With a moist, pudding like texture and a little crunch from the pecans, these pumpkin baked oats are just delicious! They are perfectly sweetened with pure maple syrup and of course, the natural sweetness from the pumpkin. This oatmeal recipe is a truly nourishing breakfast that is perfect for pumpkin season.
Baked oats (or baked oatmeal or oatmeal bake, whatever you prefer to call them) usually consist of a mixture of eggs, milk, a sweetener like maple syrup or coconut sugar and oats. They’re really fun and easy to switch up flavours. Some of my favourite flavours are Raspberry Baked Oats, Carrot Cake Baked Oats and Chocolate Baked Oats. They are great to meal prep as they freeze really well but also last for around 4-5 days in the fridge. Just take out a slice and warm in the microwave for a minute or so in the morning.
This recipe is reasonably allergy friendly. It’s dairy-free and can easily be made nut free by switching pecans for pumpkin seeds or leaving out all together. You can use certified non-contaminated oats to make these wheat free also.
What You Will Need to Make Pumpkin Baked Oats
Below is a list of all of the ingredients you will need to make this baked pumpkin oatmeal. I was able to find everything very easily at my local grocery store (no weird and wonderful ingredients here). For the ingredient quantities see the recipe card at the bottom of this post.
- pumpkin puree – I’ve used homemade pumpkin puree using a kent pumpkin but you can use canned pumpkin puree.
- large eggs – there is four eggs in this recipe meaning you get a whole egg per serve, helping to boost the protein content.
- vanilla extract
- soy milk – I’ve used soy milk but you can swap for your preferred milk like unsweetened almond milk or dairy milk.
- pure maple syrup – don’t use maple flavoured syrup! You can swap for honey if preferred, it will just need a bit more elbow grease to mix the wet ingredients together.
- extra virgin olive oil – olive oil adds healthy fats and lowers the glycemic index of this recipe. You could swap for melted butter or macadamia oil. I did test this recipe without olive oil first but found it worked much better with oil. In saying that, if you are trying to reduce calories then you can absolutely leave it out.
- rolled oats – I’ve used old fashioned rolled oats that are certified wheat free. In the US you will be able to buy them labelled as gluten-free oats. Don’t use steel cut oats or quick oats for this recipe, it works best with rolled oats. Oats are my favourite breakfast food and so good for you!
- baking powder – don’t use baking soda, they are two different ingredients!
- pecans – I’ve added chopped pecans to the batter and some on top of the oats before going in the oven. You can swap for walnuts or almonds or to make nut free leave out. Or for something a little fun, swap the nuts for dark chocolate chips.
- spices – ground cinnamon and ground nutmeg add such a beautiful flavour to this recipe. You can swap these spices for the same amount of mixed spice or pumpkin pie spice.
How to Make Pumpkin Baked Oats
One of the reasons why I love meal prepping baked oats is because they’re so quick to mix up. With just 10 minutes of prep time, this recipe is a no brainer! Not to mention the health benefits they’re health benefits! This recipe is loaded with fiber, Vitamin C, Vitamin A, complex carbohydrates and protein.
Start by preheating the oven and greasing a baking dish with olive oil. Next add the pumpkin puree, eggs, vanilla, soy milk, maple syrup and olive oil to a large mixing bowl. Whisk to combine.
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Now add the rolled oats and sieve in the baking powder and stir to create a batter. Add about two thirds of the chopped pecans and stir through. Tip the batter into the prepared baking dish and place into the oven on the middle shelf and bake for around 50 minutes. I did find that the first time the pumpkin puree I used was a little more liquidy so they took a little longer to cook.
Once baked, remove from the oven and serve warm topped with a dollop of your favourite yoghurt, a sprinkle of ground cinnamon and a drizzle of maple syrup.
Storage
To freeze, divide between four airtight containers, place the lids on and place in the freezer for up to 3 months. Defrost and warm before eating.
To refrigerate, cover the leftovers in the baking dish with plastic wrap or transfer to an airtight container. Place in the refrigerator for up to 4 days and warm each piece before eating.
Pumpkin Baked Oats
Equipment
- Chopping Board
- Whisk
- small baking dish
- Spatula
Ingredients
- 1 cup pumpkin puree
- 4 eggs
- ½ cup soy milk, or milk of choice
- 1/3 cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 2 cups rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/3 cup pecans, chopped
Instructions
- Preheat the oven to 180°C/356°F (conventional). Grease a small baking dish (20cm x 20 cm or 30cm x 16cm for oval) with olive oil.
- Add the pumpkin puree, eggs, soy milk, maple syrup, olive oil and vanilla extract to a large mixing bowl. Whisk to combine.
- Next, add the rolled oats and sieve in the baking powder and stir to create a batter. Add about two thirds of the chopped pecans and stir through.
- Tip the batter into the prepared baking dish and place into the preheated oven on the middle shelf and bake for 50 minutes, or until golden brown and cooked through.
- Once baked, remove from the oven and let cool for 10 minutes before serving. Serve topped with a dollop of your favourite yoghurt, a sprinkle of ground cinnamon and a drizzle of maple syrup.
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