Pumpkin baked oatmeal is an easy and healthy breakfast for kids. And a healthier and more filling form of classic pumpkin pie. Filled with heart healthy oats, pumpkin puree and honey and loaded with chocolate chips, this recipe is a family favorite! Not to mention its a great make ahead option for busy moms!
Healthy Pumpkin BAKED OATMEAL INGREDIENTS:
- Pumpkin Puree – for flavor, texture and moisture. The canned kind where the only ingredient is pumpkin. No added spices or sugar.
- Oats – rolled old fashioned oats.
- Milk – cows milk, almond milk and coconut milk all work well. I like to use whey leftover from making Greek yogurt.
- Honey – for sweetness.
- Nuts – pecans or walnuts for texture (optional)
- Plain Yogurt – adds a tanginess and creamier texture. I love using my homemade Greek yogurt in this recipe!
- Vanilla Extract – using homemade vanilla makes this banana baked oatmeal taste like a soft cookie.
- Salt – to enhance the sweetness and flavor.
- Cinnamon – for that spiced banana bread flavor.
- Pumpkin Pie Spice – Those wonderful Fall flavors all mixed together. Nutmeg, ginger, cinnamon, cloves, all spice…yum yum!
- Chocolate Chips – any kind: mini, semisweet, dark, chunks…
- Eggs – to hold the baked oatmeal together.
- Baking Powder – to help it to rise a bit.
TOOLS YOU MAY NEED:
HOW TO MAKE Healthy pumpkin BAKED OATMEAL:
Preheat oven and Prepare Baking Dish – Preheat the oven to 350 degrees. Grease a 9 x 13 casserole dish with spray oil or butter.
Whisk Together the Wet Ingredients – In a large mixing bowl, whisk together the eggs, honey, milk, Greek yogurt, vanilla and canned pumpkin.
Add the Dry Ingredients – With a large wooden spoon, stir in the spices, baking powder, salt, oats, nuts and chocolate chips until well blended.
Pour into Baking Dish and Bake – Pour the pumpkin oatmeal mixture into the prepared pan and bake at 350 degrees for 50 minutes or until the middle seems firm to the touch.
Cut into Squares and Serve – Wait 10 minutes before cutting. This recipe is best eaten warm right out of the oven and topped with cream cheese, chopped nuts and maple syrup.
CAN YOU FREEZE BAKED OATMEAL?
Yes! Just cover tightly with aluminum foil and freeze for up to a month in the freezer. When you want to enjoy your pumpkin baked oatmeal for breakfast, just pop it in the oven with the foil still on for about 30 minutes on 300 degrees.
My favorite thing about this recipe is that it can easily be doubled (you just need a very large mixing bowl!) and frozen for later. Its always nice on busy mornings to remember that there is a breakfast already prepared that just needs to be warmed up and enjoyed. So I can say I’m serving up a hot healthy breakfast for my kids without doing any work! Woohoo!
WHAT DOES healthy Pumpkin BAKED OATMEAL TASTE LIKE?
It tastes like a cross between a granola bar, pumpkin pie and oatmeal. In other words, YUM! Unlike traditional stovetop oatmeal that has a mushy texture (which I personally don’t love) baked oatmeal is more like a bread pudding in texture and can be sliced and eaten with a fork. Great for young kids learning to feed themselves since it can be cut up and is much less messy!
CAN YOU USE NON-DAIRY MILK IN BAKED OATMEAL?
Yes. I have made this recipe with almond milk and it tastes great! (Maybe even better)
TIPS FOR MAKING BAKED OATMEAL:
Pumpkin – Use a good quality canned pumpkin puree. Canned pumpkin varies a lot by brand. I like to use Libby’s brand since it has the best flavor of any kinds that I have tried.
To Serve – Let sit for 10 minutes before slicing so that your squares are not too messy.
To Store – in the fridge for up to a week or sealed tight in the freezer for up to a month.
Variations – Almond milk, coconut milk or soy milk can be used in place of the milk in this recipe to make it dairy free.
Healthy Pumpkin BAKED OATMEAL TOPPINGS:
- Peanut Butter
- Honey or Maple Syrup
- Chopped Nuts
- Chocolate Chips
- Cream Cheese
- Sliced Fruit