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in Breakfast · October 8, 2021

Pumpkin Baked Oatmeal

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The recipe equivalent to a hug. This Pumpkin Baked Oatmeal is packed with cozy spices, toasted walnuts and is the perfect breakfast for a cool fall morning. If you try it out, be sure to leave a star rating and review!

pumpkin baked oatmeal

Ingredients in Pumpkin Baked Oatmeal:

  • Large flake rolled oats
  • Cinnamon, ginger, nutmeg, allspice and ground cloves
  • Chia seeds
  • Baking powder and salt
  • Vanilla extract
  • Pure maple syrup
  • Pumpkin puree- not pumpkin pie filling
  • 1 egg
  • Soy milk *Or milk of choice
  • 2 tbsp olive oil

What you’ll need:

  • 1 mixing bowl
  • An 8×8 baking dish
  • Parchment paper or oil to grease

Why I love pumpkin as a dietitian:

If you didn’t already need another reason to whip out the pumpkin puree, I also love using it in cooking for it’s health benefits. Pure pumpkin puree is different from pumpkin pie filling which has spices and sugar added. I like to control the sweetness level to make delicious and healthy baked goods that are easy on the added sugar. 

Pumpkin is naturally packed with:

  • Fibre which is amazing for your gut health & making this a filling, satisfying snack
  • Antioxidant beta-carotene which gives pumpkin it’s orange flavour
  • A variety of vitamins & minerals including vitamin C, K, and potassium
pumpkin baked oatmeal

Serving suggestions:

This recipe makes 8-12 servings. I like to slice the baked oatmeal into 8 bars, but feel free to slice into 12 squares if you have a smaller appetite at breakfast.

Pair with:

  • Greek yogurt for extra protein
  • Nut butter
  • A drizzle of pure maple syrup

Need more pumpkin? Try some others from the blog:

  • Pumpkin Chocolate Chip Muffins
  • Pumpkin White Bean Hummus

Let me know what you think by leaving a star rating & review!

pumpkin baked oatmeal

Pumpkin Baked Oatmeal

Andrea Toole
The last baked oatmeal recipe you'll ever need. Packed with cozy spices & toasted walnuts, this Pumpkin Baked Oatmeal is the perfect breakfast for those cool fall mornings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 ½ cup large flake rolled oats
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp each of allspice and cloves
  • 2 tbsp chia seeds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ¼ cup unsweetened soy milk *Or milk of choice
  • 1/2 cup pure pumpkin puree
  • 1 egg whisked
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp olive oil
  • 1 cup raw walnuts, chopped

Instructions
 

  • Start by preheating the oven to 375F while you line an 8×8 baking dish with parchment or grease with oil.
  • In a medium mixing bowl, add the oats, spices, chia seeds, baking powder and salt and mix well.
  • To the same bowl whisk in the milk, pumpkin puree, egg, maple syrup, vanilla and olive oil.
  • Pour the mixture into the parchment lined baking dish and spread around evenly. Top with the chopped walnuts.
  • Transfer to the oven and bake for 30 minutes or until the walnuts and toasted and browned and the centre of the oats are set. Allow to cool in the pan for 10 minutes before serving.
  • Enjoy hot with some yogurt, nut butter and a little drizzled maple syrup. Enjoy!

Notes

Store covered in the refrigerator for up to 5-6 days. 
Serve warmed up with yogurt & nut butter for a filling breakfast!
Keyword baked oatmeal, baked oats, pumpkin baked oatmeal, pumpkin spice
Previous Post: « Vegetarian Pumpkin Chili
Next Post: Lasagna Roll Ups with White Bean Ricotta and Zucchini »

Reader Interactions

Comments

  1. Janet says

    October 26, 2021 at 1:25 am

    5 stars
    Tasted great, great for fall

    Reply

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Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

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This vibrant spring meal is the perfect nutritious & delicious dinner using local whole milk to create a creamy, yet light sauce.

As a dietitian I'm always looking for easy ways to add balance to my meals. Whole milk products are a favourite as they contain many good-for-you fats & quality protein which provide lasting fullness & satisfaction!

LIKE & SAVE this post to add to your meal rotation!

Tap the link in my bio to grab the full detailed recipe🥛

Ingredients:
•16 oz dry tagliatelle pasta, or pasta of choice
•1 cup reserved pasta water
•2 tsp olive oil
•1 medium zucchini, sliced into ribbons
•1 medium carrot, sliced or peeled into thin ribbons
•1 large red bell pepper, thinly sliced
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Creamy Lemon Parmesan Sauce
•2 tbsp olive oil
•3 large cloves garlic, minced
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•1 cup freshly-grated block parmesan cheese, plus more for topping
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•Zest and juice of 1 medium lemon
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Method summary:
1. Cook the pasta in salted water to 2 minutes less than al dente according to the package. Reserve 1 cup of the pasta water before straining.
2. In a large frying pan sauté the veggies in 2 tsp oil for 4-7 minutes.

Sauce:
3. Heat a separate medium saucepan over medium to medium-low heat and add the oil once hot. Add in the garlic and sauté for 30 seconds then whisk in the flour.
4. Whisk the flour and oil constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk. 
5. Increase the heat to bring the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 mins until slightly thickened. 
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SAVE & LIKE this post to make later

Grab the full  recipe at my link in bio, happy baking 🥕

Ingredients:

Carrot Cake Loaf
* 1 cup whole wheat flour, spooned and levelled
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 ½ tsp cinnamon
* 1 tsp ground ginger
* Pinch nutmeg
* 1/3 cup vegetable oil (I used canola)
* 1/2 cup brown sugar
* 2 large eggs
* 1/2 cup plain or vanilla Greek yogurt
* 1 tsp vanilla extract
* 1 ½ cups shredded carrot (from about 1 large carrot)
* 1 small apple, shredded (about 3/4 cup)
* 1/2 cup walnuts, chopped
Cream Cheese Frosting
* 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
* 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
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Peanut Sauce: adds healthy fats (dietary fats are so filling!)
Veggies: add lots of fibre
Edamame Beans: a great source of protein
Rice Noodles: add complex carbohydrates and a little more fibre 

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LIKE & SAVE this post to make it later, you know I will be!

Ingredients:
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* ½ bunch of kale, finely chopped
* 1 large carrot, grated
* 2 Green onions, chopped
* 1 red pepper, diced
* ⅓ cup fresh cilantro, chopped
* 2 cups edamame beans
* ½ cup roasted, salted peanuts
* Soba noodles or noodles of choice (could even pair with a grain)

Ginger Peanut Sauce
* ⅓ cup natural peanut butter
* 2 tbsp soy sauce
* 2 tbsp honey or maple syrup
* 3 large garlic cloves, minced
* Juice of 2 limes
* 2 tbsp grated ginger
* 3 tbsp water to thin
* Optional: ½ tsp red pepper flakes

Method:
1. Add all your chopped veggies to a large bowl. 
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3.Serve on top of soba noodles (or noodle of choice). 

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Full recipe also at the link in bio, enjoy 🍌

Ingredients: 
* 3 medium ripe bananas, mashed
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* 1/2 cup rolled oats
* 1 tsp baking soda
* 1/4 tsp salt
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* Optional 1/2 cup chopped walnuts
Instructions:
* Preheat the oven to 350°F and line or grease 12 muffin tins. 
* In a medium bowl, mash the bananas using a fork until fairly smooth. Crack the egg into the bowl and whisk together.
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