- Mix the dry ingredients. In a large bowl, add the rolled oats, spices, baking powder, and salt, and stir until well combined
- Mix the wet ingredients. In a separate bowl, combine the pumpkin puree with the milk, maple, syrup, egg, and vanilla extra, and whisk until well mixed.
- Make the batter. Add the dry ingredients to the wet ingredients to create a batter.
- Bake the oats. Transfer the mixture to a prepared baking dish and bake until golden brown.
- Serve and enjoy! Once baked, the oats can be served immediately or cooled and saved for later.
Although I typically make this baked oatmeal as a meal prep idea, it’s also a great dish for a family gathering or weekend brunch. Just mix the ingredients together, let the oven do the work, and let the aroma of pumpkin spice fill the air and flavor your taste buds.
Nutrition Tip
While this pumpkin baked oatmeal is healthy on its own, to boost the protein content of the dish serve it with
a generous dollop of yogurt, Greek yogurt, or skyr. You can also add a scoop of vanilla protein powder to the batter if you like.
How to Serve Pumpkin Baked Oats
Once cooked, this pumpkin baked oatmeal can be sliced and served as bars, hot or cold, on its own or with additional toppings for additional protein, healthy fats, and/or flavor. Here are some of my favorite toppings for pumpkin baked oats:
- Greek yogurt or Skyr
- Maple syrup
- Peanut butter
- Almond butter
- Ground cinnamon
- Milk or Almond Milk
- Chopped pecans, almonds, or other nuts
- Dried cranberries
- Raisins
- Chocolate chips (if you’re feeling cheeky!)
I like to eat my pumpkin baked oats warm with a generous dollop of Greek yogurt for protein and a drizzle of maple syrup for extra sweetness, but you can truly serve this baked oatmeal any way you like! Not to mention, you can enjoy this recipe for breakfast, as a snack, or as a healthy dessert.
