Oven Baked Pumpkin Oatmeal is the perfect, healthy Autumn breakfast recipe! Layered with rolled oats, canned pumpkin puree, real maple syrup, cozy pumpkin pie spice, and warming cinnamon – this is a simple and nutritious meal that bakes in the oven for just 30 minutes.
Enjoy a slice of Oven Baked Pumpkin Oatmeal to get your morning started off on the right foot! If you like my baked pumpkin spice oatmeal muffin cups, you are going to love this new healthy breakfast recipe!
Pumpkin season is a favorite of mine, and I can’t help but get excited about the easy and nutritious recipes you can create using canned or fresh pumpkin puree. From creamy pumpkin smoothies and handheld pumpkin cranberry muffins to energizing pumpkin energy balls, there’s no shortage of tasty options. But let’s not forget about the star of the show, these irresistible pumpkin-baked oats!
When it comes to breakfast, baked oatmeal is a winner in terms of ease and convenience. It’s easy-peasy to prepare and perfect for meal prepping. It’s also super healthy and will provide you with plenty of fiber and other nutrients first thing in the morning. Having a satiating meal that’s full of fiber and will keep you full for several hours is a great way to support health, wellness and weight loss goals!
And have no fear, because when pumpkin season is over, you can transition to my baked banana oatmeal, which is great any time of the year!
So, gather your ingredients, and let’s make some wholesome baked pumpkin oatmeal!
Ingredients needed
This baked pumpkin oatmeal recipe is made with super simple, nutrient-rich ingredients. It’s a healthy, budget-friendly breakfast you can whip up in minutes! Plus, you can mix and match add-ins and toppings to your liking. Here’s everything you’ll need to make it:
- Rolled oats: Old-fashioned rolled oats will give you the best texture.
- Baking powder: Ensures proper baking.
- Salt: Intensifies the pumpkin and spices!
- Pumpkin pie spice: For warm and cozy flavor.
- Pumpkin: Be sure to use canned pumpkin puree and not pumpkin pie filling. Use up the rest of the pumpkin by making these pumpkin chocolate chip cookies!
- Milk: Adds creaminess and moisture. We like to use unsweetened almond milk but you can use any milk you love.
- Egg whites: This is the secret to making baked oatmeal super fluffy.
- Vanilla: Adds extra flavor.
- Pure maple syrup: For natural sweetness and also delicious drizzled over the top.
- Raisins: Adds extra chewy sweetness.
- Pecans: For great texture and a boost of healthy fats.
How to make this recipe
Baked oatmeal is really easy to make! Here’s how everything comes together:
- Prep: Preheat oven to 375ºF. Spray an 8×8-inch baking dish with cooking spray.
- Mix the dry ingredients: In a medium bowl, mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
- Stir together the wet ingredients: In a large bowl, mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
- Combine dry and wet ingredients: Add oat mixture to the wet ingredients and stir until well combined.
- Bake: Carefully transfer into the prepared baking dish. Bake for 30 minutes or until golden brown and set through.
- Serve: Slice into six servings, serve with any favorite toppings and enjoy.
Helpful tips & variations
- Gluten-free oatmeal: Oats are naturally gluten free, but can be processed in factories with other gluten products. To ensure that this oatmeal is gluten free, be sure that your oats are labeled certified gluten free.
- Vegan option: If you want to keep this recipe vegan, you can omit the egg whites. No need to replace them with anything.
- Pumpkin spice: If you don’t have pumpkin pie spice on-hand, feel free to use ground cinnamon instead and you could also add a dash of nutmeg, ginger and allspice.
- Mix-ins: We love adding pecans and raisins to this dish but you can swap in whatever you love. My kids love chocolate chips but cranberries would also be delightful!
- Toppings: Some toppings that pair well with this are extra maple syrup, chopped pecans, a dollop of greek yogurt or a drizzle of peanut butter or almond butter.
Meal prep & storage tips
I like to make baked oatmeal as a head start ingredient, so I have it ready to go for a busy week.
