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Pumpkin Baked Oatmeal

Just one more pumpkin recipe… this homemade pumpkin baked oatmeal is way too good to keep secret for a whole year!

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: https://chocolatecoveredkatie.com/2014/11/13/pumpkin-baked-oatmeal/ @choccoveredkt

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With pumpkin and oatmeal and cookie dough, you know today’s pumpkin baked oatmeal recipe has to be completely amazing, right?

You can top this baked oatmeal with syrup, or healthy cream cheese frosting, or coconut butter. Or you can just eat it plain! This time, I topped mine with almond butter, which was absolutely fantastic!

canned pumpkin

This recipe pretty much makes itself – All you do is stir the ingredients together, smooth the batter into a pan, and bake at 380 degrees. It’s a great portable breakfast, and leftovers freeze well. Just take out one serving from the freezer on a rushed morning, pop it into the oven or microwave to heat it up, and you get an instant healthy and filling breakfast that is perfect for any cold autumn day.

To add excitement to your Thursday morning, here are a few more pictures of the pumpkiny breakfast deliciousness:

Pumpkin Baked Oatmeal - 2 cups oats, 1 cup pumpkin, 1 tsp cinnamon, 2 tsp vanilla, 1 1/2 cups... Full recipe: https://chocolatecoveredkatie.com/2014/11/13/pumpkin-baked-oatmeal/ @choccoveredkt

 

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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Total Time: 50m
Yield: 4-6 Servings
Print This Recipe 4.93/5
Pumpkin Baked Oatmeal
4.93/515

Ingredients

  • 2 cups rolled oats (160g)
  • scant 1/2 tsp salt
  • scant 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice OR additional cinnamon
  • 1/8 tsp uncut stevia OR 1/3 cup pure maple syrup
  • 1 1/3 cup pureed pumpkin (320g)
  • 2/3 cup milk of choice (scale back to 1/3 cup if using maple syrup)
  • 1/4 cup almond butter, or 2 tbsp oil or milk of choice
  • 1 tsp pure vanilla extract
  • optional 1/2 cup chocolate chips, plus more for the top if desired

Instructions

Pumpkin Baked Oatmeal Recipe: Grease an 8×8 square pan. Set aside. Preheat oven to 380F. In a large mixing bowl, stir together all dry ingredients, then add all remaining ingredients. Smooth evenly into the prepared pan, sprinkle chips on top if desired, and press down with a spoon. Bake 24 minutes, then let sit in a closed oven 20 minutes with the heat turned off. Top with syrup, or coconut butter, or the healthy cream cheese frosting linked earlier in the post. Or you can eat it plain. I topped mine with almond butter, and they’re REALLY good this way! You could also use 1/4 cup almond butter in place of the oil, as mentioned in the ingredients, which adds delicious depth of flavor.

View Nutrition Facts

 

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More About The Cookbook

 

4.93/5 (15)

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Published on November 13, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

90 Comments

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    • Anna says

      I had the same question. 🙂 it does look delicious though! I understand the name now but when i heard cookie dough i kinda thought like there was cookie dough in it.

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

        • Alexis says

          Oh my goodness… I am sorry lol my phone froze and.. ahh! Anyways, I wasn’t done with my comment, they are wonderful! I subbed raisins for the chocolate chips, so mine are more like oatmeal-raisin-cookie-dough-pumpkin-baked-oatmeal squares! Yummy!!

  1. beth says

    what is “uncut” stevia? What ingredients did you use to get the nutritional facts. Thanks for this recipe. I love pumpkin!!!

  2. Jessica says

    This is perfect because I’ve been thinking of how I could change up your cookie-dough baked oatmeal recipe (which is in heavy rotation in our house!) to include pumpkin! Have you tried using any nut butters instead of oil in this recipe?

  3. Teresa says

    Yum! Thanks so much for posting this. Your baked oatmeal recipes are my favorites. And what baked good isn’t better with pumpkin? I’ll definitely be making these soon.

    Did you cut down on the milk at all when using the maple syrup? Have to tried them with a solid sweetener like brown sugar yet?

  4. Lindsey @ Simply Lindsey says

    I don’t know what ingredient I’m more excited about, the cookie dough or the pumpkin!! Can’t wait to make this for breakfast soon! 🙂

  5. Chrystal says

    Thank you for this amazing recipe! I saw it in my email this morning, and made it for breakfast today! Exactly what I have been looking for! So yummy, even my boyfriend stole half of it! This is going on my list of make over and over and over agains 🙂

  6. Kristen says

    Just wondering if I could divide the batter into 4 mini loaf pans instead? Would it change the cooking time? I make your peanut butter cup baked oatmeal often and I always quadruple it and freeze the extras. It works out so well when I need something quick. Just wondering if I could do the same with this. LOVE your site!!

    • Laura says

      I made this in a muffin pan- it worked just fine! The cooking time way pretty similar but I would just keep an eye on it (peek at the bottom if possible). Even a little “undone” is still pretty darn good – gooey sweet pumpkin!

  7. Jessica says

    So I didn’t have chocolate chips (or vanilla…..) so I used pumpkin spice chips instead. Needless to say, it turned out delicious! (although it would have been better with vanilla 🙂 )

  8. Teresa says

    Katie, I love your photos! They show off your delicious food so well. Your photographic journey, from a beginning blogger till now, really inspires me 🙂 And your blogs? They are my companion year round, but especially winter time, when I especially want to bake something cozy!

  9. Rita says

    i just made these and they are fabulous! I added some protein powder and walnuts to keep me fuller. Thank you so much for all your hard work and sharing your recipes!

  10. casey says

    made this last night for my breakfast for the rest of the week to go along with my scrambled egg whites. soo good and sooo filling! great recipe!

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