree very easily.
  • Pumpkin Pie 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 unsweetened 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 Make Baked Pumpkin Oatmeal

Making pumpkin baked oats is as easy as 1, 2, 3, and 4, here’s how you’ll do it:

  1. Mix the dry ingredients. In a large bowl, add the rolled oats, spices, baking powder, and salt, and stir until well combined
  2. Mix the wet ingredients. In a separate bowl, combine the pumpkin puree with the milk, maple, syrup, egg, and vanilla extra, and whisk until well mixed.
  3. Bake the oats. Transfer the mixture to a prepared baking dish and bake until golden brown.
  4. Serve and enjoy! Once baked, the oats can be served immediately or cooled and saved for later.

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 flavor your taste buds.

Healthy Baked Oatmeal

Dietary Adaptations

To Make it Gluten-Free: To ensure this recipe is gluten-free, be sure to use certified gluten-free oats.

To Make it Dairy-Free: Swap the milk for unsweetened almond milk and use melted coconut oil instead of butter.

To make it Vegan: Use unsweetened almond milk instead of milk, use melted coconut oil instead of butter, and make a “flax egg” to use instead of the egg.

How to Serve Pumpkin Baked Oats

Once cooked, this pumpkin baked oatmeal can be sliced and served as bars, hot or cold, on its own or with additional toppings for additional protein, healthy fats, and/or flavor. Here are some of my favorite toppings for pumpkin baked oats:

  • Greek yogurt or Skyr
  • Maple syrup
  • Ground cinnamon
  • Milk or Almond Milk
  • Chopped pecans, almonds, or other nuts
  • Dried cranberries
  • Raisins
  • Chocolate chips (if you’re feeling cheeky!)

I like to eat my pumpkin baked oats warm with a generous dollop of Greek yogurt for protein and a drizzle of maple syrup for extra sweetness, but you can truly serve this baked oatmeal any way you like! Not to mention, you can enjoy this recipe for breakfast, as a snack, or as a healthy dessert.

Pumpkin Pie Baked Oatmeal

 

Storage and Reheating

To Store: Once baked and cooled, this pumpkin oatmeal can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

To Freeze: Allow the oatmeal to cool completely and then tightly wrap the baking dish in plastic wrap and aluminum foil and transfer it to a freezer-safe bag or slice it into individual portions and place it in an airtight container in the freezer for up to 3 months.

To Reheat: To reheat whole, cover the baking dish with aluminum foil and warm it in the oven at 350°F for 10-15 minutes. To reheat individual portions, place the portion in an oven-proof baking dish in the oven for 5-10 minutes or in the microwave in a microwave-safe dish for 1-2 minutes until heated through. To reheat from frozen, allow it to thaw in the refrigerator or at room temperature and then reheat in the oven or microwave as per directions.

More Baked Oatmeal Recipes:

  • Strawberry Baked Oatmeal
  • Apple Pie Baked Oatmeal
  • Peach Baked Oatmeal
  • Mixed Berry Baked Oatmeal
Print
Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Author: Stephanie Kay

Made with rolled oats, maple syrup, and all of the flavors of pumpkin pie, this healthy pumpkin baked oatmeal is a quick, easy and healthy make-ahead breakfast that is perfect for weekday mornings.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
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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

  1. Preheat the oven to 375°F and grease a 9×9 baking dish.
  2. In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, and melted butter, and whisk to combine.
  3. 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.
  4. Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.
  5. Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
  6. Once cooked, remove from the oven and allow to cool slightly before serving.
  7. 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.
  8. 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: 368 calories
  • Sugar: 20 grams
  • Fat: 7 grams
  • Carbohydrates: 58 grams
  • Fiber: 7 grams
  • Protein: 12 grams

Keywords: baked pumpkin oatmeal, pumpkin oatmeal bake, pumpkin pie baked oatmeal

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Comments

  1. Sara says

    October 3, 2020 at 11:16 am

    This looks SO good, can’t wait to try it!

    ★★★★★

    Reply
  2. Chantal says

    October 4, 2020 at 9:53 am

    Very easy to make and delicious!

    ★★★★★

    Reply
  3. Amy Power says

    November 15, 2020 at 6:05 am

    So filling, delicious and nutritious! Leftovers are amazing too!!

    ★★★★★

    Reply
  4. Routhier Kelly says

    November 15, 2020 at 6:57 am

    I love the recipes because they call for everyday ingredients. Love the breakdown.
    Keep going your are fabulous!!

    ★★★★★

    Reply
  5. noel says

    November 15, 2020 at 8:39 am

    Super simple and scrummy!

    ★★★★★

    Reply
  6. Alyssa says

    November 15, 2020 at 9:10 am

    This dish is unreal!! Hard to believe it’s a breakfast dish 😉

    ★★★★★

    Reply
  7. Amy Stillar says

    November 15, 2020 at 9:10 am

    Have made this several times. The whole family loves it.