- In the refrigerator: I cut the finished dish into six pieces, and then individually store them in an airtight container in my fridge. It will keep for up to 5 days.
- In the freezer: You can also wrap pieces in plastic wrap, place in a freezer safe bag and store in the freezer.
- To reheat: Place in the microwave or toaster oven to reheat. These oats are also great cold or at room temperature, so sometimes I’ll take it as a grab-n-go breakfast.
More healthy oatmeal recipes
Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Oven Baked Pumpkin Oatmeal (Healthy Recipe!)
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1.5 cups unsweetened almond milk
- 2 egg whites (1/4 cup)
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/4 cup raisins
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 375ºF. Spray an 8×8-inch baking dish with cooking spray.
- In a medium bowl, mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
- In a large bowl, mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
- Add oat mixture to the wet ingredients and stir until well combined.
- Carefully transfer into the prepared baking dish. Bake for 30 minutes or until golden brown and set through.
- Slice into six servings, serve and enjoy.
Notes
- If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
Comments
Gayle says
Absolutely delicious!
joyce says
Grandkids loved it too
Darci says
Absolutely delicious!! I added chopped pecans & mini chocolate chips! Can’t wait to have for breakfast tomorrow!
a martin says
I don’t usually take time to eat breakfast. I found this recipe at 10pm, and whipped it up for breakfast for the week. I did not have maple syrup, so I used molasses, and as a rule, always double whatever spice I’m told to use. I also added 1/4 cup of brown sugar, I usually like my oatmeal a lot sweeter, but this was perfect. Thank you for publishing this recipe!
Jacinda says
I made it and ate it all week for breakfast. So amazing. Im making it again this week along with the Samoa cookies.
Ranjeet kaur says
I tired my hand at this and it turned out to be super delicious and off course healthy too.The cake like texture and taste of pumpkin spice just satisfied all the taste buds.Yummy!!!Thanks for sharing this recipe.
Amy says
Delicious!! I added semi sweet chocolate chips on top. Will definitely make again!
Monika says
Hi Dani
I never cooked with pumpkin so I was wondering if I can use fresh pumpkin and what is pumpkin pie spice? It might be popular in US but I don’t think we have it in Britain. Hope you can help. Thanks
Sandy says
Thank you for the great recipe! I prepared it the evening before and baked it in the morning. The changes that I made were adding a tsp of cinnamon (I love cinnamon!), reducing the milk to one cup (my fresh pumpkin was runny), and using a whole egg. I didn’t have raisins and I sprinkled the pecans on top. We served it with almond milk and extra maple syrup poured over top. I just realized I baked it at 350 for 30 minutes, instead of 375, but it was perfect! (probably because I added less milk)
P.S. In step 7, carefully and pieces have a typo 🙂
Dani says
It’s my pleasure! I’m so glad you enjoy it – your changes sound delicious.
Kate W says
Delicious! Surprisingly simple and super tasty. Has a bit of a custard/bread pudding texture that I love. I had roasted butternut squash leftovers so I puréed and used it to replace the pumpkin purée. Perfect!
Rosalie says
OMG Dani! I am in love with this recipe. I just made it and am sitting down with a delicious slice with my morning coffee. I love that it is not too sweet and the calories are low but it is filled with fiber to keep me full. Can’t wait till the rest of the family tries it. Thanks again for another winner! Happy Fall
G says
In case it’s not available in your area, this is one of the recipes for pumpkin pie spice
Ingredients
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Dani Spies says
So helpful! Thanks for sharing your recipe for pumpkin pie spice mix.
Patti Kish says
Your recipe calls for rolled oats, can I use old fashioned oats? I really like how your recipe sounds. Hope to hear from you soon.
Dani Spies says
Yes! Rolled oats and and old fashioned oats are essentially the same and would both work.
Laura Moreno says
Another hit in our home. Made this and served with yogurt and berries and my fam loved it and ate it like a dessert. I love eating clean and delish and your recipes.
Dani Spies says
I’m so glad that you and your family enjoys this recipe. And I agree, it’s so good and can taste like a dessert!