Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is the perfect lazy weekend breakfast to feed the family. It's packed with wholesome ingredients - hearty oats, sweet pumpkins, and beautiful seasonal spices. It's also super simple and made without processed sugars. Nutritious, healthy and so delicious!

If you love anything and everything pumpkin spice flavored, you’re going to LOVE this Pumpkin Baked Oatmeal. This baked oatmeal is a true fall-inspired dish. The color, the ingredients, the flavors... everything in this dish is screaming Fall. It's warming, cozy and comforting. Just beautiful.

But this pumpkin spice baked oatmeal is more than just a comforting meal. It's a nutrient-rich breakfast that is super easy to make. And it can be prepped in advance for a delicious weekend brunch or healthy breakfast throughout the week.

• Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
• Milk. I like using oat milk, but any type of milk will work.
• Pumpkin puree. Pumpkin puree is sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
• Sweetener. Honey or pure maple syrup are the best. See "Recipe tips" for more suggestions.
• Pumpkin spice. I love homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).

I always like to add something to boost my meals. In this pumpkin oatmeal, I added:

• Hemp seeds. They are an excellent source of Omega-3s, but also a great source of fibers and proteins. Great addition to oatmeal porridge.
• Walnuts. They are great source of Omega-3, and very nutritious. And since they are calorie-dense, they are great for weight loss too.
• Dried cranberries. They are sweet and delicious but also packed with antioxidans that fights inflammation. (3)

Other pantry ingredients you'll need:

• Egg. I use free-range.
• Himalayan salt.
• Baking powder.
• Coconut oil. I use extra virgin coconut oil.

How to make Pumpkin Baked Oatmeal

Making pumpkin baked oatmeal is very simple. It's a one-bowl recipe, with 5 minutes of prep time, rest is in the oven to bake.

Equipment used

• Measuring cups.
• Mixing bowl.
• Whisk.
• 6x9-inch casserole dish.

Step by step instructions

• Step 1: Prepare the ingredients.
  • Position an oven rack in the middle and preheat the oven to 356F (180C).
  • Spray the casserole dish with cooking spray or grease it with coconut oil.
  • Measure all the ingredients using measuring cups.
  • Melt and cool coconut oil.
  • Rughly chop the walnuts and cranberries (optional).
• Step 2: Mix the ingredients.
  • Place milk, egg, pumpkin pure and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
  • Add in all the dry ingredients: oats, hemp seeds, chopped walnuts, cranberries, pumpkin spice, baking powder and salt.
  • Using the whisk or a spoon stir well to combine the ingredients.
  • Transfer the mixture into a prepared baking casserole dish.
• Step 3: Bake the oatmeal.
  • Bake 35 to 40 minutes, or until top is golden brown.
  • Watch the oatmeal and don't over-bake or burn it. 
  • Remove the oatmeal out of the oven.
  • Leave it to cool for a few minutes in the baking dish.  
• Step 4: Serve.
  • Portion the oatmeal and serve warm.
  • Add toppings (optional). I used chopped walnuts, cranberries and maple syrup. See 'Tips for serving' for more ideas.

Substitutions

• You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
• You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy when baked. But if you like softer texture, then quick oats are the way to go.
• You can use honey or maple syrup. See "Recipe tips" for more suggestions.
• You can substitute hemp seeds with chia seeds or ground flax seeds.
• For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
• See "Recipe variations" for more suggeastions.

Tips for storing

• Keep baked oatmeal in an air-tight food container. Keep refrigerated for up to 5 days.
• How to freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 

Tips for serving

• Serve freshly baked pumpkin oatmeal with fruits: diced pear, banana slices.
• Top it with yogurt and maple syrup or honey to make it sweeter. 
• Sprinkle with cinnamon to add more flavor. 
• Crumble in the bowl and add milk. 
• Sprinkle with chopped nuts and dried fruits to add some crunchiness and sweetess.

