Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!

This autumn-inspired baked oatmeal recipe is a healthy breakfast option packed with whole grains and fiber and is made with a hint of maple syrup.

baked oatmeal on plates

Easy Baked Oatmeal

Baked oatmeal is such an easy breakfast to prepare during any time of year, but I especially love making it during the colder months. Warm oatmeal topped with nut butter is just the best.

Main Ingredients

Rolled Oats: rolled oats work best for baked oatmeal, but I’ve also made it with quick-cooking so feel free to swap it 1:1.

Pumpkin Puree: make sure to buy unsweetened pumpkin puree, not pumpkin pie filling!

Eggs: this recipe calls for 2 large eggs. While we haven’t tested a vegan substitution, I recommend swapping the 2 eggs for 2 flax eggs.

Almond Milk: we love almond milk for baking, but any kind of cow’s or nondairy milk will work!

Homemade Pumpkin Spice

The last and final star ingredient of this baked oatmeal is pumpkin spice! You can buy storebought pumpkin pie spice, but making your own blend at home is super simple.

Ever wonder “what is pumpkin spice made of?” All you need are 4 ground spices and you’re on your way to pumpkin spire goodness.

  • Cinnamon
  • Ginger
  • Nutmeg
  • Cloves
pumpkin oatmeal batter

No Oil Needed!

You’ll notice from the main ingredients above that oil is not one of them. Good news for you is that oil is not necessary because of the pumpkin puree!

Pureed pumpkin adds a lot of moisture to baked goods so no need for coconut oil or butter.

How long does baked oatmeal last?

Baked oatmeal lasts up to 5 days stored in the refrigerator.

Do you have to refrigerate baked oatmeal?

We recommend storing baked oatmeal in the refrigerator, but you can leave it out on the counter in an airtight container for up to 48 hours.

How do you eat baked oatmeal?

Most people prefer to eat baked oatmeal warm, but you can also eat it cold! We suggest topping it with your favorite nut butter and a little maple syrup.

baked pumpkin oatmeal in casserole dish pumpkin baked oatmeal with cashew butter

More Baked Oatmeal Recipes

How to Make Pumpkin Baked Oatmeal

Recipe

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
Author: Lee Funke
Yield: 6 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Wet

Dry

  • 1.5 cuprolled oats
  • 1/2 cup white whole wheat flour (OR all-purpose gluten free flour)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
  2. Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
  3. Transfer batter into baking dish and use a spatula to evenly spread it out.
  4. Sprinkle on more chocolate chips, if desired.
  5. Then, bake at 350ºF for around 25 minutes.
  6. Let cool for at least 10 minutes before slicing and serving.

Notes

  • Nutrition information does not include mini chocolate chips or toppings.

Nutrition

  • Serving Size: 1/6
  • Calories: 162
  • Sugar: 5
  • Carbohydrates: 26
  • Fiber: 4
  • Protein: 6
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