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Raise your hand if you’re ready for a super comforting fall breakfast?!?! Pumpkin spice style?!
Now that it finally feels like fall, I am ALWAYS READY for a comforting breakfast.
The best part about this pumpkin baked oatmeal is that it’s great for serving at brunch, or to any overnight guests you have…but, it’s also perfect for meal prep. Hello, easy weekday mornings!!!
Now we’re talking!
If you’ve never had baked oatmeal before, it’s essentially oatmeal that’s baked up into a pan and cut into squares. While it is baked up enough to hold the shape of a square, it’s not dried out. The sweet spot is when it’s fork-worthy, but there’s still plenty of moisture happening.
That’s just what this healthy baked pumpkin oatmeal is.
Squares of warm, pumpkin oatmeal that are perfectly sweetened, and perfectly spiced with all the warming spices we love in pumpkin pie – so cozy. Your options for toppings are: my Greek yogurt topping (yogurt mixed with maple syrup and a splash of vanilla) – highly recommended, and/or, a drizzle of maple syrup. Do fall breakfasts get any better?!
Grab your mug of hot tea, or coffee…and dive into fall morning comfort zone.
Ingredients for baked pumpkin oatmeal:
Oatmeal
- whole eggs
- egg yolks
- coconut sugar, or brown sugar
- canned pumpkin puree
- pure maple syrup
- coconut oil
- milk (non-dairy, or dairy)
- vanilla extract
- old fashioned rolled oats
- pumpkin pie spice
- baking powder
- kosher salt
- raisins – stir in is optional. You could also swap it for nuts, seeds, or dried cranberries.
Optional (but recommended) Greek yogurt topping
- nonfat, plain Greek yogurt
- maple syrup
- vanilla extract
That’s all you need to make the coziest breakfast on the planet!
How to make baked pumpkin oatmeal:
- Grab a big mixing bowl. Whisk together the wet ingredients. Add the dry ingredients, and stir. Transfer to a greased baking dish.
- Bake away.
- Mix up that Greek yogurt topping – you know you want to!
- Serve! After it cools for a bit, cut into squares, and serve!!!
That’s all there is to it!
Best part, is that this baked pumpkin oatmeal makes great leftovers. Simply re-heat gently in the microwave, and you have breakfast ready for days!
Is baked pumpkin oatmeal healthy?
Yes!
It is packed with fiber, filled rolled oats, and pumpkin, providing it a good a mount of nutrition. And, it is pretty low in calories and fat.
However, it is a carb-y breakfast due to the oats, pumpkin, and sugars – which, is why I like to make sure to serve it with a protein, like eggs, or sausage for a well balanced breakfast.
For the fact that it tastes a little bit like pumpkin pie…without having the calories of pumpkin pie, I would say it’s pretty darn healthy!
Does pumpkin baked oatmeal make good leftovers?
Yes! YES! And YESSSS!!!
Although, when the oatmeal is fresh out of the oven, it is of course, at it’s absolute best. But, we ate this on repeat for a week, as leftovers, and it was still a breakfast we looked forward to every morning.
The baked pumpkin oatmeal does dry out a tad bit when it’s microwaved. But, the Greek yogurt topping, and a small drizzle of maple syrup really help remedy any drying out. Either way though, it’s still very delicious when leftover.
Reasons you will love pumpkin baked oatmeal:
- tastes like pumpkin pie – sort of.
- comforting, and warming
- cozy fall vibes
- easy to make – one bowl!
- perfect for feeding a crowd
- also, great for leftover breakfasts
- or, easy meal prep!
- gluten free adaptable
- dairy free adaptable
- vegetarian
- healthy
- And, so delicious!!!
Enjoy!
More pumpkin recipes for you to FALL in love with:
- pumpkin cake with yogurt cream cheese frosting
- mini pumpkin pies with ginger cookie crust
- healthy pumpkin muffins
- protein packed pumpkin oatmeal
- turkey pumpkin chili
Did you make this recipe?
