Oven Baked Pumpkin Oatmeal (Healthy Recipe!)

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.

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:

1. Prep: Preheat oven to 375ºF. Spray an 8×8-inch baking dish with cooking spray.
2. Mix the dry ingredients: In a medium bowl, mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
3. 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.
4. Combine dry and wet ingredients: Add oat mixture to the wet ingredients and stir until well combined.

5. Bake: Carefully transfer into the prepared baking dish. Bake for 30 minutes or until golden brown and set through.
6. 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

• Best Oatmeal Ever
• No-Bake Peanut Butter Oatmeal Bars
• Banana Oatmeal Muffin Cups
• Apple Pie Oatmeal

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!