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About This Recipe
Okay, now if this healthy pumpkin oatmeal bake doesn’t scream FALL, I don’t know what does! This baked pumpkin oatmeal recipe has the BEST pumpkin spice flavor and it will seriously make your whole house smell like fall!
This oatmeal bake is so easy to make and is perfect for meal prep. Even better news is that most of the ingredients you probably already have on hand! Trust me when I say to bake up a double batch. The whole family will absolutely love this one!!
If you’re looking for more baked oatmeal recipes, be sure to check out my carrot cake baked oatmeal, baked zucchini oatmeal and peanut butter banana oatmeal bars!
Why You’ll Love This Healthy Pumpkin Oatmeal Bake
- A pumpkin season staple. Your whole house will smell like the flavors of fall!
- Lower in calories with some sneaky protein!
- Prepped in just 10 minutes!
- Great for meal prep and freezes wonderfully.
- Makes for an easy breakfast, snack or even dessert.
- Made with simple ingredients you already have on hand.
- Oats– I used old-fashioned oats. I recommend them over quick oats but you could use those too. Steel cut oats will not work for this recipe.
- Protein powder – I usually always use PEScience vanilla (a good neutral flavor!) but snickerdoodle and pumpkin are also good choices for this recipe!
- Baking essentials: pumpkin pie spice, cinnamon, baking powder, vanilla extract.
- Pumpkin- Be sure it is canned pure pumpkin puree and not canned pumpkin pie filling.
- Eggs – can sub with egg whites, or an egg replacer.
- Maple syrup – I used pure maple syrup. You can use sugar free pancake syrup to reduce the calories a little.
- Milk– I used unsweetened almond milk. Coconut milk, oat milk, or any regular or non-dairy milk works here.
- Cream cheese- this is optional if you want to make the glaze. I used 1/3 reduced fat cream cheese but you can use whatever kind!
- To make vegan: use pure maple syrup, a vegan protein powder and dairy-free cream cheese. Sub the eggs for flax eggs.
- Add chocolate chips: throw in 1/4 cup to 1/2 cup chocolate chips for some super yummy chocolatey goodness!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a small bowl, mix together all the dry ingredients (oats through salt).
2. In a separate large mixing bowl, whisk the eggs. Add the vanilla, syrup and milk and whisk until combined.
3. Add the dry ingredients to the wet ingredients and mix together well.
4. Pour oatmeal batter into an 8×8-inch greased baking dish.
5. Bake for 30-35 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.
6. When oatmeal bake is done, take out, and allow to cool to room temperature before putting on glaze (otherwise cream cheese will melt) Even better – wait until the next day to frost or store frosting separately!
To store: keep your Healthy Pumpkin Oatmeal Bake stored in the fridge, covered for up to a week. You can spread the frosting over the baked oatmeal OR keep it stored separately. The frosting will stay fresh in the fridge covered for up to 2 weeks.
To freeze: cut oatmeal bake into bars and wrap each one in plastic wrap or aluminum foil. Store in a Ziploc bag with all the air removed. The bars will stay fresh in freezer for up to 4 months.
What To Top Oatmeal Bake With?
Besides the vanilla maple cream cheese glaze, there are so many other delicious ways to top this pumpkin oatmeal bake!
- Maple syrup – seriously all I need most the time.
- Chocolate chips – pumpkin and chocolate are a matchmate in heaven
- Brown sugar – a tiny sprinkle to give it some sweetness
- Peanut butter – smear some on top!
- Chopped pecans – to add yummy nutty flavor and crunch
- Greek yogurt – will also help stabilize blood sugar spikes and gives this meal a boost of protein (AKA will keep you fuller longer)
Can I use steel cut oats for this recipe?
I would not recommend steel cut oats for this recipe. I think old fashioned oats work best, but quick oats will definitely work too.
Does this healthy pumpkin oatmeal bake work well for meal prep?
Yes it’s amazing for meal prep! After it cools, simply cut into individual portions and store covered in fridge up to a week until ready to eat. Or just cover in a baking dish with a lid (usually what I do!)
Does this baked oatmeal freeze well?
This one freezes great! Just leave the glaze off if you plan on freezing. Cut the oatmeal bake into bars and wrap individually. Then, store tightly in a Ziploc bag with all the air removed. The oat bars will stay fresh for up to 4 months.
Can I store the frosting separately?
Of course! This is actually what I usually do. Instead of drizzling it on the entire oatmeal bake, keep it stored in an airtight container in the fridge and just take it out when you are ready to use it!
More Healthy Pumpkin Recipes To Check Out
Be sure to check out this reader favorite Pumpkin Chocolate Chip Protein French Toast Bake and this round up of the best 15 Healthy Pumpkin Recipes to Make this Fall for some more yummy pumpkin inspo!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Pumpkin Baked Oatmeal
Ingredients
Baked oatmeal
- 2 cups old fashioned oats (160g)
- 1/4 cup vanilla protein powder (30g) can omit, might just need to add some extra maple syrup
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup canned pumpkin (240g)
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup pure maple syrup (60g)
- 1/2 cup milk of choice (120g) I used almond
Vanilla maple cream cheese
- 2 oz. cream cheese (56) reduced fat, softened
- 1.5 Tbsp pure maple syrup
- 1-2 tsp milk of choice
- 1/4 tsp vanilla extract
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Instructions
- Preheat the oven to 350 degrees F. Spray an 8×8-inch baking dish with cooking spray and/or line with parchment paper.
- In a small bowl, mix together all the dry ingredients (oats through salt).
- In a separate, medium sized bowl, whisk the eggs. Add the pumpkin, vanilla, maple syrup and milk and whisk until combined.
- Add the dry ingredients to the wet ingredients and mix together to combine. Pour batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Take out and allow to cool completely before putting on icing if using (or store separately (this is what I usually do).
To make glaze:
- Combine all ingredients in a small bowl until smooth. Add more milk to desired consistency. Drizzle glaze all over the oatmeal bake or wait to drizzle for each serving.
Equipment
- 8×8 baking dish (w/ lid)
Notes
Nutrition notes: *If using sugar-free syrup in place of pure maple syrup, the nutrition per serving is 141 calories 18.9C / 3.9F / 7.6P *Omitting the glaze impacts the macros minimally (would be about 1g less of each macro per serving)
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
