Easy Pumpkin Baked Oatmeal
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Pumpkin Baked Oatmeal is an easy breakfast that’s great for a fall morning! Perfect for meal prep, this hearty breakfast is delicious!
If you’re looking for a cozy fall breakfast that is easy to make and tastes great, this pumpkin baked oatmeal is a must try.
We have been making baked oatmeal for breakfast for over a decade, and this is one of our favorite new recipes. Gluten free, fuss free, and perfect for meal prep!
Pair it with a healthy pumpkin spice latte for the perfect fall breakfast!
Liz’s Tips for the Best Baked Pumpkin Oatmeal
- You can omit the coconut sugar for a very lightly sweetened option and add additional maple syrup for serving. Even with both coconut sugar and maple syrup, this recipe is not overly sweet.
- When baking, look for golden brown edges and a set middle. The middle may be soft when touched, but should not be jiggly. It will continue to set while it cools (just like pumpkin pie!).
- Sprinkle over the baking powder to help incorporate evenly once mixed, instead of clumping together.
- Try mixing in ½ cup chocolate chips before baking for a sweet pumpkin chocolate chip baked oatmeal.
- For a nutty crunch, mix in ½ cup of chopped pecans to the batter.
Ingredients:
substitutions
Old Fashioned Rolled Oats – Old-fashioned rolled oats are best for this recipe. I like using One Degree Sprouted Rolled Oats ( I buy them at Costco!) , but regular rolled oats also worked great. Steel cut oats and quick oats should not be used – they won’t absorb moisture in the same way as rolled oats.
Greek Yogurt – I tested both non-fat and full fat Greek yogurt, along with regular plain full fat yogurt. All options worked well. Greek yogurt is going to add more protein compared to regular yogurt.
Pumpkin Puree – Unsweetened pumpkin puree is not a substitutable ingredient in this recipe. Be sure you select pumpkin puree rather than canned pumpkin pie mix. For other flavors of baked oatmeal without pumpkin, check out: Healthy Blueberry Baked Oatmeal, Mango Baked Oatmeal, or Apple Baked Oatmeal.
Eggs – I did not test any egg replacements in this recipe.
Milk – We like dairy milk, but you can use a milk alternative if dairy-free (almond milk, etc).
Coconut Sugar – Coconut sugar can be replaced with brown sugar, or you can use all maple syrup to sweeten this recipe. If replacing with maple syrup, it will take slightly longer to bake due to the added moisture.
Maple Syrup – You can replace the maple syrup with more coconut sugar, because there will be less moisture, the oats will fully bake a little quicker (about 3-5 minutes). Honey would likely work in this recipe, but I have not tested this substitution.
Pumpkin pie spice is easy to make if you don’t have store-bought PPS on hand! Simply combine 3 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, and 1 tsp allspice, mix, and store in an airtight container at room temperature.
How to Make Pumpkin Baked Oatmeal
- Whisk all ingredients except for the oats and baking powder until well incorporated.
- Stir in the oats and sprinkle over the baking powder until the baking powder is evenly distributed.
- Transfer to a prepared baking dish and bake at 350° for 35-45 minutes.
- Allow it to cool for 15 minutes before serving.
What to Serve with Pumpkin Oats
If you’re looking for ideas for serving these pumpkin baked oatmeal bars, try these:
- Top with vanilla Greek yogurt for extra protein.
- For an extra special treat, top with fresh whipped cream.
- Serve with a drizzle of maple syrup if you like your oats sweet.
- Make an icing glaze with powdered sugar or top with a little of this Healthy Cream Cheese Frosting.
- Top with drippy peanut butter or almond butter.
- Serve with Egg White Frittata or these Sausage Egg Muffins for a protein packed meal
storage
Storing: Store these pumpkin baked oats covered in the fridge for up to 7 days. You can slice the oats and place them in individual containers for meal prep, or leave them in the pan you baked them in and just cover them tightly with tinfoil.
For longer storage, you can slice cooled pumpkin baked oats and individually wrap in tinfoil and place in a freezer bag. Freeze individual portions for up to 2 months. Simply pull from the freezer, unwrap, and reheat in a microwave-safe bowl in the microwave for a delicious, ready-to-go breakfast.
Freezing: You can freeze this recipe for up to 2 months. Slice cooled pumpkin baked oats and individually wrap in tinfoil and place in a freezer bag. When ready to eat, simply pull from the freezer, unwrap, and reheat in a microwave-safe bowl in the microwave for a delicious, ready-to-go breakfast.
Reheating: You can reheat this recipe in the microwave, toaster oven, or oven.
Pumpkin Baked Oatmeal
Ingredients
- 1 15 oz can pumpkin puree
- 1 cup plain non-fat Greek yogurt 250 g
- ¼ cup milk or milk alternative
- ¼ cup maple syrup
- ¼ cup coconut sugar 45 g
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 cups old-fashioned rolled oats 235 g
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 F. Spray a 9×9 baking dish with cooking oil and set aside.
- In a large mixing bowl, combine all ingredients except for the oats and baking powder. Whisk together until the pumpkin mixture is smooth, and everything is well incorporated.
- Add the oats to the bowl and sprinkle over the baking powder. Stir with a rubber spatula until the baking powder is evenly distributed and the oats are fully coated in the pumpkin mixture.
- Transfer the oats to the prepared baking dish and place in the preheated oven for 35-45 minutes (40 minutes was perfect for my oven). There can be a little softness to the center of the oats because it will continue to set while cooling, but it shouldn’t be goey or jiggle. Remove from the oven and allow it to cool for 15 minutes before serving.
