Jump into fall with the warm flavors of this easy Baked Pumpkin Oatmeal! Quick to make, full of nutrients, and great for
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Why We Love Pumpkin Oatmeal
If you haven’t tried pumpkin oatmeal, prepare for your life to be changed! Seriously delicious, it’s a fall staple that saves the day when it comes to busy mornings. Plus, loaded with fall spices, it tastes like a healthy version of pumpkin pie. That’s not the only reason why we love it, though! This pumpkin baked oatmeal is:
- Ready in just 30 minutes
- Loaded with vitamins, nutrients, and fiber to keep you full
- Great for
meal prepand taking on the go
- Super kid-friendly and customizable to fit your needs
Honestly, it’s so tasty we’ve been known to make it all year long.
Fall-Inspired Ingredients You’ll Need
One of the best things about this pumpkin oatmeal is that it comes together with ingredients you probably already have on hand! Here’s what you’ll need.
- Oats – For the best texture, we recommend using old-fashioned rolled oats. Quick oats are likely to become soggy, and steel-cut oats don’t cook as well. Also, if needed, make sure they are certified gluten-free!
- Banana – Used to add nutrients like vitamin C, magnesium, and potassium, banana also adds sweetness to these oats without the need for tons of extra sugar.
- Milk – We like to use a combination of regular milk and full-fat coconut milk for an extra creamy taste.
- Pumpkin Puree – The base of this pumpkin baked oatmeal, pumpkin puree creates a soft texture and dessert-like taste we’re looking to achieve. Plus, it’s loaded with nutrients like vitamin A and vitamin C.
- Sugar and Spice – For out-of-this-world flavor, we include a combination of brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
- Baking Powder – This is the secret to creating the fluffiest baked oatmeal you’ll ever taste.
- Egg – Used to add healthy fats and a bit of protein, eggs also help bind the rest of the ingredients, holding your pumpkin oatmeal together once baked.
- Butter – A little goes a long way to create an indulgent oatmeal bake.
- Walnuts – Perfect for adding a bit of crunch, walnuts are also loaded with fiber and healthy fats to keep you full.
- Dark Chocolate Chips – These are optional but highly recommended for a hint of sweetness that also provides a boost of antioxidants you can feel good about eating.
How to Make Baked Pumpkin Oatmeal
Once you see how easy it is to make baked oatmeal, you’ll never go back to the stovetop or microwave versions again!
- Preheat your oven, and spray a 13×9 baking dish with cooking spray.
- Combine all of the ingredients except the chocolate chips, and add them to the baking dish. Then, pour them into the baking dish.
- Sprinkle the walnuts on top.
- Bake until the oatmeal is set and golden brown on top.
- Serve warm with your favorite toppings!
Thanks to the use of so many yummy fillings, this pumpkin oatmeal is already basically perfect as it is. However, if you want to make it extra fancy, feel free to spruce it up with toppings like:
- Chopped Nuts
- Unsweetened Coconut Flakes
- Dried Fruit
- A Drizzle of Peanut Butter
- Whipped Cream
Make Ahead Options
If you want to prepare your baked pumpkin oatmeal in advance, there are two easy
Baked Pumpkin Oatmeal
To completely prepare your oatmeal in advance, follow the instructions as they are stated below. Then, let your oats cool completely, and store them covered or in an airtight container in the fridge for up to 3 days. To reheat, warm the oatmeal in the oven or microwave until the desired temperature is reached.
Unabked Pumpkin Oatmeal
Combine all of the ingredients, and store them in the fridge overnight. Then, bake the pumpkin oatmeal, as usual, adding more liquid if it seems to be a bit dry. Before you know it, your whole home will smell like pie, and breakfast will be served!
Can I Freeze Leftovers?
Yes! Bake the oatmeal completely, let it cool and store it in an airtight container in the freezer for up to 3 months. To enjoy, let it thaw in the fridge overnight.
More Oatmeal Recipes to Try
Looking for more tasty oatmeal recipes? Try out these options!
- The best way to use up the leftover bananas on your counter, this Healthy Baked Banana Bread Oatmeal is gluten-free, budget-friendly, and oh so delicious.
- Peaches and blueberries are a match made in heaven; therefore, these Peach Blueberry Baked Oats are a must-try recipe!
- Great to make in bulk, this One Pot Apple Cinnamon Oatmeal is a lifesaver when it comes to
meal prep. Even better, it’s good for you, too.
- Your favorite dessert meets healthy breakfast with this indulgent Chocolate Peanut Butter Oatmeal Bake.
Baked Pumpkin Oatmeal
- 2 1/4 cups old-fashioned rolled oats
- 3 whole bananas, mashed
- 1 cups milk of choice
- 1 cup full-fat, canned coconut milk
- 1/3 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 2 Tablespoons unsalted butter, melted
- 1/4 cup chopped walnuts
- Preheat oven to 350° Fahrenheit.
- Spray an 13×9 non-stick baking dish with cooking spray.
- Add all ingredients except the walnuts to the prepared baking dish – bananas, pumpkin puree oats, brown sugar, baking powder, cinnamon, nutmeg, salt, milk, coconut milk, egg, melted butter, and vanilla extract.
- Stir together until well combined. Top with walnuts.
- Bake for 25-30 minutes or until the oatmeal is set and golden brown on top.
- Slice and serve with toppings of choice.
- We recommend using grass-fed organic unsalted butter, but if you don’t have it readily available any butter you have on hand will work. Or, substitute the butter for 1 teaspoon of butter extract.
- Try toasting the walnuts to give them a bit of an extra crunch!
- Leftovers can be stored in the refrigerator for up to 4 days.
- Feel free to serve your banana bread oatmeal with additional toppings like various nuts, unsweetened coconut flakes, dried fruit, peanut butter, and even whipped cream.
- If you love pumpkin, feel free to increase the pumpkin puree to 3/4 cup and reduce the bananas to two.
Nutrition information is automatically calculated, so should only be used as an approximation.