Pumpkin Baked Oatmeal

5 from 1 vote

This cozy pumpkin baked oatmeal is made in one bowl and bakes in 35 minutes. The perfect warm fall meal prep breakfast that's high in protein and fibre!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 422kcal

Author: Taylor Stinson

Equipment

Glass meal prep bowls for storing leftovers
9x13 baking dish
Glass mixing bowl

Ingredients

1 tbsp coconut oil for greasing
4 cups rolled oats
2 tsp baking powder
2 tsp pumpkin spice or 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp dried ginger
1/2 tsp sea salt
15 oz pumpkin puree
2 cup Greek yogurt
1 cup milk dairy or non-dairy
3 eggs
1/4 cup maple syrup
1 tbsp vanilla extract

Optional Greek yogurt glaze

3 tbsp Greek yogurt softened
3 tbsp icing sugar
1 tsp milk

Optional toppings

Pumpkin seeds or chopped pecans

Instructions

Preheat oven to 350 F. Grease an 9×13 baking dish with coconut oil or butter.
In a large bowl, mix together rolled oats, baking powder, cinnamon, nutmeg, ginger and salt. Add remaining ingredients, mixing together well.
Add oatmeal mixture to greased pan, then bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.
While oatmeal is baking, prepare the glaze by mixing Greek yogurt, icing sugar and milk together in a medium-sized bowl. When oatmeal is done, drizzle overtop, garnish with pecans or pumpkin seeds if desired then cut into 6 equal pieces and enjoy.

Notes

Nutritional info includes glaze but not pumpkin seeds or pecans.

Use dairy-free yogurt and milk if needed.

Naturally gluten-free but but check the labels on the oats and pumpkin spice blend to ensure.

Store individual portions to airtight containers and refrigerate for up to 5 days.

Reheat in the microwave for 30–60 seconds, or until warmed through.

Freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat.

Nutrition