Healthy Pumpkin Baked Oats that taste like a slice of pumpkin pie – the coziest of fall breakfasts made with oats, protein powder, pumpkin pie spice, pure maple syrup and topped with yogurt frosting! This easy breakfast is gluten free, made with healthy ingredients and perfect for individual portions or meal prep.
We’re entering the season of cozy, who’s excited? I know I am! I love all things pumpkin and pumpkin spice and have been looking forward to fall all year long so I could make these pumpkin baked oats!
Many seasonal oatmeal recipes are coming your way. After kicking off the cozy season with this cinnamon roll baked oatmeal and pumpkin cheesecake overnight oats let’s move on to this simple pumpkin oatmeal bake for one.
This pumpkin oatmeal recipe is great for a filling and warming breakfast. Perfectly spiced with pumpkin spice and topped with a creamy dreamy Greek yogurt topping – divine!
Sprinkle it with some chopped nuts or pepitas and you have a gorgeous fall-inspired breakfast that comes together easily, and I guarantee that the whole family will love it!
If you love pumpkin spice, then you are going to be all over this oatmeal recipe. It is packed with the flavors of the season and will make your kitchen smell amazing all day long.
As with all of my high protein baked oats recipes, I add some protein powder. I went with vanilla-flavored protein but plain would also work. If you’re making baked protein oats with unflavored protein powder I would maybe add some more vanilla extract.
Table of Contents
INGREDIENTS YOU NEED FOR THE PUMPKIN PIE OATMEAL
You will need the following ingredients listed below to make this healthy breakfast (the exact measurements, nutrition information and full recipe are in the printable recipe card below):
- gluten-free oats – quick oats and old-fashioned rolled oats work best for this recipe. Steer clear of using steel-cut oats as it will make your baked oats very chewy.
- baking powder gives the baked oatmeal that perfect rise
- pumpkin spice – store bought or homemade (a combination of warm spices such as ground ginger, cinnamon, nutmeg).
- vanilla protein powder – I love PEScience Gourmet Vanilla protein powder (a blend of whey and casein protein powder).
- pumpkin purée – I make my baked oatmeal with pumpkin puree from the grocery store but you can make your own homemade pumpkin puree. When using store-bought make sure the ingredient list says just pumpkin, no additives, no sugar, no pumpkin pie filling.
- almond milk or any other milk of choice such as oat milk, soy milk, cashew milk, whole milk, etc.
- egg is used as a binding agent
- pure maple syrup for some nutty sweetness
- vanilla extract – add a bit more if using plain protein powder
- optional – almond butter, brown sugar, coconut sugar, peanut butter, banana slices, or a little extra maple syrup.
MAKE AHEAD INSTRUCTIONS:
You can make your baked oatmeal ahead of time!
- Follow the recipe. Once the oatmeal is prepped, cover the baking dish and place it in the fridge. You can make this pumpkin-baked oatmeal 1-2 days in advance.
- When you want to eat it, cover the dish with foil and pop it in a 350°F oven for about 20 minutes. For oatmeal for one you could also use a toaster oven to 350°F and bake for 5-10 minutes or even reheat the dish in the microwave for 1-minute max.
This recipe is for single-serve baked oats but you could probably double the recipe and bake it in a loaf pan or triple it and make it in a square brownie pan and turn this into pumpkin oatmeal bars.
This oatmeal bake is healthy as is but if you want to cut down on the calories, skip the Greek Yogurt Cream Cheese Frosting. Alternatively, use a dollop of greek yogurt instead of making the frosting.
CAN I USE STEEL CUT OATS FOR THIS RECIPE?
It’s best to use rolled oats or old-fashioned oats for this recipe as they will cook evenly and have a softer texture after baking. Steel-cut oats require longer cooking times and may not work as well in this baked oatmeal dish.
CAN I PREPARE THE DELICIOUS PUMPKIN BATTER THE NIGHT BEFORE AND BAKE IN THE MORNING?
Yes, you can prepare the oatmeal mixture the night before and store it in the refrigerator overnight. In the morning, simply preheat the oven and bake the mixture as directed in the recipe. This is a great option for a hassle-free breakfast.
HOW TO STORE
- Refrigeration:After baking the Pumpkin Baked Oats, allow them to cool completely to room temperature. Cover the baking dish with a lid, plastic wrap, or in an airtight container. Alternatively, transfer individual portions to airtight containers. Refrigerate the baked oats for up to 3-4 days.
- Freezing:If you want to store the baked oats for an extended period, freezing is a great option (however it’s not highly recommended). Here’s how to freeze them. Allow the baked oats to cool completely. Cut them into individual portions or leave them in the baking dish if you prefer to freeze the entire batch. Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped portions in a resealable freezer bag or an airtight freezer-safe container. Label the container or bag with the date to keep track of their freshness. Store in the freezer for up to 2-3 months.
- Thawing and Reheating: When you’re ready to enjoy the frozen baked oats, remove the desired portion from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can reheat frozen portions in the microwave on a low setting or in the oven at a low temperature until heated through.
CAN I ADD MIX-INS TO THE BAKED PUMPKIN OATMEAL?
Absolutely! You can customize your Homemade Pumpkin Baked Oats by adding mix-ins like chopped nuts, dried fruits, dark chocolate chips, or shredded coconut for added texture and flavor.
HOW LONG DOES THIS EASY RECIPE LAST IN THE REFRIGERATOR?
Leftover baked oats can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven before serving.
More Baked Oats for One You May Like To Try!
- Sugar Cookie Baked Oats
- Brownie Batter Baked Oats
- Chocolate Zucchini Baked Oats
- Cookie Dough Baked Oats
- Biscoff Baked Oats
- 1/2 cup certified gluten free oats
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 scoop vanilla protein powder
- 1/4 cup pumpkin puree
- 1/4 cup almond milk
- 1 egg
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup plain greek yogurt
- 1-2 tbsp cream cheese
- 1 tbsp powdered sugar, I used a sugar free monk fruit powdered sugar
- In a high powdered blender, blend oats on high to create a fine flour. Then add baking powder, pumpkin pie spice, protein powder, almond milk, egg, maple syrup and vanilla extract.and blend again.
- Spray an individual size oven safe dish with non- stick cooking spray and bake at 350F for 20-25 minutes.
- While oats are baking mix together the greek yogurt, cream cheese and powdered sugar.
- Remove oats from oven, let cool slightly, and top with icing and toppings of choice. I used chopped pecans and pumpkin seeds! Enjoy!
I used PEScience Gourmet Vanilla flavour (use code BAILEY at checkout for $$ off all products)
Serving Size:1 grams
Amount Per Serving: Calories: 567Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 220mgSodium: 483mgCarbohydrates: 54gFiber: 10gSugar: 165gProtein: 37g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…