Don’t forget to leave a comment down below, along with a star rating. Snap a photo, share it on Instagram, and use #RobustRecipes, so I can see what you made. Thanks for supporting my blog so I can keep creating recipes for you.
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Healthy Baked Pumpkin Oatmeal
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 17 to 20 1x
- Category: breakfast, baking, easy, one bowl
- Method: baking
- Cuisine: gluten free, dairy free, vegetarian, healthy
- Diet: Gluten Free
Description
All the pumpkin pie vibes, in baked pumpkin oatmeal form. Pumpkin oatmeal baked into squares and topped with Greek yogurt and maple syrup. A great dish to serve to guests, but also perfect for meal prep.
Ingredients
Oatmeal
- 4 whole eggs, room temp
- 4 egg yolks, room temp
- 1 cup coconut sugar (or sub brown sugar)
- 1 1/2 cups canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1/2 cup pure maple syrup
- 1/4 cup + 1 tablespoon coconut oil, melted
- 1 cup milk (non-dairy, or dairy)
- 1 tablespoon pure vanilla extract
- 4 cups old fashioned rolled oats
- 1 tablespoon pumpkin pie spice (click here for the recipe)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup raisins (see notes for options)
Optional Greek yogurt topping
- 2 cups nonfat plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 to 2 teaspoons pure vanilla extract
Instructions
- Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish, set aside.
- Mix together wet ingredients: To a large mixing bowl add the eggs, egg yolks, and coconut sugar or brown sugar – whisk together until well combined. Add the pumpkin puree and whisk until well combined. Add the maple syrup, and slowly stream in the coconut oil while whisking. Whisk in the milk, and vanilla extract until well combined and smooth.
- Add the dry ingredients: To the wet ingredients add the oats, pumpkin pie spice, baking powder, and kosher salt – the ingredients will kind of sit on top of the wet, gently use your spatula to mix the dry ingredients around a little so they combine somewhat, then stir everything together so that the wet and dry ingredients are well combined.
- Add the mix ins: Stir in the raisins, or mix in of choice (See notes for options), until well combined.
- Bake: Transfer the mixture to the greased baking dish, use your spatula to spread it out into an even layer. Bake for 25 to 30 minutes, or until the edges look browned and set, and the center of the oatmeal is only slightly jiggly (it will continue to set up with residual heat).
- Cool: Allow the oatmeal to cool for 15 to 20 minutes before slicing.
- Make the Greek yogurt topping (optional): Combine the Greek yogurt, maple syrup, and vanilla in a small bowl until well mixed. Taste and adjust the sweetness as needed.
- Serve: Once the oatmeal has had a chance to cool, use a sharp knife to cut it into about 17 to 20 squares. Transfer the desired amount of squares to plates, for serving. Serve with the Greek yogurt topping (if using), and pure maple syrup for drizzling, if desired. Enjoy immediately. (see notes for leftovers).
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
raisins options: You can add any kind of mix in you like here. You could swap the raisins for dried cranberries (yum). Or, toasted nuts or seeds – pepitas, walnuts, or pecans would be great options. Or, you can omit the stir ins all together.
Maple syrup: Be sure to use a good quality, pure maple syrup for this recipe and not the fake stuff. It really elevates this simple recipe.
Dairy free option: To make this recipe dairy free, make sure to use a plain non-dairy milk (I use almond) – and, omit the Greek yogurt topping. Or, swap it for a non-dairy yogurt.
Gluten free: Make sure to use certified gluten free rolled oats.
Leftovers: This recipe makes great leftovers, making it a good option for meal prep too. To store the leftovers, allow the oatmeal to cool completely. Remove the squares from the pan, and transfer to air tight containers. The oatmeal will last in the fridge for about 1 week. Re-heat the oatmeal gently in the microwave. Keep in mind that the oatmeal will set up more, and dry out a little, the longer it is leftover. It’s still really good. I don’t mind this, I just use a little more yogurt topping, and maple syrup counter balance.
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