    ★★★★★

    Reply
  8. Nanette Murray-Andreasen says

    November 15, 2020 at 9:48 am

    Love these grab and go breaakfasts or great morning coffee gathering treat

    ★★★★★

    Reply
    • Kristin says

      November 14, 2022 at 3:34 pm

      If doubling, what sized pan do you need?

      Reply
      • Stephanie Kay says

        November 14, 2022 at 4:11 pm

        I’d recommend a 9×13-inch baking dish if you’re doubling the recipe, you may also need to extend the baking time by 5-10 minutes.

        Reply
  9. Megan says

    November 15, 2020 at 10:52 am

    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

    ★★★★★

    Reply
  10. Lori Wiggins says

    November 15, 2020 at 12:00 pm

    Both my husband and I loved this made it then reheated in morning for a fast delicious healthy breakfast❤️

    ★★★★★

    Reply
  11. Merrilyn says

    November 15, 2020 at 5:24 pm

    This is an easy recipe that incorporates pumpkin with oats.

    ★★★★★

    Reply
  12. Elizabeth says

    March 8, 2021 at 1:15 pm

    Made this for breakfast today it’s delicious .

    ★★★★★

    Reply
  13. Katie Wilson says

    March 21, 2021 at 10:09 am

    Perfect make ahead and eat all week for breakfast. Heat it up in the microwave with a little vanilla yogurt ??

    ★★★★★

    Reply
  14. Juliette says

    March 22, 2021 at 7:42 am

    Excellent and delicious!

    ★★★★★

    Reply
  15. Julie says

    March 24, 2021 at 8:02 pm

    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!!

    ★★★★★

    Reply
  16. Anonymous says

    March 29, 2021 at 11:45 am

    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?

    Reply
    • Stephanie Kay says

      March 29, 2021 at 4:34 pm

      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.

      Reply
    • Cris says

      November 3, 2021 at 5:51 pm

      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!

      ★★★★★

      Reply
  17. Janice says

    May 23, 2021 at 8:41 pm

    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

    ★★★★★

    Reply
    • Sarah says

      October 3, 2021 at 1:49 pm

      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.

      ★★★★

      Reply
  18. Kathy Aslin says

    August 18, 2021 at 12:47 pm

    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!

    ★★★★★

    Reply
  19. Chelsea says

    September 14, 2021 at 8:58 am

    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??

    Reply
    • Stephanie Kay says

      September 14, 2021 at 9:07 am

      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!

      Reply
  20. Kari says

    October 12, 2021 at 7:52 am

    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!

    Reply
    • Stephanie Kay says

      October 12, 2021 at 11:30 am

      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.

      Reply
  21. Dawn says

    November 14, 2021 at 11:49 pm

    Do you think this would work using flax eggs rather than the “egg”?

    Reply
    • Stephanie Kay says

      November 15, 2021 at 7:58 am

      I have not tested it but it should!

      Reply
      • Brent says

        November 6, 2022 at 11:28 am

        Hi Red,
        Rather than baking, cooling and reheating, can I assemble the ingredients, put in the fridge and bake the next morning?
        Thanks.

        Reply
        • Stephanie Kay says

          November 6, 2022 at 12:40 pm

          I wouldn’t recommend it. The milk/liquid will soak the oats and it won’t cook well or the same way.

          Reply
  22. Tasha W says

    November 17, 2022 at 10:48 am

    I made the recipe as directed but added grated carrots to mine, it turned out so well! This is definitely going to become a staple in my house thank you!!

    ★★★★★

    Reply
    • Stephanie Kay says

      November 18, 2022 at 8:53 am

      What a great addition with the carrots, I love it. So happy you liked the recipe, thank you so much for sharing!

      Reply
  23. Anonymous says

    November 17, 2022 at 10:53 am

    I made the original recipe as directed but added grated carrots! It turned out so good it’s going to become a staple in my house. Thank you

    ★★★★★

    Reply
  24. Becca says

    December 14, 2022 at 9:38 am

    This turned out so good! I added a little extra cinnamon and salt for more flavor, but the consistency was perfect!

    Reply
    • Stephanie Kay says

      December 14, 2022 at 10:00 am

      I’m so happy you liked it, thank you for sharing!

      Reply
  25. Kris says

    January 22, 2023 at 7:13 pm

    Can I use quick-cooking oats instead of rolled oats? If so, do I need to change cooking time or anything else? Thanks!

    ★★★★★

    Reply
    • Stephanie Kay says

      January 23, 2023 at 8:13 am

      I wouldn’t recommend it as it will throw off the ratio of ingredients, as well as the cooking time. Rolled oats will work best.

      Reply

Hey, I’m Stephanie

– AKA RED –

I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

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