This homemade pumpkin baked oatmeal recipe is the perfect delicious and healthy breakfast for a cozy autumn morning.
If you are a pumpkin lover, this is the breakfast recipe for you.
Packed with nutrition and sweet pumpkin and cinnamon flavor, the single serving pumpkin baked oatmeal tastes like eating pumpkin cake for breakfast.
I like to add a few chocolate chips, and each bite reminds me of a giant gooey chocolate chip oatmeal pumpkin cookie hot from the oven.
Also be sure to try this Crustless Pumpkin Pie
Breakfast pumpkin baked oats
We are officially into pumpkin season, a time when grocery stores, coffee shops, and food blogs abound with pumpkin flavored offerings.
Pumpkin is everywhere, from Trader Joe’s to Starbucks (hello, pumpkin spice lattes).
If you stocked up on Libby’s pumpkin and are looking for ways to use those cans up, this healthy pumpkin baked oatmeal is a wonderful place to start.
It tastes like dessert for breakfast and is high in protein and fiber, low fat, and a good source of vitamin A, with under 200 calories for the entire recipe.
Readers also love this Pumpkin Mac And Cheese
Pumpkin baked oatmeal ingredients
Here’s what you need: rolled oats, cinnamon, pumpkin puree, pumpkin pie spice, baking powder, salt, milk of choice or water, and sweetener of choice.
You can also add some pure vanilla extract and a handful of shredded coconut or chopped walnuts or pecans if desired.
Unable to find canned pumpkin? Fresh roasted pumpkin puree or canned or roasted sweet potato can be used in its place. Here’s how to cook sweet potatoes.
The oatmeal breakfast recipe works with either rolled or quick oats. Using quinoa flakes or spelt flakes also works. I have not tried substituting steel cut oats and therefore cannot personally recommend that substitution.
Pumpkin pie spice adds a spicy Fall flavor to the oatmeal cake. If you do not have any on hand, simply double the amount of cinnamon instead.
Use leftover oats to make Chocolate Overnight Oats
How to make baked pumpkin oatmeal
Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.
Stir all ingredients together in a bowl, or add them straight to a blender, and blend until smooth if desired.
Pour the blended oatmeal batter into an oven safe dish. If you prefer a gooey inside, go with a deep dish. Or for oatmeal that is evenly cooked through with a cakey texture, choose a wide and shallow dish.
Bake on the center rack for twenty minutes.
Remove from the oven, and top with almond butter, chocolate chips, pure maple syrup, blueberries, strawberries, sliced bananas, or Coconut Whipped Cream.
Feel free to make the oatmeal cake the night before if you prefer. Let it cool after baking, then loosely cover and refrigerate overnight. Reheat in the microwave or oven the next morning for an almost instant breakfast.
Blended baked oats
I first posted about the blended oatmeal trick years ago, and it’s recently made a resurgence on social media, especially TikTok.
Search TikTok pumpkin baked oatmeal, and the results are endless.
In this quick recipe, the blending step is optional and can be skipped if you prefer the chewy texture of whole oats or if you do not own a blender.
If you do want to go with the blended oats option, a personal blender works really well. Brands like Magic Bullet can even go in the dishwasher for easy clean up.
While you have the blender out, make Blender Muffins
Above, watch the pumpkin baked oatmeal recipe video
The recipe was adapted from these Baked Oats and my Pumpkin Oatmeal.
Pumpkin Baked Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1/4 tsp cinnamon, and 1/4 tsp pumpkin pie spice or additional cinnamon
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk of choice or water
- 1/4 cup canned pumpkin (or mashed sweet potato)
- 1 1/2 tbsp sweetener of choice
- optional 1-2 tbsp nut butter of choice
- optional add-ins, such as chocolate chips, crushed walnuts or pecans, shredded coconut, etc.
Instructions
- Preheat the oven to 350 F. Sir all ingredients together, or add everything to a blender. Blend if desired. Pour into a greased oven safe dish. If you want a gooey inside, use a deeper dish. Or go with a wider shallow dish if you prefer the recipe to be fully cooked in the middle. Bake 20 minutes. Add toppings as desired, and enjoy.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Fall Recipes
Judith E. says
I made the pumpkin baked oatmeal twice, the second time I blended the ingredients. It looks better but tastes pretty much the same. I have a question, can I double the recipe? That way I just wash the blender once and save some water here in dry SoCal. It also saves time to mix and blend two days’ worth at one time. The only problem is that I might eat a double portion in one sitting. BTW, I used one tablespoon of maple syrup only. Thanks
CCK Media Team says
We would think so but have never tried!
