If you love pumpkin baked goods, this pumpkin baked oatmeal is the perfect make-ahead breakfast for your meal prep. You cook once and enjoy a fiber-filled breakfast all week long. A bonus is that oats are very cheap, so baked oatmeal is a budget-friendly breakfast option that will definitely save you money if you eat it in place of buying breakfast at a cafe.
Pumpkin Baked Oatmeal Ingredients
Baked oatmeal recipes are generally flexible and allow for some variations in the ingredients that you use to account for your tastes or what you happen to have in your kitchen. Once you have all the ingredients all you need to do is mix them together in a bowl, transfer the mixture to a baking dish, and bake it!
Although you could use fresh pumpkin that’s been cooked and pureed, you will save a ton of time just opening a can of pumpkin. Pumpkin is one of those ingredients that works just as well canned as fresh, especially when you bake with it. Be sure to use pure pumpkin puree and NOT pumpkin pie filling, which has had spices and sugar added to it.
Most of the fall starchy vegetables can be used interchangeably. You could actually swap out the pumpkin puree for butternut squash puree or sweet potato puree if you had extra fall squash for sweet potatoes that you needed to use up.
Old-fashioned rolled oats create the best texture in baked oatmeal. Quick-cooking oats will be mushy and steel-cut oats won’t cook enough and will be almost crunchy. Although I love a bowl of steel-cut oats, I stick with old-fashioned oats for baked oatmeal.
This baked oatmeal is sweetened with maple syrup, which means that no refined sugar is needed. Maple syrup also has a richer flavor, and some nutrients, that regular sugar doesn’t. Pure maple syrup is a bit pricy, but a little goes a long way, and the taste is worth it.
Pumpkin Pie Spice
This spice blend is a mix of cinnamon, ginger, nutmeg, cloves, and allspice. If you don’t have pumpkin pie spice you can use a mix of any of the individual spices in the blend that you may have.
Use unsweetened almond milk to reduce total sugar content. Any other plain non-dairy milk or regular dairy milk will work too.
Eggs bind everything together and give it a firmer consistency than a regular bowl of oatmeal. If you wanted to make this recipe vegan you can make the equivalent of two flax eggs: mix 2 tablespoons of flaxseed meal with 6 tablespoons of water.
Storing Baked Oatmeal
Store leftovers in an airtight container for up to four days in the fridge. You can reheat in the microwave for 1-2 minutes or eat it at room temperature.
More Healthy Breakfast Recipes to Try
Low FODMAP Pumpkin Baked Oatmeal
- 2.5 cups old-fashioned oats
- 1 cup canned pumpkin puree (unsweetened)
- 2 eggs
- 1/2 cup maple syrup
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 375 degrees. Spray an 8x8 inch baking dish with cooking spray.
- In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, almond milk, and vanilla extract.
- Add the oats, pumpkin pie spice, baking powder, and salt to the wet ingredients and mix until combined.
- Pour the batter into the baking dish and bake for 35 minutes, until the edges are golden brown.
Did you make this recipe? Post a photo on Instagram and tag me @nutritious_minimalist so I can see!