pumpkin baked oatmeal

The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It's vegan and gluten-free.

Pumpkin Baked Oatmeal

oats

baking powder

pumpkin pie spice

cinnamon

sea salt

almond milk

pumpkin

maple syrup,

Tablespoon ground flaxseed

Tablespoon coconut oil, melted

vanilla extract

pecans

Cooking spray

Spray an 8-inch square baking dish with cooking spray.

In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.

Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts. 

Carefully pour oatmeal mixture into the prepared baking dish.

Scatter the remaining pecans/walnuts across the top.

Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.

This pumpkin pie baked oatmeal is sublime! It made the house smell so good, and tasted even better. The mix of sweetness with the subtle spice from the pumpkin pie spice is perfect. I love your baked oatmeal recipes, because they're so easy and really deliver on flavor. Thank you for sharing your fantastic recipes! 👏👏👏

I love this recipe! I didn’t have flax so I added chopped sunflower seeds, YUMM! Thanks for a great recipe to keep ☺️

Delicious! I’ve tried several of the baked oatmeal recipes and this is my favorite! It will make a great thanksgiving week breakfast for company.

Lovely warming fall breakfast with flavours reminiscent of pumpkin pie. Very flavoursome and even better with kerned yogurt!

https://content.jwplatform.com/videos/wtLiuGJ7.mp4

Pumpkin Baked Oatmeal AD

Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!

pecan halves (walnuts are delicious too!)

15-ounce can pumpkin puree (NOT pumpkin pie filling)

maple syrup

eggs

pumpkin pie spice

allspice

salt

milk

dried cranberries

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.

In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.

Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.

Pumpkin Baked Oatmeal Recipe - This easy pumpkin oatmeal recipe is great for a crowd, make ahead breakfast, or a to-go breakfast through the busy week.

Pumpkin Baked Oatmeal recipe

brown sugar

pumpkin puree

applesauce (-I use unsweetened)

old fashioned rolled oats

Preheat oven to 350 degrees F. &nbsp;Spray a 7x11 inch (or 9x9 inch) baking dish with cooking spray.

In a large bowl, add the brown sugar, pumpkin puree, apple sauce, and eggs. &nbsp;Whisk until smooth.

Add the milk and vanilla. &nbsp;Whisk until well combined.

Add the oats, baking powder, cinnamon, pumpkin pie spice, and salt. &nbsp;Stir until well combined.

Pour the oat mixture into the baking dish. &nbsp;Spread it out into an even layer. &nbsp;Bake uncovered for 35 minutes.

Let the oatmeal cool for 10 minutes before slicing into 8 pieces.

https://content.jwplatform.com/videos/wZp2uL4G.mp4

Easy breakfast recipe for pumpkin baked oatmeal.

Pumpkin Baked Oatmeal Recipe

This Healthy Pumpkin Baked Oatmeal with chocolate chips will meet all your cozy fall breakfast or dessert needs! It’s loaded with vitamin A, healthy fats, and protein! Completely nut-free, dairy-free, vegan, and gluten-free!

Healthy Pumpkin Baked Oatmeal (Chocolate Chip!)

Cup Pumpkin Puree (canned

Cups Rolled Oats (or quick cooking)

Scoop Unflavored Plant-Based Protein Powder (See Note 3

¼ Cup Honey

tsp Pumpkin Pie Spice

Cinnamon

⅛ tsp Pink Himalayan Salt

Cup Unsweetened Almond Milk (or milk of choice)

Cup Water

½ Cup Dark Chocolate Chunks/Chips (Love this dairy-free brand)

Cozy and delicious pumpkin baked oatmeal that truly tastes like your favorite pumpkin pie! This nutritious pumpkin oatmeal bake uses up a whole can of pumpkin puree and is filled with warming spices. Options to add chopped nuts and a lovely cream cheese glaze for an extra treat! The perfect healthy breakfast for fall that&#039;s freezer-friendly.

Pumpkin Pie Baked Oatmeal

For the wet ingredients:

(15 pumpkin puree

milk of choice

coconut sugar (or sub brown sugar)

For the dry ingredients:

½ cups old fashioned rolled oats, gluten free if desired

Optional mix-ins:

Optional, but recommended: ½ cup chopped pecans

Optional cream cheese glaze:

cream cheese

sugar

milk of choice, to thin glaze

Preheat the oven to 350 degrees F. Grease a 9x9 inch pan and set aside.

In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.

Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder and salt. Mix until combined, then fold in chopped pecans, if using.

Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.

In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.

Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They&#039;re perfect to make in advance for breakfast on-the-go!

Pumpkin Baked Oatmeal Cups

quick oats (organic preferred)

almond milk (or milk of your choice)

eggs (beaten)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

greek yogurt

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350F.  Generously spray a standard 6-cup muffin tin with baking spray.

To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.

Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.

To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)

Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar.  Whisk to combine.

