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Pumpkin Baked Oatmeal

Cozy Pumpkin Baked Oatmeal for a Heartwarming Breakfast

Pumpkin Baked Oatmeal is a nourishing and versatile breakfast that doubles as a healthy dessert, ideal for cozy fall mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/2 piece ripe banana, mashed Provides natural sweetness and moisture; applesauce is a great vegan substitute.
  • 1 cup pumpkin purée Infuses flavor and moisture; feel free to use canned or homemade.
  • 1/4 cup maple syrup Acts as a natural sweetener; honey can be used if vegan guidelines aren’t strict.
  • 3 tbsp olive oil Adds richness; swap in melted coconut oil for a different flavor.
  • 1 tbsp apple cider vinegar Balances flavors and helps the oatmeal rise; lemon juice is a suitable alternative.
  • 1 tsp vanilla extract Elevates flavor; opt for pure extract for the best results.
  • 1 1/2 cups milk of choice Liquid base that can be almond, soy, or oat milk for a dairy-free version.
  • 1 3/4 cups rolled oats Main structural component, offering hearty texture; quick oats can be used but may change texture.
For the Spice Mix
  • 1 tsp pumpkin pie spice Essential for that classic pumpkin flavor; mix of cinnamon, nutmeg, and ginger works too.
  • 1/2 tsp baking soda Ensures your oatmeal rises perfectly; make sure it’s fresh for optimal results.
  • 1/2 tsp kosher salt Enhances flavor; regular table salt can substitute if needed.
For the Sweet Touch
  • 1/2 cup chocolate chips Adds a delightful sweetness and richness; use dairy-free chips for an entirely vegan-friendly treat.

Equipment

  • Oven
  • Mixing Bowl
  • Baking dish
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 or 8x8-inch baking dish with parchment paper.
  2. In a large bowl, combine mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, and vanilla extract. Whisk until smooth.
  3. Add milk, rolled oats, pumpkin pie spice, baking soda, and kosher salt to the wet mixture. Gently fold until just combined.
  4. Stir in chocolate chips and sprinkle a few additional chips on top if desired.
  5. Pour the mixture into the baking dish and bake for 35-40 minutes until edges are golden and center is just set.
  6. Let cool for at least 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 120mgPotassium: 200mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Experiment with adding nuts or dried fruits for added texture and flavor. Store leftovers in an airtight container for up to 5 days, or freeze portions for up to 3 months.

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