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    Home » Recipes » Breakfast

    Pumpkin Baked Oatmeal

    Published: Nov 23, 2021 · Updated: Nov 23, 2021 by Natalie · 56 Comments

    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!

    Jump to:
    • Why do you need to make this?
    • Ingredients used
    • How to make Pumpkin Baked Oatmeal
    • Substitutions
    • Tips for storing
    • Tips for serving
    • Recipe variations
    • Recipe tips
    • 📖 Recipe
    • More recipes to try
    • 💬 Comments
    Pumpkin Baked Oatmeal served on a plate topped with walnuts and cranberries

    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.

    Why do you need to make this?

    • It's comforting and warming dish perfect for mornings.
    • It's full of seasonal flavors, spiced with beautiful pumpkin spice.
    • It's easy to make, in one-bowl, with simple pantry ingredients.
    • It's packed with fibers from oats, proteins and Omega-3s.
    • It's made without unhealthy processed sugars.
    • It's very satisfying, nurishing and great for weight loss.
    • It's a great meal-prep recipe. You can prepare it, refridgerate and bake it in the mornings.
    • A great way to add pumpkin to breakfast. Pumpkins are packed full of nutrients and antioxidans! 
    • It’s great for feeding a crowd. 
    • This recipe si totally addaptable (see teh suggestions below).

    Ingredients used

    This baked pumpkin oatmeal recipe is very simple. You will need only basic pantry ingredients: 

    Pumpkin Baked Oatmeal ingredients
    • 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.
    Pumpkin Baked Oatmeal on a plate topped with walnuts and cranberries

    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.
    Pumpkin Baked Oatmeal process shots

    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. 
    Pouring syrup over baked pumpkin oatmeal

    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.
    Pumpkin Baked Oatmeal on a plate

    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.
    • Baked pumpkin pie oatmeal served on a plate
    • Baked pumpkin pie oatmeal served on a plate

    📖 Recipe

    Pumpkin Baked Oatmeal served on a plate topped with walnuts and cranberries

    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 76 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
      

    • 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?Don’t forget to rate it and leave the comment. I would love to hear what you think.
    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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    • Carrot Cake Baked Oatmeal
    • Cinnamon Roll Oatmeal Bake
    « Pumpkin Oatmeal
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    About Natalie

    Natalie Knezic is a writer, recipe developer, and creator of Natalie's Health. She's also a certified nutrition coach and weight loss specialist. She actively coaches, creates recipes and writes about a healthy lifestyle. Her recipes and articles have been featured in many popular media outlets, like Shape, Greatist, Pure Wow, Mashed, The Huffington Post, ELLE Magazine, and many more.

    Reader Interactions

    Comments

    1. Heather Perine says

      December 01, 2021 at 4:31 pm

      5 stars
      Mm love pumpkin anything! And this will definitely step up my bowl of oatmeal game in the morning. Can't wait to whip this up!

      Reply
    2. Alisa Infanti says

      December 01, 2021 at 4:21 pm

      5 stars
      This is one of my new favourite breakfast recipes!

      Reply
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