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Healthy Pumpkin Baked Oatmeal

Prep this healthy Pumpkin Oatmeal Bake in just 10 minutes! It's low in calories and with some sneaky protein, is perfect for meal prep and will make your whole house smell like fall!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 9
Calories: 171 kcal
Course: Breakfast
Cuisine: American

Ingredients

Baked oatmeal
  • 2 cups old fashioned oats (160g)
  • 1/4 cup vanilla protein powder (30g) can omit, might just need to add some extra maple syrup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup canned pumpkin (240g)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup pure maple syrup (60g)
  • 1/2 cup milk of choice (120g) I used almond
Vanilla maple cream cheese
  • 2 oz. cream cheese (56) reduced fat, softened
  • 1.5 Tbsp pure maple syrup
  • 1-2 tsp milk of choice
  • 1/4 tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray an 8x8-inch baking dish with cooking spray and/or line with parchment paper.
  2. In a small bowl, mix together all the dry ingredients (oats through salt).
  3. In a separate, medium sized bowl, whisk the eggs. Add the pumpkin, vanilla, maple syrup and milk and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and mix together to combine. Pour batter into the prepared baking dish.
  5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Take out and allow to cool completely before putting on icing if using (or store separately (this is what I usually do).
To make glaze:
    Cup of Yum
  1. Combine all ingredients in a small bowl until smooth. Add more milk to desired consistency. Drizzle glaze all over the oatmeal bake or wait to drizzle for each serving.

Notes

  • To store: Cover with a lid or saran wrap, or transfer to an airtight container and place in the fridge. Stored well, this pumpkin oatmeal bake will stay fresh for 5 days.
  • To make vegan: use a vegan protein powder and if making the glaze, a dairy-free cream cheese. Sub eggs for flax eggs or omit completely.
  • To make vegan:
  • use a vegan protein powder and if making the glaze, a dairy-free cream cheese. Sub eggs for flax eggs or omit completely.
  • Nutrition notes:
  • Nutrition notes:
  • *If using sugar-free syrup in place of pure maple syrup, the nutrition per serving is 141 calories 18.9C / 3.9F / 7.6P
  • *If using sugar-free syrup in place of pure maple syrup,
  • the nutrition per serving is 141 calories 18.9C / 3.9F / 7.6P
  • *Omitting the glaze impacts the macros minimally (would be about 1g less of each macro per serving)
  • *Omitting the glaze impacts the macros minimally (would be about 1g less of each macro per serving)

Nutrition Information

Serving 1/9 of bake with glaze (78g) Calories 171kcal (9%) Carbohydrates 25.5g (9%) Protein 7.8g (16%) Fat 4.2g (6%) Saturated Fat 1.5g (8%) Cholesterol 10mg (3%) Sodium 197.5mg (8%) Potassium 107.4mg (3%) Fiber 2.5g (10%) Sugar 10.7g (21%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 171

% Daily Value*

Serving 1/9 of bake with glaze (78g)
Calories 171kcal 9%
Carbohydrates 25.5g 9%
Protein 7.8g 16%
Fat 4.2g 6%
Saturated Fat 1.5g 8%
Cholesterol 10mg 3%
Sodium 197.5mg 8%
Potassium 107.4mg 2%
Fiber 2.5g 10%
Sugar 10.7g 21%

* Percent Daily Values are based on a 2,000 calorie diet.