This homemade pumpkin baked oatmeal recipe is the perfect delicious and healthy breakfast for a cozy autumn morning.
If you are a pumpkin lover, this is the breakfast recipe for you.
Packed with nutrition and sweet pumpkin and cinnamon flavor, the single serving pumpkin baked oatmeal tastes like eating pumpkin cake for breakfast.
I like to add a few chocolate chips, and each bite reminds me of a giant gooey chocolate chip oatmeal pumpkin cookie hot from the oven.
Also be sure to try this Crustless Pumpkin Pie
Breakfast pumpkin baked oats
We are officially into pumpkin season, a time when grocery stores, coffee shops, and food blogs abound with pumpkin flavored offerings.
Pumpkin is everywhere, from Trader Joe’s to Starbucks (hello, pumpkin spice lattes).
If you stocked up on Libby’s pumpkin and are looking for ways to use those cans up, this healthy pumpkin baked oatmeal is a wonderful place to start.
It tastes like dessert for breakfast and is high in protein and fiber, low fat, and a good source of vitamin A, with under 200 calories for the entire recipe.
Readers also love this Pumpkin Mac And Cheese
Pumpkin baked oatmeal ingredients
Here’s what you need: rolled oats, cinnamon, pumpkin puree, pumpkin pie spice, baking powder, salt, milk of choice or water, and sweetener of choice.
You can also add some pure vanilla extract and a handful of shredded coconut or chopped walnuts or pecans if desired.
Unable to find canned pumpkin? Fresh roasted pumpkin puree or canned or roasted sweet potato can be used in its place. Here’s how to cook sweet potatoes.
The oatmeal breakfast recipe works with either rolled or quick oats. Using quinoa flakes or spelt flakes also works. I have not tried substituting steel cut oats and therefore cannot personally recommend that substitution.
Pumpkin pie spice adds a spicy Fall flavor to the oatmeal cake. If you do not have any on hand, simply double the amount of cinnamon instead.
Use leftover oats to make Chocolate Overnight Oats
How to make baked pumpkin oatmeal
Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.
Stir all ingredients together in a bowl, or add them straight to a blender, and blend until smooth if desired.
Pour the blended oatmeal batter into an oven safe dish. If you prefer a gooey inside, go with a deep dish. Or for oatmeal that is evenly cooked through with a cakey texture, choose a wide and shallow dish.
Bake on the center rack for twenty minutes.
Remove from the oven, and top with almond butter, chocolate chips, pure maple syrup, blueberries, strawberries, sliced bananas, or Coconut Whipped Cream.
Feel free to make the oatmeal cake the night before if you prefer. Let it cool after baking, then loosely cover and refrigerate overnight. Reheat in the microwave or oven the next morning for an almost instant breakfast.
Blended baked oats
I first posted about the blended oatmeal trick years ago, and it’s recently made a resurgence on social media, especially TikTok.
Search TikTok pumpkin baked oatmeal, and the results are endless.
In this quick recipe, the blending step is optional and can be skipped if you prefer the chewy texture of whole oats or if you do not own a blender.
If you do want to go with the blended oats option, a personal blender works really well. Brands like Magic Bullet can even go in the dishwasher for easy clean up.
While you have the blender out, make Blender Muffins
Above, watch the pumpkin baked oatmeal recipe video
The recipe was adapted from these Baked Oats and my Pumpkin Oatmeal.
Pumpkin Baked Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1/4 tsp cinnamon, and 1/4 tsp pumpkin pie spice or additional cinnamon
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk of choice or water
- 1/4 cup canned pumpkin (or mashed sweet potato)
- 1 1/2 tbsp sweetener of choice
- optional 1-2 tbsp nut butter of choice
- optional add-ins, such as chocolate chips, crushed walnuts or pecans, shredded coconut, etc.
Instructions
- Preheat the oven to 350 F. Sir all ingredients together, or add everything to a blender. Blend if desired. Pour into a greased oven safe dish. If you want a gooey inside, use a deeper dish. Or go with a wider shallow dish if you prefer the recipe to be fully cooked in the middle. Bake 20 minutes. Add toppings as desired, and enjoy.View Nutrition Facts
Video
Notes
More Healthy Fall Recipes
Yum! This is delicious! I’ve made so many of your recipes in this past year and have been very pleased with all of them. Next time I make this I won’t leave it in the oven afterwards for quite as long.
If I do not have maple syrup could i use the stevia conversion chart and make it with 3TBSP of turbinado sugar?
It might not hold together. Maybe make a simple syrup from the sugar?
Hi
! Recipe looks fantastic!! I was just wondering if the nutritional information is including oil and chocolate chips? Thanks for all your fabulous recipes!! X
I made this last night and it was sooooo good! I wanted to use up a whole can of pumpkin rather than end up with a bit leftover, so I scaled back the liquid to make up the difference and it worked out really well. I also added some shelled hemp seeds for a protein boost. I just ate a square topped with coconut butter and a thin drizzle of maple syrup, and it was one of the best afternoon snacks I’ve had in some time (and quite filling too)!
I don’t have maple syrup or uncut stevia. Can I use stevia powder? I am googling the conversion of uncut stevia to powdered form and can’t find it. Any idea? THanks
I used honey in place of maple syrup and it turned out fantastic. (same measurement as for the syrup)
Yum! My sweet tooth kids and calorie-counting self were delighted with this–I used sugar free Torani syrup (either caramel or hazelnut flavor) and some mini chocolate chips mixed in. I love baking huge batches of things like this for the freezer–breakfast is just a few seconds in the microwave!
Hi, just wanted to say I made this last night for breakfast this morning and it is so so good. Thank you for sharing the recipe! I’ve made other things from your blog as well and have never been disappointed.
I add mashed banana if I have them in my freezer. I make 4 batches at a time (in two 9×13 pans) and it sometimes doesn’t even take a whole week to get through it all.
@Stephanie – When you use mashed banana, how much? And is the banana a sub for something or do you then change other measurements?
Made a double recipe this morning in a 9×13 pan. Substituted 1/2 cup brown sugar for the stevia/maple syrup. And used butternut squash instead of pumpkin. YUMMERS! Very good!
I need these last night. They taste great, but they weren’t very firm. Did I do something wrong? How long should you cool them in the pan before cutting? I bake them in a baking stone, would a different kind of pan have been better?
So sorry-my dumb phone! That should have said “I made this last night” and “I baked them in a stone”.
I’ve not used that type of pan, so I really can’t say for sure. They should be cut-able. If, for some reason, yours are too soft to cut, you can always refrigerate overnight and cut the next day!
In the recipe where it calls for 2/3 cups milk, then if you’re using liquid sweetener to “scale the milk back to 1/3”. Do you mean for that you only use 1/3 c in place of 2/3 c? or do you take 1/3 cup away from 2/3 cup? Thank you 🙂
Use just 1/3 cup