5.0 from 21 votes
Pumpkin Baked Oatmeal
This pumpkin baked oatmeal is cozy, quick, and easy. It's naturally sweetened with maple syrup and has real coffee for those Starbucks latte vibes. The perfect healthy fall breakfast!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 12 servings
Calories: 96 kcal
Course:
Breakfast
Cuisine:
American , International
Ingredients
- 2 large eggs
- ⅔ cup (160g) pumpkin puree not pumpkin pie filling
- ¾ cup unsweetened almond milk or another dairy-free milk like oat or cashew
- ½ cup coffee or pumpkin cold brew
- ¼ cup pure maple syrup
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups (225g) old fashioned rolled oats
- 1 tablespoon pumpkin spice OR 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: ½ cup chocolate chips and/or chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with cooking or avocado oil spray.
- Mix Wet Ingredients: In a large bowl, combine the eggs, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract. Whisk until fully combined.
- Mix Dry Ingredients: In another bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt.
- Combine: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold in the chocolate chips or pecans.
- Transfer to Baking Dish: Pour the mixture into the greased baking dish. Sprinkle some extra chocolate chips and pecans on top.
- Bake: Bake for 30 to 40 minutes, or until the top is golden and the center is set.
- Serve: Enjoy warm with maple syrup, honey, or on its own!
Cup of Yum
Notes
- Coffee: Use decaf, cold brew, or regular coffee. I used my Nespresso, but black coffee, drip coffee, and a Keurig will work too.
- No Coffee: If you don’t want coffee or don’t like the flavor of coffee, substitute it with ½ more of almond milk.
- Quick Oats: You can use quick oats, but remember that the texture will be softer than usual. That is why I always recommend using old fashion rolled oats. Don’t use steel-cut oats!
- Almond Milk: You can also use oat milk, cashew milk, or cow's milk.
- Freezing: Freezing baked oatmeal is an excellent option if you like to meal prep. Simply let the baked oatmeal cool, cut them into squares, and then place each square in a freezer-safe and airtight bag. Freeze for up to 3 months!
- Storing: Storing leftovers is so easy! Place the baked oatmeal squares in an airtight container and store them at room temperature for 1 – 2 days or place them in the refrigerator for up to 5 days.
- Reheating: When ready to enjoy, either place in the microwave for 20 – 45 seconds to heat or in the oven at 350°F for 5 – 10 minutes.
Nutrition Information
Calories
96kcal
(5%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
166mg
(7%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2159IU
(43%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 166mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2159IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.