Baked Pumpkin Oatmeal at the Table

Baked Pumpkin Oatmeal at the Table

Get ready to embrace the cozy vibes of fall with our simple Baked Pumpkin Oatmeal. This dish is so simple to fall head over heels for! You can whip it up in a flash, it’s packed with nutrients, and it’s reliable for meal prep — what’s not to love, right?

Bursting with classic pumpkin spice flavor, this delectable dish is the standout family go-to and a surefire way to start your day on a warm and wholesome note!

a white plate with a slice of baked pumpkin oatmeal topped with banana coins and walnuts

Why We Love Pumpkin Oatmeal

If you haven’t tried pumpkin oatmeal, prepare for your life to be changed! Seriously tasty, 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 prep and 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.

unbaked oatmeal with nuts
close up image of oatmeal with pumpkin and nuts

Fall-Inspired Ingredients You’ll Need

One of the finest 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 finest texture, we recommend using old-fashioned rolled oats. Speedy 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 silky 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 – Reliable 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.
overhead image of baked pumpkin oatmeal topped with pecans and banana coins

How to Make Baked Pumpkin Oatmeal

Once you see how simple it is to make baked oatmeal, you’ll never go back to the stovetop or microwave versions again!

  1. Preheat your oven, and spray a 13×9 baking dish with cooking spray.
  2. Combine all of the ingredients except the chocolate chips, and add them to the baking dish. Then, pour them into the baking dish.
  3. Sprinkle the walnuts on top.
  4. Bake until the oatmeal is set and golden brown on top.
  5. Serve warm with your go-to toppings!

Extra Toppings

With all the tasty fillings in this pumpkin oatmeal, it’s practically reliable as is. But if you’re feeling a bit fancy, go ahead and take it to the next level with more toppings such as:

  • Chopped Nuts
  • Unsweetened Coconut Flakes
  • Dried Fruit
  • A Drizzle of Peanut Butter
  • Whipped Cream
a slice of baked pumpkin oatmeal topped with walnuts and banana coins with a drizzle of syrup being poured on top

Make Ahead Options

If you want to prepare your baked pumpkin oatmeal in advance, there are two simple meal prep options. First, you can bake it all at once and heat it up later. Or, you can prepare the ingredients for simple baking when you’re ready to eat. We’ll walk you through both options below!

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.

Unbaked 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.

Common Questions about Baked Pumpkin Oatmeal

Does baked pumpkin oatmeal taste like pumpkin pie?

Kind of! It has those same fall-inspired flavors like cinnamon and nutmeg. But it’s more wholesome and filling, like a cozy mashup between pie and your go-to bowl of oatmeal.

Can I use canned pumpkin for baked pumpkin oatmeal?

Absolutely—canned pumpkin purée is the way to go! Just make sure you’re grabbing plain pumpkin and not pumpkin pie filling, which comes pre-sweetened and spiced.

Is baked pumpkin oatmeal healthy?

It can be! It’s usually made with whole oats, pumpkin, and warming spices. You can adjust the sweetness and toss in extras like chia seeds or flax for a nutrition boost without losing any of the comfort-food charm.

Can I make baked pumpkin oatmeal without eggs?

Yes! You can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

More Oatmeal Recipes to Try

In the mood for more oatmeal deliciousness? Don’t miss out on these mouthwatering options!

a piece of baked pumpkin oatmeal on a white plate topped with walnuts and banana coins with a drizzle of maple syrup being poured on topthe Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Loaded with good-for-you ingredients, this baked pumpkin oatmeal is a healthy make-ahead recipe that's bursting with fall flavors you'll love! Email

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray an 13×9 non-stick baking dish with cooking spray.
  3. 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. 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
  4. Stir together until well combined. Top with walnuts.1/4 cup chopped walnuts
  5. Bake for 25-30 minutes or until the oatmeal is set and golden brown on top.
  6. Slice and serve with toppings of choice.

Notes

Additional Notes:
  • 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

Serving: 1serving
| Calories: 238kcal
| Carbohydrates: 30g
| Protein: 6g
| Fat: 10g
| Saturated Fat: 7g
| Polyunsaturated Fat: 1g
| Monounsaturated Fat: 2g
| Trans Fat: 0.1g
| Cholesterol: 38mg
| Sodium: 268mg
| Potassium: 259mg
| Fiber: 3g
| Sugar: 14g
| Vitamin A: 223IU
| Vitamin C: 0.1mg
| Calcium: 164mg
| Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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