When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.  Drizzle each with a little glaze and allow to cool at least another 5 minutes.

https://youtu.be/_DRn7vSo18E?si=3IXeTVphQcqEUVgd

These easy pumpkin baked oatmeal cups are perfect to make in advance for breakfast on the go this fall! See recipe: https://www.skinnytaste.com/pumpkin-baked-oatmeal-cups/ #pumpkin #bakedoats

This Pumpkin Baked Oatmeal is an easy 30-minute breakfast that&#39;s packed with warming spices and pumpkin flavor. It&#39;s ideal for meal prep and freezing, and is naturally vegan and gluten-free!

flax egg * ((or regular if not vegan))

½ cup plant milk ((we like soy))

sugar ((we like brown sugar))

rolled oats ((use gluten-free if needed))

tsp baking powder

tsp pumpkin pie spice

If you haven&#39;t already, go ahead and prepare your flax egg by mixing in a small bowl 2 tablespoons of ground flax seeds with 4 tablespoons of water. Set it aside for 5 minutes to thicken.

Pre-heat oven to 350ºF (180ºC). Spray a baking dish with a little bit of oil to prevent sticking. Set aside.

To a medium bowl, add the wet ingredients- flax egg, pumpkin puree, oil, and plant milk. Add the sugar and mix until well combined.

Next, add the dry ingredients - rolled oats, salt, baking powder, pumpkin pie spice, and raw pecans. Stir until they are well mixed.

Pour the oat mixture into the baking dish. Top with more raw pecans if desired. Bake for 25-30 minutes or until golden.

Let it cool for 10 minutes before serving. Top with yogurt (either vegan or regular) and some more cinnamon if desired (all optional).

https://www.youtube.com/watch?v=pkVQqE_NxiY

This Pumpkin Baked Oatmeal is an easy 30-minute breakfast that's packed with warming spices and pumpkin flavor. It's ideal for meal prep and freezing, and is naturally vegan and gluten-free!

Full Recipe: https://www.sunglowkitchen.com/pumpkin-baked-oatmeal/


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This seasonal baked oatmeal is a cozy and nutritious breakfast in one. Enjoy a serving with a cup of coffee on a crisp fall day. Top it off with a dollop of whipped topping or yogurt and a drizzle of maple syrup, dusting of pumpkin pie spice, and sprinkle of toasted pecans. 

¾ cups old fashioned rolled oats (certified gluten-free, if needed)

unsalted butter or coconut oil, melted

Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.

In a large bowl, combine the dry ingredients (the oats, pumpkin pie spice, baking powder, and salt). Next, stir in the wet ingredients (the pumpkin puree, milk, eggs, maple syrup, butter, and vanilla). Stir until well combined. 

Transfer the batter to the prepared baking dish. Top with additional toasted pecans.

Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean. 

Top servings with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and/or a dash of pumpkin pie spice.

Love this recipe and all the recipes I’ve made from them!!!

This is a staple during the fall and winter for me. I like it with some greek yogurt and pepitas.

Pumpkin spice latte baked oatmeal is the perfect way to start your morning. It’s packed with all the flavor of your favorite fall drink but in the form of a healthy breakfast cake! It takes just under 5 minutes to make in the microwave each morning, or you can bake a bigger batch in the oven and enjoy it all week.

Pumpkin Spice Latte Baked Oats

coffee

pumpkin spice

Spray an 8-ounce ramekin or small baking dish with cooking spray.

Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.

Pour the batter into the prepared ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You&#039;ll know when it&#039;s done when the sides will pull away from the edge of the dish and the top looks dry.

Optional: Dust with pumpkin spice and top with a dollop of whipped cream

Ok. First off, here’s my story…
Yesterday for breakfast, I had a pumpkin spice latte overnight oats. I have never had overnight oats, but it’s “a bandwagon” also and I hopped on. Boy did I want off that wagon immediately. I guess overnight oats are not for me, but then I was still NEEDING that pumpkin spice latte flavored oatmeal, so I went on a search for a cooked one, and found your recipe here. 
It pretty much used all the same ingredients., and it was PERFECTION! Like a little spongey cake in a Ramekin. I didn’t even need to top it with anything. 
Also, with the overnight oats, it called for pumpkin pie spice and I didn’t have any, so I subbed for apple pie spice. No big deal, but seeing that you were genius enough to post a link to a diy pumpkin pie spice, made me that much more happy, and I DID have all those ingredients on hand. 
I made a quadruple batch of this recipe, made one serving in a ramekin and the rest in a very small casserole dish, and now I have some to freeze and have as leftovers! Yum! That makes me so happy! Thanks for sharing a great recipe!

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Top 9 pumpkin baked oatmeal recipes from across the web

The most viewed pumpkin baked oatmeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Baked Oatmeal

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Healthy Pumpkin Baked Oatmeal (Choc...

Pumpkin Pie Baked Oatmeal

Pumpkin Baked Oatmeal Cups

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The most viewed pumpkin baked oatmeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine