Healthy Pumpkin Baked Oatmeal

This healthy pumpkin baked oatmeal is cozy, nourishing, and perfect for fall mornings. It’s made in one bowl in under 35 minutes with simple ingredients like rolled oats, pumpkin purée, and maple syrup, then baked into soft, cake-like squares you can meal prep for the week. Want a fun twist? Add a splash of coffee for a pumpkin spice latte vibe and a little morning pick-me-up.

5 from 7 votes

Print Recipe Pin Recipe

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
¼ cup pure maple 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
Optional: ½ cup chocolate chips and/or chopped pecans

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 Wet Ingredients: In a large bowl, combine the eggs, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract. Whisk until fully combined.
Mix Dry Ingredients: In another bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt.
Combine: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold in the chocolate chips or pecans.
Transfer to Baking Dish: Pour the mixture into the greased baking dish. Sprinkle some extra chocolate chips and pecans on 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 will be mushy and steel-cut oats won’t soften properly.

Coffee: The PSL twist is totally optional! Replace with more milk if you’d like a coffee-free version.

Vegan option: Swap the eggs for 2 flax eggs (2 tablespoon ground flax + 5 tablespoon water). Texture will be softer but still tasty.

Protein boost: Stir in 1 scoop (20–25g) vanilla protein powder or ½ cup Greek yogurt. If using protein powder, add 2–3 tablespoon extra milk.

Storage: Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk to bring back moisture.

Serving ideas: Delicious warm with maple syrup, yogurt, nut butter, or fruit on top.

Nutrition

Course Breakfast

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!