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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!
The best part is, 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 Easy Carrot Cake Oatmeal Bake, Baked Zucchini Oatmeal, and these delicious Peanut Butter Banana Oatmeal Bars!
Why You’ll Love This Healthy Pumpkin Oatmeal Bake Recipe
- 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. You could use quick oats.
- Protein powder – I used PEScience Vanilla. I think PEScience Snickerdoodle would also taste amazing, as would their seasonal pumpkin (code Laurenfitfoodie to save!) If you need to sub, please make sure it is a protein powder you know bakes well (ideally a whey + casein blend OR a plant based blend, versus a strictly whey blend for example).
- Baking essentials: pumpkin pie spice, cinnamon, baking powder, vanilla extract.
- Pumpkin- I used canned. Be sure it is canned pure pumpkin puree and not canned pumpkin pie filling.
- Eggs – can sub with egg whites if needed.
- Pancake syrup – sugar free pancake or pure maple syrup.
- 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 frosting, there are so many other delicious ways to top this pumpkin oatmeal bake!
- Maple syrup. Trust me, drizzle a touch of maple syrup over top for some sweetness!
- Chocolate chips. For some chocolatey goodness! Pairs so good with the pumpkin.
- Brown sugar. A tiny sprinkle really elevates the pumpkin flavors.
- Chocolate spread. Like my Homemade Healthy Nutella or Healthy Brownie Batter!
- Peanut butter. A creamy nut butter on this bake is soooo good!
- Chopped pecans. For an added nutty flavor and crunch!
- Greek yogurt. For a higher protein choice, this bake is so good paired with Greek yogurt.
- Store-bought frosting. Because it’s easy. A little whipped cream cheese frosting is PERFECT on this and goes a long way!
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 recipe work well for meal prep?
Yes!! 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 – this is what I usually do!
Does this recipe 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 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 Oatmeal Bake
Ingredients
Pumpkin Oatmeal Bake:
- 2 cups old fashioned oats
- 1/4 cup vanilla protein powder (30g) can omit
- 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 SF pancake syrup or maple syrup (60g)
- 1/2 cup almond milk (120g) or milk of choice
Vanilla Maple Cream Cheese Frosting:
- 2 oz. reduced fat cream cheese (56g) softened
- 1.5 Tbsp maple syrup
- 1-2 tsp almond milk or milk of choice
- 1/4 tsp vanilla extract
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Instructions
- Preheat the oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray 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 vanilla, syrup and milk and whisk until combined.
- Add the dry ingredients to the wet ingredients and mix together well.
Pour batter into the prepared baking dish. - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- When oatmeal bake is done, take out, and allow to cool completely before putting on glaze (otherwise cream cheese will melt!) Even better – wait until the next day to frost or store frosting separately! (This is what I usually do)
To make frosting:
- Beat or whisk all the ingredients together with a hand mixer or immersion blender 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
Per serving: 1/9 of bake (69g)
Nutrition per serving: 112 calories 15.3C / 2.7F / 6.6P
MFP entry: LFF Pumpkin Oatmeal Bake
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.