This baked pumpkin spice oatmeal recipe is an easy and healthy breakfast. It’s a simple recipe for baked oatmeal that features all my favorite fall flavors. Pumpkin puree, warm spices, and almond butter for additional flavor and protein.
Once the ingredients are mixed and baked, just let it cool a bit and serve topped with a bit of homemade whipped cream and freshly grated nutmeg. It’s a simple yet hearty breakfast the whole family will enjoy.
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How do you eat baked oatmeal?
Homemade baked oatmeal is a cross between a bowl of oatmeal and a breakfast bar. Firm enough to eat out of your hand but just as nice on a plate warmed in the microwave with a dollop of yogurt or whipped cream. It has a chewy texture when cooked so skip the spoon if you are in a hurry!
Like this baked pumpkin spice oatmeal recipe? Try these oatmeal recipes, too:
- Peanut Butter Oatmeal Energy Bites Energy balls like these are full of protein and assorted other nutrients. They are a great post-workout treat or healthy breakfast when you are in a hurry
- Easy DIY Oatmeal Packets Making your own homemade oatmeal packets is a great way to save money and eat healthier.
- Apple Oatmeal Quick Bread Recipe This healthy quick bread is the perfect way to start the day – for you or your kids!
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Make this Pumpkin Spice Oatmeal the night before!
The great thing about this pumpkin spice oatmeal recipe is that you can keep it overnight in the fridge before baking. There are no eggs in it and no leavening agents to worry about.
So, if you know you want to have a healthy breakfast but your mornings are chaotic, mix the batter the night before. Then, just spread it into your greased pan, bake, and serve!
As it bakes, the cinnamon, cloves, and nutmeg just make the kitchen smell like heaven! When your kids smell this baking, they will get THEMSELVES out of bed just to come down and eat it!
Do you have to refrigerate baked oatmeal?
You will end up with an 8-inch by 8-inch pan of homemade baked oatmeal. That will be plenty for several days so how you do store leftovers? Leftover baked oatmeal keeps for several days in the refrigerator.
Just put foil over your baking pan and put it in the fridge when it is cool. Or, you can cut your baked pumpkin oatmeal recipe into bars and store it in a plastic container with a lid.
To warm up your leftovers, put a square of it on your plate and microwave for about 30 seconds or so. If it isn’t warm enough, put it in for another 30 seconds. Then, top with whipped cream or vanilla yogurt, and enjoy!
If you want to enjoy your healthy baked oatmeal on the go, just grab a bar and run. It will be a little bit denser when it is cold but still delicious! You can also store pieces in the freezer if you want to make up a double batch.
Tips for making baked oatmeal
Baked oatmeal is a delicious, easy, and healthy breakfast. It’s also very versatile. Here are some tips to get you started on making the most delicious baked oatmeal.
Use Rolled Oats Instead of Instant Oats
Rolled oats are more nutrient-dense than instant oats, so they are a better choice for baking. They will also give your baked oatmeal a heartier texture and better flavor.
Add Some Protein
Adding protein to your baked oatmeal will not only boost its nutritional value but also help keep you full longer. Try adding additional nuts, chia seeds, flaxseeds, hemp hearts, or protein powder for extra protein.
Get Creative with Toppings
Toppings are the best part of baked oatmeal! Get creative with adding toppings such as fresh fruit (berries or sliced banana), coconut flakes, chopped nuts, nut butter drizzle, honey, or maple syrup. The possibilities are endless! Just be sure not to overdo it since toppings can add up quickly calorie-wise if you’re not careful.
Baked Pumpkin Spice Oatmeal Recipe
This simple baked oatmeal recipe is loaded with pumpkin and warm spices. Lightly sweetened with maple syrup, you can top it with homemade whipped cream for a decadent but healthy make-ahead breakfast.
- 2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/3 cup pure maple syrup
- 1 1/3 cup pureed pumpkin
- 2/3 cup almond milk (or use any dairy or non dairy beverage)
- 1/4 cup almond butter
- 1 tsp vanilla extract
- whipped cream and nutmeg for serving
- In a large bowl, combine the oats, salt, cinnamon, nutmeg, and cloves.
- Pour in the almond milk, vanilla, and maple syrup. Stir gently.
- Add in the almond butter, vanilla, and pumpkin puree. Mix thoroughly
- Pour into 8 inch square pan that has been sprayed with non stick spray
- Bake in a 350 degree oven for 25 minutes. Turn off heat but leave pan in oven for additional 20 minutes.
- Remove from oven and serve. Refrigerate leftovers.
Add chocolate chips or nuts if desired.
Amount Per Serving: Calories: 178Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 150mgCarbohydrates: 27gFiber: 4gSugar: 10gProtein: 5g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.