Judith Edwards says
Thanks for your reply. I’m baking it again in my toaster oven. I bake it for 25 minutes. I just hope it makes it to tomorrow’s breakfast. BTW, what I love about it is that it’s all mixed together in one bowl. So easy. Do you have any suggestions for when pumpkin season ends, what to substitute for the pumpkin? Thanks
Sandra says
This is the most decadent breakfast entree I’ve ever tried! Thank you so much for sharing this with all your followers! I made this recipe the 1st time without tinkering, which I’m prone to do. My sweetener of choice was organic maple sugar, which I order online. I did take your suggestion and used (no sugar added coconut) and topped it with the chocolate chips, simply amazing! My husband told me “this is crazy, dessert for breakfast”, and he’s absolutely correct! I wanted to make 2 servings at the same time so I doubled the recipe and baked mine in a 9” pie dish, Perfection!
The 2nd time I added dried cranberries and chopped pistachios, soooo good!
The 3rd time and 4th times I added one scoop of “unflavored” Orgains Collagen Protein with Superfoods, (20Gms) of extra protein, and doubled the cinnamon and pumpkin pie spice (Trader Joe’s), with the coconut and chocolate chips, of course, crazy good! As you can see this has become a regular at our house! Thank you so so much Katie, this recipe is amazing and so are you!
Judith E. says
I’ve made this recipe every other day since I now double the recipe since I first posted a comment in October 2022. I can’t go back to stovetop oatmeal. I stopped using pumpkin after Trader Joe’s ran out for the season. I now use apples and occasionally a banana. I also sometimes use cardamom instead of cinnamon. I always add walnuts and ground flax seeds. And I always blend it. It is so yummy.
Jack Benjamin says
Hey there, Chocolate Covered Katie! 🎃🍫
First of all, let me just say that your pumpkin baked oatmeal recipe has completely won me over! As a fellow pumpkin lover, I couldn’t resist trying it out, and boy, was it a treat! The combination of sweet pumpkin, cinnamon, and chocolate chips is like a party in my mouth. It truly feels like indulging in a warm, gooey chocolate chip oatmeal pumpkin cookie for breakfast. I love how you managed to create a dish that tastes like dessert but is still packed with nutrition. It’s the perfect way to start a cozy autumn morning.
I also appreciate how versatile this recipe is. You’ve provided options for using different types of oats and even suggested substitutes for canned pumpkin. That makes it easy for everyone to enjoy this delightful breakfast, regardless of their dietary preferences or ingredient availability. It’s great to know that I can use fresh roasted pumpkin puree or even sweet potato if I can’t find canned pumpkin. And the fact that it’s high in protein, fiber, and vitamin A while being low in fat and calories is just the cherry on top. This pumpkin baked oatmeal has quickly become a favorite in my breakfast rotation, and I can’t wait to explore more of your delicious recipes!
Thanks a million for sharing this delightful treat with us pumpkin enthusiasts. You’ve definitely made my autumn mornings much cozier and more delicious. Keep up the fantastic work, Chocolate Covered Katie!
Cherie says
I followed the recipe almost exactly. I doubled it to make two bowls, and added 1 TBSP vanilla-flavored vegan protein powder (so 1/2 TBSP per bowl). Used maple syrup to sweeten, and soy milk as my liquid. I added a small handful of chocolate chips to one bowl. This is completely amazing, and is now my new favorite! With or without chocolate chips – it tastes like a slightly chewy pumpkin pie! I’ll try adding diced apple, cranberries, and whatever else sounds good. Thank you, Katie!
Emily says
A lot of these comments mention oil but I don’t see any in the recipe. Does the updated recipe exclude oil?
Brenna says
Absolutely loved the texture and the recipe was super easy to whip up in the morning – but for me it didn’t really taste like anything. Would add more sweetener and spices! Will definitely make again