Recipe variations

• Dried fruit suggestions: dried cherries, raisins, sultanas, or dried chopped plums.
• Nuts suggestions: peanuts, hazelnuts, chestnuts, walnuts, pecans.
• Substitute dried fruit with dark chocolate chips.
• Fresh fruit suggestions (for topping): fresh pomegranate, blackberries, plum, pear, peach, banana slices.
• Make it weight loss friendly: Use low-fat milk and low-carb sweetener. Omit adding dried fruits to cut down the sugars.
• Make it protein-packed: Add a scoop of protein powder in the mixture. I recommend vanilla protein powder.
• Make it gluten-free: Use certified gluten-free oats.
• Make it vegan: Use flax or chia egg. Use plant based milk.

Recipe tips

• Rolled oats are the best for making baked oatmeal. You can use instant quick oats instead. They will give a softer more mushy texture.
• Reheating the oatmeal in the microwave: Simply pop the baked oatmeal in the microwave for about 1-2 minute, or until heated through.
• Reheating the oatmeal in the oven: Preheat the oven to 180C. Place the oatmeal in oven-safe dish. Cover it with foil and pop it in the oven for about 20 minutes.
• Sweetener recommendation:
  • You can use honey or maple syrup. Make sure you use honey in liquid form.
  • Date syrup or molasses are great options too. Note that they can make oats darker in color.
  • Use stevia or any low-carb sweetener for a low-calorie option.
• If you're adding protein powder to the mixture, then omit adding sweetener. Protein powder will give oats enough sweetness.

📖 Recipe

Pumpkin Baked Oatmeal

By Natalie

This Pumpkin Baked Oatmeal is the perfect lazy weekend breakfast to feed the family. It's packed with wholesome ingredients - hearty oats, sweet pumpkins, and beautiful seasonal spices. It's also super simple and made without processed sugars. Nutritious, healthy and so delicious!

5 from 71 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Breakfast

Cuisine American, International

Servings 9 servings

Calories 175 kcal

Equipment

• Measuring cups
• Mixing bowls
• Whisk
• 6x9-inch casserole dish

Ingredients

  

1x2x3x

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon Hymalayan salt
• 1 ½ cups oat milk
• 1 cup canned pumpkin
• ¼ cup pure maple syrup
• 1 medium egg
• 1 tablespoon coconut oil melted and cooled
• ¼ cup walnuts chopped
• ¼ cup dried cranberries

Instructions

 

• Position an oven rack in the middle and preheat the oven to 356F (180C).
• Spray the casserole dish with cooking spray or grease it with coconut oil. Set aside.
• Place milk, egg, pumpkin pure and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
• Add in all the dry ingredients: oats, hemp seeds, chopped walnuts, cranberries, pumpkin spice, baking powder and pinch of salt.
• Using the whisk or a spoon stir well to combine the ingredients.
• Transfer the mixture into a prepared baking casserole dish.
• Bake 35 to 40 minutes, or until top is golden brown.
• Remove the oatmeal out of the oven. Leave it to cool for a few minutes in the baking dish.
• Portion the oatmeal and serve warm.
• Add toppings (optional).

Notes

Substitutions

• You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
• You can substitute rolled oats with quick oats. Note: quick oats will give a more soft oatmeal texture. 
• You can use honey or maple syrup. 
• You can substitute hemp seeds with chia seeds or ground flax seeds.
• For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
• See "Recipe variations" for more suggestions.

Tips for storing

• Keep baked oatmeal in an air-tight food container. Keep refrigerated for up to 5 days.
• To freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 

See "Recipe tips" for more recipe info. Nutritional information is calculated without added toppings. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 228mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4346IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Keyword baked pumpkin oatmeal, pumpkin baked oatmeal, pumpkin pie baked oatmeal, pumpkin spice baked oatmeal

Tried this recipe?Pease leave a comment letting me know how you liked it. I love hearing from you!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

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