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    Hummusapien » Recipes » Breakfast » Pumpkin Baked Oatmeal

    ★★★★★ from 6 reviews

    Pumpkin Baked Oatmeal

    Published Sep 19, 2022 · Modified Sep 21, 2022 · by Alexis Joseph · 18 Comments

    Jump to Recipe

    Easy Pumpkin Baked Oatmeal makes the best portable healthy breakfast! Made in 1 bowl, I can't get enough of this scrumptious fall baked oatmeal recipe. Gluten-free, dairy-free and kid-friendly!

    pumpkin oatmeal square on plate with maple syrup

    I'm kind of the self-proclaimed oatmeal queen. We have Overnight Steel Cut Oats for breakfast like, daily. Now that fall is in the air, all I want is everything pumpkin. With a healthy dose of chocolate, please!

    This easy baked oatmeal recipe comes together in in a jiffy and you only need one bowl. Bliss! It's so divine warm with a mug of coffee. My toddler is a huge fan, too.

    If you love this recipe, promise me you'll try my Chocolate Chip Zucchini Baked Oatmeal and Carrot Cake Baked Oatmeal. Oatmeal forever!

    How to make pumpkin baked oatmeal

    One bowl and a whisk are all you need to make your pumpkin dreams come true, ok? Ok.

    1. Preheat the oven to 375F and grease an 8x8 inch baking dish with cooking spray.
    2. Add dry ingredients (oats, baking powder, pumpkin pie spice, and salt) to a mixing bowl. Whisk until combined.
    3. Add wet ingredients (pumpkin, milk, eggs, honey or maple, and vanilla.) Whisk until very well combined. Fold in chocolate chips.
    4. Pour into baking dish. Bake for 35 minutes. Cool, slice and devour!
    mixing bowl with oats
    mixing bowl with eggs and pumpkin
    mixing bowl with orange oats
    mixing bowl with pumpkin oatmeal and chocolate chips

    Key ingredients and substitutions

    • Old-fashioned oats: The hearty whole grain base of our baked oatmeal, also known as rolled oats.
    • Pumpkin: Straight up canned pumpkin puree, not pumpkin pie mix. Delicious and nutritious!
    • Milk: Necessary liquid for volume. Any milk, like cow's, almond, oat, or coconut milk work.
    • Eggs: Eggs add fluff, fat, protein, and help with rising. Swap flax eggs to make it vegan.
    • Peanut butter: I love swapping traditional butter with nut butter for a dose of healthy fats and protein. You can use any nut or seed butter, or you can replace it with 2 tbsp melted butter.
    • Honey or maple syrup: I've only tested this recipe with a my favorite unrefined liquid sweetener, but equal amounts of coconut sugar or brown sugar should also work.
    • Pumpkin pie spice: I buy pumpkin pie spice every fall to keep it easy, but you can also make your own with cinnamon, nutmeg, cloves and ginger. A pinch of allspice is great, too!
    • Baking powder: For rise and fluff!
    • Salt: So important to enhance the flavor.
    • Chocolate chips: Pumpkin and chocolate chips are a match made in heaven. Seriously the best combo! You could use walnuts or pecans if you aren't obsessed with chocolate like me, but you'll want to increase the sweetener to ⅓ cup to account for the loss of sugar.
    uncooked pumpkin oatmeal
    cooked pumpkin oatmeal bake

    Health benefits of pumpkin

    This Registered Dietitian loves that pumpkin is a nutrition powerhouse! We're pairing it with 100% whole grain oats for an amazing hearty breakfast.

    • Vitamin A: It's is an excellent bioavailable source of vitamin A, which supports eye health. Half a cup packs 120% of the daily value!
    • Fiber: It's chock full of soluble fiber to help stabilize blood glucose levels and help you feel fuller longer. Half a cup boasts 7 grams of fiber.
    • Antioxidants: Pumpkin is packed with antioxidants that help neutralize free radicals in the body and delay onset of disease.

    Dietary swaps

    To make this vegan, simply swap flax eggs (2 tbsp ground flax mixed with 6 tbsp water, set aside to gel) for the eggs and use non-dairy milk.

    To make this gluten-free, simply use certified gluten-free rolled oats.

    For a nut-free version, use sunflower seed butter (it may turn green from a harmless chemical reaction). You can also use 2 tbsp melted butter in place of peanut butter.

    sliced pumpkin baked oatmeal

    Can I use quick oats?

    Unfortunately rolled oats, or old fashioned oats, are best suited for the texture of this recipe. Don't use instant or steel cut oats.

    How to make pumpkin pie spice

    No pumpkin pie spice? No problem. Make your own with 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves.

    Can you make baked oatmeal ahead?

    Yes! A couple options here:

    • You can store cooled oatmeal in the fridge and reheat in the oven 1-2 days later at 350F for about 15 minutes.
    • You can also store mixed wet and dry ingredients separately (covered) for up to 3 days in the fridge and then combine and bake per the recipe prior to serving.
    piece of pumpkin oatmeal with fork

    How to store

    Store cooled leftovers tightly covered in the refrigerator for up to 5 days.

