If you love those fall pumpkin spice flavors, then this pumpkin baked oatmeal is for you! Made without refined sugar, this baked pumpkin oatmeal recipe is a fantastic make-ahead healthy breakfast idea. Freezes well and great as a meal prep breakfast option!
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If you love oatmeal in the morning, but don’t quite have the time to do baked oatmeal on a weekday, this make-ahead pumpkin baked oatmeal is for you!
Loaded with all the amazing fall flavors of pumpkin spice and everything nice, these baked pumpkin oatmeal bars are perfect for making on the weekend and refrigerating for freezing for quick weekday breakfast options.
Made with wholesome, real ingredients, this healthy pumpkin baked oatmeal contains no refined sugar, flour or oil. A really great option when you’re looking to get your day off to a healthy start!
What you’ll need to make this baked pumpkin oatmeal:
- Old Fashioned Rolled Oats
- Pumpkin Pie Spice
- Milk (dairy or plant-based)
- Granular Sweetener – I like Lakanto Monkfruit Sweetener.
- Vanilla Extract
- Pumpkin Puree (store-bought canned works well, or you can use your own roasted pumpkin)
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do you make baked pumpkin oatmeal?
- Start by combining your dry ingredients. Measure out your oatmeal, pumpkin pie spice, sweetener and salt into a large mixing bowl. Stir together.
- To the dry ingredients, add in the wet ingredients. Add in the milk, eggs, vanilla and pumpkin puree. Stir together well to incorporate all the wet ingredients with the oatmeal mixture.
- Stir in the chopped pecans, and then top the oatmeal with extra pecan halves, if desired. Lastly, stir in the chopped pecans to the pumpkin oatmeal mixture. The pour the oatmeal into a prepared baking dish or pan. Top with additional pecan halves, if desired.
- Bake the oatmeal. Bake the oatmeal at 350 degrees for 30-32 minutes and then remove from oven to cool.
Once the oatmeal comes out of the oven, let it cool for at least 10 minutes before cutting and slicing. If you are cutting the pumpkin oatmeal into squares or bars, this will help them be more uniform in shape.
What can I eat with pumpkin oatmeal?
- Plain Greek Yogurt, sweetened with monk fruit sweetener – great way to add extra protein to your breakfast!
- Nuts, like pecans or walnuts
- Pecan butter
- Hard boiled eggs – another great way to add extra protein!
- Homemade Pumpkin Butter – my copycat Trader Joe’s recipe is fantastic!
Ingredient Substitutions and Recommendations:
- Old Fashioned Rolled Oats – you can substitute steel cut oats, but I would not recommend instant, quick-cooking oats. These will quickly become mushy after baking.
- Pumpkin Pie Spice – this is simply just a mixture of cinnamon, nutmeg, ginger and allspice. The recipe calls for 2 tsp of Pumpkin pie spice, you can substitute the following: 1 tsp. cinnamon, 1/3 tsp nutmeg, 1/3 tsp. ginger and 1/3 tsp. allspice.
- Granular Monk Fruit Sweetener – I like and prefer Lakanto Monk Fruit Sweetener, as it offers sweetness without refined sugar. However, honey or maple syrup are good, natural options. These are considered “added sugar” and will add to your grams of sugar per serving.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Need some additional resources on making healthy breakfasts?
- If you’re looking to meal prep breakfast, my Breakfast Meal Prep post is a great resources for making healthy breakfasts in advance!
- This post on 5 Key Components to Goal Setting for Health is an excellent resource for getting your healthy habits in check!
- Want to get started with a few simple meal prep ideas on the weekend? Check out my post on Healthy Meal Prep Ideas for the Week that you can do in less an an hour!
Frequently asked questions about healthy baked oatmeal recipes:
Yes! baked oatmeal is a great source of fiber and protein keeping you full for hours. Keeping you satiated helps prevent snacking later in the day.
It typically takes 30-35 minutes for oats to cook in the oven.
You can do this many ways! Adding spice to oatmeal like cinnamon, nutmeg and pumpkin pie spice is a great way to add flavor. Adding fruits like berries, apples, peaches, cherries or pumpkin butter is a great way to add flavor as well.
Refrigerated, baked oatmeal will last up to 5 days when kept in an airtight container. When frozen, baked oatmeal will last for up to one year. Store in a container, separated with parchment paper.
Yes, because baked oatmeal contains dairy and eggs, it does need to be refrigerated. Stored in an airtight container, baked oatmeal will keep for up to 5 days refrigerated.
Yes! Baked oatmeal reheats well, making it an excellent make-ahead breakfast option. If frozen, use the defrost setting in the microwave, and then heat for 45 seconds to 1 minute. If refrigerated, simply heat for 45 seconds to one minute.
Want to make this super delicious Pumpkin Spice Yogurt Bowl? Here’s what you’ll need:
- One of these Baked Pumpkin Oatmeal bars
- A serving of plain Greek Yogurt. I like Fage 5% or 2%. I will sweeten with Vanilla Cream Sweet Drops (Stevia sweetener)
- A couple tablespoons of my Homemade Pumpkin Butter, swirled into the yogurt.
- 2-3 Tablespoons of pecans – great for a bit of crunch!
- My Starbucks Pumpkin Spice Cold Brew coffee would go perfectly with this pumpkin bowl!
Healthy Baked Pumpkin Oatmeal
- Preheat oven to 350 degrees. Lightly spray a 9×9 baking dish with non-stick baking spray. Set aside.
- In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
- Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
- Lastly, stir 1/2 cup of the chopped pecans. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of pecans.
- Bake at 350 degrees for 30-32 minutes.
- Remove from oven and let cool for at least 10 minutes before slicing and serving.