Oatmeal, canned pumpkin, walnuts and berries baked into a hearty, low-sugar breakfast. Pumpkin Spice Baked Oatmeal is real food, deliciously.
Seems lately I’ve been on a pumpkin roll.
After making Pumpkin Spice Seedy Granola, there was leftover pumpkin, so I stirred it into the milk mixture when I made Berry Baked Oatmeal. I was delighted with the creamy results and happy to have another pumpkin recipe!
In this recipe, as it bakes, the pumpkin rises to the top, so the oatmeal looks like pumpkin pie. Except for all the berries peaking through.
Rate it below and pin it for later, please and thank you!
This breakfast recipe uses several spices. You could substitute 3 teaspoons of pumpkin spice for all the spices in this baked oatmeal. Use half a can of pumpkin in this recipe, then freeze the remaining pumpkin in an airtight bag or container. When you are ready to bake oatmeal again, let it thaw before you begin cooking. Or check out more ideas on how to use leftover pumpkin.
Because I’m adding more fiber to about everything I make, this baked oatmeal recipe is a exactly what I want. Pumpkin, oats, walnuts, berries, quinoa and flax all increase the fiber!
Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
Why I like Pumpkin Spice Baked Oatmeal
- Pumpkin makes this baked oatmeal super creamy, like silky pumpkin pie. This humble squash’s color is one of its benefits. Beta carotene is responsible for the orange color and pumpkin is one of the richest sources of this powerful cell protector. Beta carotene is converted to vitamin A which helps your eyes and immune system. Go, Orange!
- Pumpkin is a healthy vegetable. Canned pumpkin is convenient to keep on hand. Rich in potassium, it helps lower blood pressure. It’s also a good fiber source.
- The spice blend adds complex flavors, making it just plain yummy. Plus the spice compounds help reduce inflammation and strengthen cells.
- This easy pumpkin recipe can be made ahead and keeps for a 4-5 days, making mornings ja whole lot easier.
- Most of all, I love the that this is delish and nutrish. Fiber, protein, phytonutrients and healthy fats, all on the same spoon. That’s a LiveBest recipe!
Pumpkin Spice Baked Oatmeal
Oats, pumpkin, walnuts and berries are baked into a hearty, low-sugar breakfast. Pumpkin Spice Baked Oatmeal is real food, deliciously.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: oven
- Cuisine: American
- 2 cups berries, frozen is fine
- 2 cups old-fashioned oats
- 1/2 cup walnuts, coarsely chopped
- 1/4 quinoa, uncooked
- 2 T ground flax seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk
- 1 cup pumpkin, or half a 15-ounce can
- 1/2 cup plain yogurt
- 1 egg, beaten
- 2 T maple syrup
- First: Heat oven to 325°F. Lightly spray a 1-quart or 8 x 8-inch baking dish with cooking spray.
- Mix: In a small bowl combine oats, nuts, quinoa, flax seeds, cinnamon, ginger, cloves, salt, allspice and nutmeg. Spoon into the baking dish. Combine milk, pumpkin, yogurt, egg and maple syrup. Blend thoroughly. Pour liquid ingredients over oatmeal. Sprinkle fruit over milk mixture.
- Bake: at 325° for 40 minutes or until lightly browned and set. Serve warm or at room temperature. If serving later, cover and refrigerate. Top with milk or yogurt before serving.
- Serving Size: 3/4 cup
- Calories: 330
Keywords: baked oatmeal, breakfast recipe, low-sugar breakfast, make ahead breakfast