    Can you freeze it?

    Yes! You can freeze individual portions wrapped in plastic wrap or freeze the whole pan tightly wrapped. It will last up to 3 months in the freezer.

    To reheat, you can thaw overnight in the fridge or microwave it for 1-2 minutes, until warmed.

    More healthy pumpkin recipes

    • Almond Flour Pumpkin Bread
    • Healthy Pumpkin Bars
    • No Bake Pumpkin Cookies
    • Pumpkin Pie Smoothie
    • Fluffy Vegan Pumpkin Muffins

    Click here to see the step-by-step web story instructions for this recipe!

    Print
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    pumpkin oatmeal square on plate with maple syrup

    Pumpkin Baked Oatmeal

    ★★★★★ 5 from 6 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 9 servings 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Easy Pumpkin Baked Oatmeal makes the best portable healthy breakfast! Made in 1 bowl, I can't get enough of this scrumptious fall baked oatmeal recipe.


    Ingredients

    Units Scale
    • 2 cups old-fashioned oats (certified gluten free if needed)
    • 1 tbsp pumpkin pie spice
    • 1 tsp baking powder
    • heaping ¼ tsp fine sea salt
    • 1 cup pumpkin puree
    • 1 cup milk of choice (I used unsweetened vanilla almond)
    • ¼ cup honey or pure maple syrup*
    • ¼ cup natural peanut butter (any nut or seed butter is great)
    • 2 large eggs
    • 1 tsp vanilla extract
    • ⅓ cup chocolate chips

    Instructions

    1. Preheat oven to 375F and grease an 8x8 inch baking dish with cooking spray.
    2. Add oats, baking powder, pumpkin pie spice, and salt to a large mixing bowl. Whisk until combined.
    3. Add pumpkin, milk, peanut butter, eggs, honey or maple syrup, and vanilla. Whisk until very well combined. Fold in chocolate chips.
    4. Pour mixture into prepared baking dish, topping with a few additional chocolate chips.
    5. Bake for 35 minutes. Let oatmeal cool slightly before slicing. Serve with a drizzle of maple syrup for a treat!

     

    Notes

    *If omitting chocolate chips, increase sweetener to ⅓ cup.

    Keywords: baked pumpkin oatmeal

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jenna says

      October 19, 2022 at 4:15 pm

      I just made this a few days ago and wanted to stop by and comment regarding how tasty and easy it was to bake. While it baked in the oven it made my apartment smell like fall. I've been packing it in my lunches all week and passed along the recipe to my mom. Thank you for sharing this!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 19, 2022 at 7:17 pm

        I'm thrilled to hear that, thanks Jenna! Fall smells are the best 🙂

        Reply
    2. Dylan says

      October 03, 2022 at 10:25 pm

      Love this for a quick breakfast or an afternoon snack. A kiss of maple syrup necessary!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 04, 2022 at 4:37 pm

        I agree--the perfect touch!

        Reply
    3. Molly says

      September 26, 2022 at 12:49 am

      This was so easy and so delicious. I’ve already gotten a bunch of requests from friends for the recipe. It’s perfect with morning coffee.

      ★★★★★

      Reply
    4. Raquel says

      September 23, 2022 at 10:00 pm

      This sounds delicious! Just wondering if it can be made in a muffin tin?

      Reply
      • Alexis Joseph says

        September 26, 2022 at 12:21 pm

        Hmmm I haven't tried it but I'm sure it would work! Try baking for 25-30 minutes, like my Apple Oatmeal Cups.

        Reply
    5. Kelly says

      September 23, 2022 at 2:05 pm

      So easy and so good! Beat baked oatmeal I’ve ever made. 10/10.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 26, 2022 at 12:19 pm

        Yayyy thank you so much, Kelly!

        Reply
    6. Jer says

      September 20, 2022 at 9:18 pm

      A big thumbs up from my husband and toddler! This will definitely be on repeat.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 20, 2022 at 10:24 pm

        Fab!!

        Reply
    7. Whitney Long says

      September 20, 2022 at 5:18 pm

      Saving and planning on making this weekend!

      Reply
      • Alexis Joseph says

        September 20, 2022 at 10:24 pm

        Yay can't wait to hear what you think!

        Reply
    8. Elle says

      September 19, 2022 at 5:49 pm

      Need these asap!!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 20, 2022 at 4:17 pm

        You need them! So good!

        Reply
    9. Cheryl says

      September 19, 2022 at 2:37 pm

      Have you tried this with flax “eggs” or any other type of egg replacement? Thanks!

      Reply
      • Cheryl says

        September 19, 2022 at 2:38 pm

        Aaaaand now I see in the notes to swap flax eggs for actual eggs! Can’t wait to make this tonight! ❤️

        Reply
      • Alexis Joseph says

        September 19, 2022 at 4:05 pm

        Hey, Cheryl! I haven't made it that way yet but I never have issues swapping eggs! It may just be a bit flatter and more crumbly, but it should still taste delicious. Let me know if you make it and enjoy!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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