Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal brings the comfort of pumpkin pie to breakfast! Made with warm spices, pumpkin puree and hearty oats, it’s a perfect way to start the day. This recipe also aligns with the American Heart Association’s nutrition guidelines.

Here are a few tips to keep in mind when making Pumpkin Baked Oatmeal:

• Use old-fashioned rolled oats, not quick oats, for the best consistency.  
• Butter or grease the baking dish to prevent sticking.
• Don’t over-bake! The center should be just set. Insert a toothpick, if it comes out clean or with a few crumbs, it’s ready.
• Let it cool in the pan for 10-15 minutes before slicing so it doesn’t break apart when serving.
• Top the oatmeal with Greek yogurt for extra protein!

Looking for more easy, healthy breakfast recipes? Try fluffy Apple Cinnamon Pancakes, simple Greek Yogurt Waffles, or three-ingredient Cottage Cheese Bagels.

Pumpkin Baked Oatmeal

Made with warm spices, pumpkin puree and hearty oats, it’s a perfect way to start the day.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Breakfast

Servings 6

Ingredients

  

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• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 cup pumpkin puree
• 1 ½ cups milk
• ¼ cup maple syrup
• 1 egg
• 1 teaspoon vanilla

Cinnamon Sugar Topping (Optional)

• 1 tablespoon granulated sugar
• ¼ teaspoon ground cinnamon

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Instructions

 

• Preheat oven to 350° F. Spray an 8×8 or similar sized baking dish with cooking spray.
• If you’re making the cinnamon sugar topping, whisk together the sugar and cinnamon in a small bowl.
• In a mixing bowl, whisk together all the wet ingredients.
• In a separate mixing bowl, whisk together all the dry ingredients
• Pour the dry ingredients in with the wet and stir together until combined. Pour the mixture into the prepared baking dish and smooth into an even layer. Sprinkle the cinnamon sugar all over the top of the oatmeal.
• Place the baking dish on the middle rack of the oven and bake for 35-40 minutes or until the middle is set and a toothpick inserted in the center comes out clean or with a few crumbs attached to it. Remove from the oven and let it cool for 10-15 minutes before cutting it.
• Serve warm, topped with maple syrup and a dollop of Greek yogurt if desired.

Notes

• The baked oatmeal will keep for up to five days in an airtight container in the fridge, or you can freeze it for up to three months.
• Reheat the baked oatmeal in the microwave or reheat the entire dish in the oven. Cover it with foil and bake at 350° F. for 10-15 minutes or until it’s warm.

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