This healthy pumpkin baked oatmeal uses a WHOLE can of pumpkin for a big dose of real pumpkin flavor, perfect for meal prep or to feed the fam!
Hello, friends! I’m popping in to share with you this delicious pumpkin-baked oatmeal I made this week with you! This recipe uses a whole can of pumpkin puree, so you won’t have to find any use for leftover pumpkin, and you’ll get a big dose of pumpkin flavor. Of course, you’ll also get all the good things that come in pumpkins, such as vitamin A and fiber.
This recipe makes a 9 x 13 pan of pumpkin baked oatmeal or 6-8 servings. So, it’s perfect for meal prep or to feed a crowd. The recipe isn’t overly sweet, but you can make it your own by adding cool whip, maple syrup, or anything else on top. I’ve been eating mine with almond butter on top, which has been DELICIOUS!
I was determined to get this easy one-bowl recipe to you guys, even if it killed me. Which it almost did since my camera batteries are dead and I need to order new ones but forgot. I’d take two photos, and the camera would die, and I’d have to switch batteries. I’m not as talented as some of my blogger friends who free shoot their recipes, so every time my camera died, I had to take it down from the tripod, switch the battery, put it back up, and reposition it. It was a labor of love, but I was determined to get this recipe to you guys today!
One of the reasons I can’t free shoot is that my camera is one of the lowest DSLR models because I bought it when the blog was still a side hustle, and I had no idea about anything photography. However, I’m happy to say that I am upgrading my camera this next year for better quality photos, the ability to free shoot (without a tripod), and to have two cameras when filming recipe videos, so instead of constantly stopping and switching angles, I’ll have two going from two different angles. It’s a luxury I’ve only dreamed of in the past.
And now that I’ve bored you to tears with the life of a food blogger, it’s time to tell you how to make this easy one-bowl recipe.
How to Make Baked Pumpkin Oatmeal
This is a classic one bowl recipe. It’s seriously so easy I could cry. First, put all the dry ingredients in a large bowl and mix. Next, add all the wet ingredients and mix until combined (make sure that the egg is fully incorporated). Then place in a greased 9 x 13 baking dish and top with any toppings you like. I used pecans and dark chocolate and then bake for 40-45 minutes. Sooooooo easy!
Swaps & Substitutions
Let’s talk swaps and substitutions!
Rolled oats – if you feel particularly fancy, you could sub up to one cup of oats with cooked quinoa.
Baking powder – do not omit
Chia seeds – you don’t want to omit these because they help hold the bake together. In a pinch, you could try using ground flax instead. I haven’t tried it, but I think it would work.
Spices – for flavor, adjust as you like! My family likes spices pretty intensely, so if anything, you may want to tone it down.
Pumpkin Puree – you could swap canned butternut squash puree or sweet potato puree. Note, I haven’t tried this recipe with fresh pumpkin puree, but typically the water level varies in homemade batches. You may need to adjust milk if you use a homemade puree.
Vanilla Almond Milk Unsweetened – use any nut or seed milk, regular milk, or even water in a pinch!
Egg – you could likely swap this with a flax egg, but I haven’t tried it yet!
Coconut oil – you want to use either coconut oil or butter here because as the coconut oil cools, it helps the bake stick together. You won’t get this property with other liquid at room temperature oils like olive or canola.
Maple syrup – you can sub any other LIQUID sweetener such as honey, agave, etc. You can also adjust the syrup quantity by more or less. Just make sure to adjust the milk by the same amount. So if you want it sweeter, up the maple syrup but decrease the milk by the same amount. If you’re going to omit the maple syrup, increase the almond milk by the same amount.
How to Store and Freeze Pumpkin Baked Oatmeal
Store in the refrigerator in an air-tight container for up to a week.
To freeze, let the bake cool completely. Then, cut it into 6-8 servings, wrap each piece in saran plastic wrap, and place it in a ziplock or stasher bag in the freezer for up to 3 months.
More Delicious Oatmeal Bake Recipes:
- Vegan Bursting Blueberry Oatmeal Bake
- Cinnamon Apple Quinoa Oatmeal Bars
- Cranberry Date Quinoa Oatmeal Bars
- Pumpkin Apple Quinoa Oatmeal Bars
- Banana Walnut Quinoa Oatmeal Bars
More healthy pumpkin recipes:
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Pumpkin Baked Oatmeal
- 9 x 13 baking dish
- 4 cups rolled oats
- 1 tsp baking powder
- 1/4 cup chia seeds
- 1 tbsp cinnamon
- 1 tbsp pumpkin spice
- 15 ounces canned pumpkin
- 3/4 cup vanilla almond milk
- 1 large egg
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup dark chocolate chips
- 1/3 cup pecan halves
- Preheat oven to 375F and grease 9 x 13 casserole dish.
- In a large bowl, combine the oats, chia seeds, baking powder, cinnamon, and pumpkin spice.4 cups rolled oats, 1 tsp baking powder, 1/4 cup chia seeds, 1 tbsp cinnamon, 1 tbsp pumpkin spice
- Add pumpkin, melted coconut oil, egg, almond milk, and maple syrup. Mix until well combined.15 ounces canned pumpkin, 3/4 cup vanilla almond milk, 1 large egg, 1/4 cup maple syrup, 1/4 cup coconut oil
- Spread out oat mixture in the casserole dish. Optionally, top with dark chocolate and pecans. Bake for 40-45 minutes until inserted toothpick comes out clean.