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in Breakfast, Gluten-Free, Snacks · 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 minutes mins
Cook Time 30 minutes 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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Use it in:
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Like and save this post to make later and follow me @thedietitianfeed for more delicious, nutritious recipes!

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Goes to show the usual way is usually the best way, but any pros can let me know if I did this wrong 😅

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Like and save this post for later and follow me @thedietitianfeed for more delicious, nutritious recipes!
 
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Like and save this post to make later and follow me @thedietitianfeed for more delicious, nutritious recipes!

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- 1 large carrot, shredded 
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- 3 green onions (white parts) 
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- 3 tbsp olive oil 
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2. In a small bowl, mix together the ingredients for the vinaigrette before pouring over top of the coleslaw mix.
3. Serve immediately or store refrigerated in an airtight container. Enjoy!

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