Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!
This recipe is Trim Healthy Mama friendly (THM E), low fat and gluten free (if using certified gf ingredients!).
Baked oatmeal is one of my all-time favorite E breakfasts.
It’s quick and easy to assemble, it can be made ahead and it kind of feels like eating cake for breakfast. I really don’t see how you could go wrong with that 😉
I already have a fall-favorite here on the blog, my Cinnamon Apple Baked Oatmeal.
But I thought it was time to share my Pumpkin Baked Oatmeal, too!
I mean, this is basically the casserole version of Pumpkin Oatmeal Pancakes, just without the flipping, right?! So, so awesome.
- it’s vegetables for breakfast! OK, not a huge helping… But still 🙂
- it’s flexible – prep it the night before (if you’re a planner) or right in the morning (if you’re… not a planner, which is 100% me). The only thing that changes is the texture a little.
- once it’s cool, it’s super portable!
My kids and husband (who is not the biggest fan of pumpkin) enjoy this so much. I’m sure yours will, too!
And this recipe for Pumpkin Baked Oatmeal is so, so easy!
All you have to do is mix the dry ingredients RIGHT in the baking dish (saves a dirty bowl!!).
By the way: The unsweetened dried cranberries and sprinkling of pecans are optional, but very yummy! I’m at goal weight and nursing, so I really need them. But hold them if you’re looking to lose weight or have some stubborn pounds.
Then, you whisk up the wet ingredients and pour them right into the dish with the dry ingredients and stir well.
Finally, you refrigerate (either for 6-8 hours or for… 10 minutes… don’t judge my unplanning self 😉 ) and then bake.
Couldn’t be any easier!
What to serve with Pumpkin Baked Oatmeal:
This oatmeal has pumpkin and oats for fiber and gentle carbs and egg whites for protein.
We like to eat it with a generous helping of Greek yogurt (low fat for E, kids and husbands can benefit from full fat for a crossover!) and my husband packs on the chopped pecans, too.
We also like adding a side of cinnamon apples – yum!
Get the printable recipe here:
Pumpkin Baked Oatmeal | THM E
- 2 cups oats, use gluten free if necessary
- 1/4 cup chopped pecans, optional
- 2 tablespoons unsweetened dried cranberries, optional
- 3 tablespoons Stevia blend like Gentle Sweet, see notes for substitute
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk, unsweetened almond is a great choice, see notes for substitute
- 1 cup canned pumpkin
- ½ cup egg whites, about 3 large, see notes for substitute
- 2 teaspoons pure vanilla extract
- Place all dry ingredients in a 7×11 baking dish. Stir well.
- Place all wet ingredients into a measuring jug. Whisk well.
- Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
- When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.
- Instead of unsweetened almond milk, we also like using local raw cow’s milk. (I skim the cream off the top to use that in S meals!)
- Instead of egg whites, you can also use 2-3 whole eggs if you’re not concerned about making the bake super low fat.
- Instead of the Stevia blend (something like Truvia or the THM Gentle Sweet), you can use 1/8 teaspoon pure stevia extract OR 1 tablespoon THM Super Sweet Blend. You can also use 1/4 cup maple syrup OR 1/4 cup honey.
The calories are without pecans or cranberries. According to My Fitness Pal, one serving has 3g of fat and 19g net carbs.