Pumpkin Baked Oatmeal is a nutritious make ahead breakfast made with oats, pumpkin, eggs, milk and spices. Naturally sweetened with a touch of maple syrup, it’s a protein and fiber rich breakfast that tastes like a treat!
My family has been loving this Pumpkin Baked Oatmeal lately. I am a big fan of the fact that it is a make ahead breakfast. So when my kids wake at the crack of dawn and want food (AGAIN!), I can just pull this out of the fridge and reheat it while I make my much needed morning coffee.
Why we love this Pumpkin Baked Oatmeal
- It can be made ahead of time.
- It has all those fall flavors we love – hello pumpkin spice!
- Baked oatmeal has a different texture than regular oatmeal – my one year old will only eat oatmeal made this way!
- It’s packed with fiber and protein.
The other reason we love this is that it is so easily customizable. With one child allergic to dairy, we can make this dairy free simply by using vegan butter and non dairy milk – I like using either unsweetened almond milk or coconut milk.
How to make Baked Oatmeal Dairy Free
To make this dairy free, use non-dairy milk and vegan butter. I like to use Earth Balance Buttery Spread in place of butter, and unsweetened almond milk or coconut milk instead of dairy milk.
How to make How to make Baked Oatmeal Egg Free
You can use a flax egg to replace the eggs in this recipe.
How to make Baked Oatmeal Gluten Free
Be sure to use certified gluten free oats if you need this to be gluten free.
Is Baked Oatmeal Healthy?
Oatmeal is considered a pretty healthy breakfast option. It is a good source of fiber and is heart healthy. I like this baked oatmeal because it has added nutrition from the eggs, pumpkin and milk. It is naturally sweetened with just a small amount of maple syrup – enough to make it taste good, but it’s not loaded with sugar. This recipe for pumpkin Baked Oatmeal has 193 Calories, 8 grams of fat, 5 grams of protein, 3 grams of fiber and 25 grams of carbohydrates. Nutrition information will vary depending on the type of milk you chose to use.
Although I generally make and serve this Pumpkin Baked Oatmeal plain, there are plenty of ways to dress it up. Consider adding one or more of these toppings if you want to experiment:
- chocolate chips
- dried cranberries
- toasted chopped nuts
Toppings when serving
- maple syrup
- toasted chopped nuts
- nut butter
- 2 cups rolled oats
- 1 teaspoons cinnamon
- ½ tsp ginger
- ¼ tsp clove
- ¼ tsp nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 and 1/4 cups milk
- 2 large eggs
- 4 tbsp melted butter
- 2 teaspoons vanilla
- 1/3 cup maple syrup
- Preheat oven to 350 degrees F. Spray a 1.5 quart baking dish with cooking spray, set aside.
- Add oats, spices, baking powder and salt to a medium bowl. Stir together to combine.
- Add the remaining ingredients, stir until well mixed.
- Pour mixture into prepared baking dish. Bake for 35 to 40 minutes, until edges are turning golden brown and center is set.
- Remove from oven and allow to cool for at least 10-15 minutes before slicing into squares and serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe adapted from The Natural Nurturer