Healthy Pumpkin Baked Oatmeal takes just 10 minutes to mix, bakes in one dish, and makes the whole house smell like fall. It is a lighter, make ahead breakfast with warm pumpkin spice, a tender, cake-like center, and an optional maple cream cheese glaze on top. Bake it once on Sunday and breakfast is handled for the week.
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Healthy Pumpkin Baked Oatmeal Recipe
Rolled oats soak up pumpkin puree, eggs, and a little maple syrup as they bake, so you end up with soft, spiced squares rather than a bowl of porridge. Protein powder is optional, but it makes the bake more filling, and the eggs already add some protein on their own.
Cut it into 6 squares once it cools, and you have grab and reheat portions ready for a busy week.
Ingredients and Substitutions
- Old fashioned rolled oats - these hold their shape and give the best chewy but tender texture. Quick oats also work, but steel cut oats do not soften enough.
- Vanilla protein powder - optional, it adds protein and a little sweetness. If you leave it out, add a little extra maple syrup.
- Pumpkin puree - use plain canned pumpkin puree, not pie filling. Not sure which can is which? Here is the difference between pumpkin puree and pumpkin pie filling.
- Eggs - they bind the bake and keep the center soft.
- Pure maple syrup - the only sweetener, so it is worth using the real thing.
- Milk of choice - dairy or plant based, whatever you have on hand.
- Pumpkin pie spice and cinnamon - the warm fall flavor that makes this taste like pumpkin pie for breakfast.
- Melted butter - just a tablespoon, for a softer, richer crumb.
- Cream cheese, maple syrup, vanilla, milk - whisked into a quick optional glaze.
Julia's Tip
Let the baked oatmeal cool completely before you add the glaze. A warm bake melts the cream cheese right off. If you are prepping ahead, keep the glaze in its own container and add it when you serve.
If you love baked oatmeal in other flavors, my blueberry baked oatmeal is a good one to rotate in.
How To Make Healthy Pumpkin Baked Oatmeal - Step By Step Photos
- Preheat the oven to 350F (175C). Grease an 8x8 inch baking dish with cooking spray, or line it with parchment paper.
- Stir the oats, protein powder if using, baking powder, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, vanilla, maple syrup, milk, and melted butter until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined, then pour the batter into the prepared dish.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Let it cool completely before glazing. If you are making it ahead, store the glaze separately.
How To Make The Cream Cheese Glaze
- Stir the softened cream cheese, maple syrup, milk, and vanilla together in a small bowl until smooth.
- Add a little more milk if needed to reach the consistency you like.
- Pour it over the cooled baked oatmeal, or drizzle it over individual servings, then sprinkle with chopped pecans if you like.
Looking for more cozy fall baking? My moist pumpkin bread with streusel topping uses the same pumpkin and warm spices, and if you want a no bake option, my pumpkin overnight oats are ready after a night in the fridge.
What To Top Pumpkin Baked Oatmeal With
- A spoonful of yogurt or whipped cream with a little maple syrup drizzled on top
- Chopped pecans for crunch
- Greek yogurt for extra protein
- A drizzle of peanut butter or a few chocolate chips
Tips
- Use old fashioned oats. They keep the texture tender but not mushy, which steel cut oats cannot do in this recipe.
- Check with a toothpick. Every oven runs a little different, so start checking at 35 minutes.
- Cool before glazing. A warm bake will melt the glaze, so wait until it is completely cool.
- Cut it into portions once cool. That makes it easy to grab one square and go all week.
Variations and Vegan Option
- Make it vegan. Use vegan protein powder, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use dairy free cream cheese for the glaze, and swap the butter for a plant based butter or leave it out.
- Skip the glaze. It is optional, and the bake is still delicious plain.
- Add chocolate chips. Stir in ¼ to ½ cup if you want a sweeter, dessert style version.
Can I Use Steel Cut Oats?
No. Old fashioned rolled oats work best here, and quick oats work too. Steel cut oats stay too firm in the time this bakes.
Is Pumpkin Baked Oatmeal Good For Meal Prep?
Yes, it is one of the easiest breakfasts to meal prep. Let it cool, cut it into portions, and refrigerate it covered for up to 5 days.
Can I Freeze Pumpkin Baked Oatmeal?
Yes. Leave off the glaze, cut it into squares, wrap each one well, and freeze for up to 3 months. Add the glaze fresh after reheating.
Can I Use Pumpkin Pie Filling Instead Of Puree?
No, stick with plain pumpkin puree. Pie filling is already sweetened and spiced, which changes the flavor and texture. If you want to make your own puree, here is how to make pumpkin puree at home.
How To Store Pumpkin Baked Oatmeal
- To Store. Cover with a lid or plastic wrap, or move to an airtight container, and refrigerate for up to 5 days. Keep the glaze in a separate container.
- To Reheat. Microwave a portion for 30 to 45 seconds, or warm it in a 350F (175C) oven until heated through.
- To Freeze. Skip the glaze, cut into portions, wrap each one tightly, and freeze for up to 3 months. Thaw overnight in the fridge.
More Cozy Fall Breakfasts You'll Love
Before You Head Out
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Recipe Card
Healthy Pumpkin Baked Oatmeal
Method
- Preheat the oven to 350F (175C). Grease an 8x8 inch baking dish with cooking spray, or line it with parchment paper.
- In a large bowl, stir together the oats, protein powder if using, baking powder, pumpkin pie spice, cinnamon, and salt.2 cups old fashioned rolled oats, ¼ cup vanilla protein powder, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a separate medium bowl, whisk the eggs, then whisk in the pumpkin puree, vanilla, maple syrup, milk, and melted butter until smooth.1 cup canned pumpkin puree, 2 large eggs, 2 teaspoons vanilla extract, ¼ cup pure maple syrup, ½ cup milk of choice, 1 tablespoon butter
- Pour the dry ingredients into the wet ingredients and stir until everything is well combined. Pour the batter into the prepared baking dish.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Let the baked oatmeal cool completely before adding the glaze. If you are making it ahead, store the glaze separately.
- Stir the softened cream cheese, maple syrup, milk, and vanilla together in a small bowl until smooth.4 tablespoons cream cheese, 1 tablespoon pure maple syrup, 1-2 teaspoons milk of choice, ¼ teaspoon vanilla extract
- Add a little more milk if needed to reach the consistency you like.
- Pour the glaze over the cooled baked oatmeal, or drizzle it over individual servings.
- Sprinkle chopped pecans on top, if you like.chopped pecans
Nutrition
Notes
- Use old fashioned oats: they give the best texture. Steel cut oats will not soften enough in this recipe.
- Use pumpkin puree, not pie filling: pie filling is already sweetened and spiced, which throws off the recipe.
- Cool it before glazing: a warm oatmeal bake will melt the cream cheese glaze right off.
- Serve it your way: a spoonful of yogurt or whipped cream with a little maple syrup drizzled on top is perfect.
- Storage: cover and refrigerate for up to 5 days. For the freezer, skip the glaze, cut into portions, and freeze for up to 3 months.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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