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!
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
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.
- Greek yogurt for extra protein
- Nut butter
- A drizzle of pure maple syrup
Need more pumpkin? Try some others from the blog:
Let me know what you think by leaving a star rating & review!
Pumpkin Baked Oatmeal
- 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
- 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!
Tasted great, great for fall