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Close up of glazed pumpkin baked oatmeal squares with a spatula lifting one out of the white baking dish.
Julia

Healthy Pumpkin Baked Oatmeal

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A cozy pumpkin baked oatmeal made with warm fall spices and pumpkin puree, mixed in just 10 minutes and baked in one dish. Light, easy to meal prep, and finished with an optional vanilla maple cream cheese glaze.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 182
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Oatmeal
For the Vanilla Maple Cream Cheese Glaze (Optional)
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Equipment

Method
 

Make the Baked Oatmeal
  1. Preheat the oven to 350F (175C). Grease an 8x8 inch baking dish with cooking spray, or line it with parchment paper.
  2. 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
  3. 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
  4. Pour the dry ingredients into the wet ingredients and stir until everything is well combined. Pour the batter into the prepared baking dish.
  5. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
  6. Let the baked oatmeal cool completely before adding the glaze. If you are making it ahead, store the glaze separately.
Make the Cream Cheese Glaze
  1. 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
  2. Add a little more milk if needed to reach the consistency you like.
  3. Pour the glaze over the cooled baked oatmeal, or drizzle it over individual servings.
  4. Sprinkle chopped pecans on top, if you like.
    chopped pecans

Nutrition

Calories: 182kcalCarbohydrates: 24gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 59mgSodium: 239mgPotassium: 208mgFiber: 3gSugar: 9gVitamin A: 4446IUVitamin C: 1mgCalcium: 104mgIron: 1mg

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.

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