Healthy Pumpkin Baked Oatmeal

This healthy pumpkin baked oatmeal is my go-to fall meal-prep breakfast: one bowl, 40 minutes, and soft, cake-like squares that reheat all week. Real pumpkin, maple syrup, no refined sugar. A splash of coffee in the batter is my twist, though you can leave it out.

5 from 7 votes

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Prep Time 5

Cook Time 30

Total Time 35

Serving squares

Ingredients

2 large eggs
⅔ cup (160g) pumpkin puree, not pumpkin pie filling
¾ cup unsweetened almond milk, or another dairy-free milk like oat or cashew
½ cup coffee or pumpkin cold brew, use decaf, or replace with ½ cup more milk
¼ cup maple syrup, real not pancake syrup
1 ½ teaspoon vanilla extract
2 ¼ cups (225g) old fashioned rolled oats
1 Tablespoon pumpkin spice, OR 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips and/or chopped pecans, optional

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with cooking or avocado oil spray.
Mix the Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract until fully combined.
Add the Dry Ingredients: Add the rolled oats, pumpkin spice, baking powder, and salt to the same bowl. Stir until the oats are evenly coated.
Fold in the Add-Ins: Stir in the chocolate chips and pecans, if using. Save a small handful for the top.
Transfer to the Baking Dish: Pour the batter into the greased baking dish and sprinkle the reserved chocolate chips and pecans over the top.
Bake: Bake for 30 to 40 minutes, or until the top is golden and the center is set.
Serve: Enjoy warm with maple syrup, honey, or on its own.

Notes

Oats: Use old-fashioned rolled oats for the best texture. Quick oats work in a pinch but come out mushier, and steel-cut oats won't soften in the bake. Look for certified gluten-free oats if you need them.

Pumpkin: Make sure it's 100% pure pumpkin, not pie filling. Canned brands vary in thickness, so I weigh mine at 160g. A thin purée can leave you with a wet center.

Coffee: This is my twist and it deepens the pumpkin spice flavor. Use decaf if you don't want the caffeine, or replace it with ½ cup more milk for a coffee-free version.

Doneness: The edges should be golden and the center should spring back when pressed. It firms up as it cools, so let it rest 10 minutes before slicing.

Storage: Keeps 5 days in an airtight container in the fridge, or up to 3 months in the freezer. Reheat a square for 30 to 60 seconds in the microwave with a splash of milk.

Nutrition

Course Breakfast

Cuisine American, Healthy

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