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Pumpkin Baked Oatmeal

Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 1 (9x9) pan
Calories: 205 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup pecan halves walnuts are delicious too!
  • 1 15-ounce can pumpkin puree
  • ⅓ cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons  pumpkin pie spice
  • ⅛ teaspoon allspice
  • ½ teaspoon kosher salt
  • ¾ teaspoon  baking powder
  • 1 1/2  cups nonfat milk unsweetened almond milk, or milk of choice
  • 2 1/2  cups  old fashioned rolled oats
  • ¼ cup dried cranberries or golden raisins or 1/4 cup dark chocolate chips—or go wild and add both!
  • Optional for serving: nonfat Greek yogurt, peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
  3. Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.

Notes

  • Store leftovers in the refrigerator for up to 1 week. Rewarm gently in the microwave with a splash of milk to keep it from drying out, then add any extra toppings. You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months. I also have a habit of eating squares of this pumpkin baked oatmeal cold out of the refrigerator (but warm is probably optimal!).

Nutrition Information

Serving 1(of 9) Calories 205kcal (10%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 42mg (14%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 1(9x9) pan

Amount Per Serving

Calories 205

% Daily Value*

Serving 1(of 9)
Calories 205kcal 10%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Fiber 4g 16%
Sugar 13g 26%

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