Who else is loving pumpkin season?! MEEE!
After I saw how many of you all loved my baked apple cinnamon oatmeal, I knew I needed to share a pumpkin-y version.
This recipe is so perfect for weekend brunch. Perfect for feeding your whole family. I sprinkle the tops with some pumpkin pie spice, but you could also add a scoop of yogurt, a bit of whipped cream, or a drizzle of syrup.
Shoot, I feel like I wouldn’t be doing my due diligence without mentioning that this warm baked pumpkin oatmeals would be SO GOOD with a scoop of vanilla ice cream.
Only I could take a healthy, wholesome breakfast and turn it into a decadent dessert.
It’s also a really great recipe for meal prep. Make this easy pumpkin breakfast oatmeal bake every Sunday and have servings for the whole week ahead! It keeps really great in your fridge!
What is baked oatmeal?
Think of oatmeal baked into a more firm, baked good. It’s not quite as soft and liquid-y as a traditional bowl of oatmeal but rather more like bread pudding.
This easy breakfast is:
- autumn in a dish
- easy to make
- naturally sweetened
- gluten free
- made in one bowl
Ingredients to make Pumpkin Baked Oatmeal:
- rolled gluten free oats
- milk (I used whole milk but you can use dairy free milk, nut milk, whatever milk you prefer!)
- agave nectar (honey or maple syrup also works)
- pumpkin puree
- vanilla extract
- pumpkin pie skice
- baking powder
- chopped walnuts (chopped pecans would also be fun!)
How to Make Pumpkin Baked Oatmeal:
It’s so simple! All you have to do it mix everything together, pour it into a baking dish, and bake it!
Mix together the milk, eggs, agave nectar, pumpkin puree, and vanilla extract in a large bowl. Whisk until combined.
Add the oats, pumpkin pie spice, baking powder, and salt. Mix to combine. Then, fold in the chopped nuts.
Pour it into your favorite baking dish. Mine was 8 x 8 inches and you can prepare it ahead of time by spraying it with your favorite cooking spray.
Bake for 35 minutes and dig in!
How to Store Baked Oatmeal:
You can either keep it in the dish, cover it with some aluminum foil and cut off slices as desired to heat up and eat. Or, cut it up into single servings, store them individually in their own container, and take them out to heat up and consume as desired.
Store it in the fridge fore about 5 days, or freeze for up to three months! If you are freezing it, make sure it comes to room temperature first, then wrap it up or put it in a container for freezing.
Other Easy Meal Prep Recipes You’ll Love:
- Baked Apple Cinnamon Oatmeal
- Pumpkin Chia Pudding
- Vanilla Coconut Chia Pudding
- Banana Bread Breakfast Cookies (gluten free + dairy free)
- Lemon Blueberry Breakfast Bake
- 1 1/2 cup whole milk (you can use dairy free milk, nut milk, whatever milk you prefer!)
- 1/2 cup pumpkin puree
- 1/3 cup agave nectar (honey or maple syrup also works)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cups gluten free rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup chopped walnuts (chopped pecans would also be fun!)
- Preheat oven to 350F.
- In a large bowl, whisk together the milk, pumpkin puree, agave nectar, eggs, and vanilla.
- Add the oats, pumpkin pie spice, baking powder, and salt to the bowl and whisk to combine.
- Fold in the chopped walnuts.
- Spray an 8×8 square baking dish with your favorite cooking spray and transfer the oatmeal mixture to the dish.
- Bake for 35 minutes.
- Cut into 6 large rectangles and enjoy!
- Serving Size: 1
- Calories: 286
- Sugar: 20.3g
- Sodium: 435mg
- Fat: 14g
- Saturated Fat: 2.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33.6g
- Fiber: 3.4g
- Protein: 10.2g
- Cholesterol: 61mg