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
A’right Chocolate Covered Katie, this recipe seals it – you were sent to me from heaven above! Can not wait to try this!
Is the nutrition information for 4 or 6 servings? Looks scrumptious and so healthy!
6
Hi Kate! This looks so yummy ! Love all things pumpkin!! Question, the ingredient list says 2 tbsp of oil or almond butter and at end, you say 1/4 cup.
Just wanted to clarify .. thanks
🙂
Thanks for pointing this out. Katie just went in and fixed the recipe to clarify – it should be 2 tbsp if using the oil or milk, but you can go up to 1/4 cup if using the drier almond butter.
Jason (media relations)
Can you mix this all overnight stick it in the fridge and bake it in the morning? Or will that change the texture?
Sure why not?
Found this recipe on a pumpkin for breakfast article. I used maple syrup instead of stevia, followed the recipe by cutting the amount of milk, then added pumpkin seeds and carob chips to the top. After baking, I topped it with a cream cheese, yogurt frosting. I originally made the recipe for my husband to have in the morning before work but we also had some for dessert. We liked it very much! Thank you for sharing the recipe.
I’m sooooo excited to make this! I’m crazy about all things pumpkin…. I NEED fall to arrive soon, so I’m hoping that baking thousands of pumpkin treats will make fall hurry and arrive… Anyhow, I just ran out of pure maple syrup, and I’m wondering if honey would work as a sweetener…. or perhaps molasses? brown sugar? which would be best? Thank you! =^w^=
Honey definitely would work 🙂
I made this today because I’ve had a mad craving for oats and peanut butter lately. This is so amazingly delicious! I used light brown sugar in place of the maple syrup and used peanut butter in place of the oil. The only bad thing I would say about this recipe is that I want to eat it for every meal and for snacks in between meals! Seriously so good! I smear peanut butter on top when it’s hot. I’ll be making this a lot!
These are delicious!! I made mine with peanut butter and ran out of chocolate chips (due to too much snacking on my bag of chocolate chips!) so I could only add about half the amount. They still turned out good!! I was surprised at how yummy they were. I can only imagine when I use the full amount of chocolate chips! ? thank you so much for these awesome and healthy recipes!!!
Definitely the best oatmeal recipe I’ve ever had. My husband who NEVER eats oats loved it!
Thank you so much!
I showed my 7yo several pictures of baked pumpkin oatmeal a few weeks ago and he said he wanted to eat this. It took me a while to get round to it and he reminded me about his pumpkin bar. Just baked it today and he LOVED it. I would cut back on the honey though cos I found it a little too sweet.
Hi Katie, I’m on a ketogenic diet . Is it possible to replace oats with hemp hearts/seeds
I made this for a friend and kept one for me. Had it for breakfast. It was delicious. I had baked it 5 mins longer and it was like a soft spongy bread. So yummy. Didn’t need to add anything else.
I made the pumpkin baked oatmeal twice, the second time I blended the ingredients. It looks better but tastes pretty much the same. I have a question, can I double the recipe? That way I just wash the blender once and save some water here in dry SoCal. It also saves time to mix and blend two days’ worth at one time. The only problem is that I might eat a double portion in one sitting. BTW, I used one tablespoon of maple syrup only. Thanks
We would think so but have never tried!
Thanks for your reply. I’m baking it again in my toaster oven. I bake it for 25 minutes. I just hope it makes it to tomorrow’s breakfast. BTW, what I love about it is that it’s all mixed together in one bowl. So easy. Do you have any suggestions for when pumpkin season ends, what to substitute for the pumpkin? Thanks
This is the most decadent breakfast entree I’ve ever tried! Thank you so much for sharing this with all your followers! I made this recipe the 1st time without tinkering, which I’m prone to do. My sweetener of choice was organic maple sugar, which I order online. I did take your suggestion and used (no sugar added coconut) and topped it with the chocolate chips, simply amazing! My husband told me “this is crazy, dessert for breakfast”, and he’s absolutely correct! I wanted to make 2 servings at the same time so I doubled the recipe and baked mine in a 9” pie dish, Perfection!
The 2nd time I added dried cranberries and chopped pistachios, soooo good!
The 3rd time and 4th times I added one scoop of “unflavored” Orgains Collagen Protein with Superfoods, (20Gms) of extra protein, and doubled the cinnamon and pumpkin pie spice (Trader Joe’s), with the coconut and chocolate chips, of course, crazy good! As you can see this has become a regular at our house! Thank you so so much Katie, this recipe is amazing and so are you!
I’ve made this recipe every other day since I now double the recipe since I first posted a comment in October 2022. I can’t go back to stovetop oatmeal. I stopped using pumpkin after Trader Joe’s ran out for the season. I now use apples and occasionally a banana. I also sometimes use cardamom instead of cinnamon. I always add walnuts and ground flax seeds. And I always blend it. It is so yummy.