Our Pumpkin Baked Oatmeal is a great way to start your day. This delicious and nutritious dish combines the fall flavors of pumpkin along with pumpkin pie spices. Packed with protein, it’s an excellent choice for a post-workout meal or a weekend breakfast. Easy to prepare, this recipe will quickly become a favorite in your breakfast rotation.
This recipe works well with both dairy and non-dairy milk; almond, soy, or oat milk are great alternatives. You can adjust the amount of brown sugar or use a sugar substitute to suit your taste preferences. Feel free to customize with other add-ins like nuts, dried fruit, or seeds for extra texture and flavor.
Table of Contents
Ingredients
- 2 cups certified gluten-free quick oats
- 1 cup pumpkin puree
- 2 cups milk dairy or non-dairy
- 2 large eggs
- 1/4 cup vanilla protein powder ✅
- 2 tablespoons brown sugar
- 1 tablespoon flaxseed ✅
- 2 teaspoons vanilla extract ✅
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice ✅
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips dairy free if needed ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
Start by preheating your oven to 350°F and preparing an 8×8 baking pan with nonstick cooking spray. In a large mixing bowl, combine 2 cups of certified gluten-free quick oats, 1 cup of pumpkin puree, 2 cups of your choice of milk (whether dairy or non-dairy), 2 large eggs, 1/4 cup of vanilla protein powder, 2 tablespoons of brown sugar, 1 tablespoon of flaxseed, 2 teaspoons of vanilla extract, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt.
Stir the mixture until it is just about combined. Then, add 1/2 cup of mini chocolate chips and stir again until they are evenly distributed throughout the mixture.
Pour the oatmeal mixture into your prepared baking pan, spreading it out evenly. For an extra touch of sweetness, sprinkle a few additional chocolate chips on top.
Place the pan in your preheated oven and bake for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Once the baked oatmeal is done, remove it from the oven and let it cool for a few minutes. Serve the baked oatmeal hot, optionally topped with sliced bananas and a drizzle of maple syrup for added flavor and sweetness.
Recipe Tips & Tricks
Protein Powder Alternatives: If you don’t have vanilla protein powder, you can use plain protein powder. Plant-based protein powders work well too.
Customize Sweetness: Adjust the sweetness to your liking by varying the amount of brown sugar or using a sugar substitute like maple syrup, honey, or a low-calorie sweetener. You can also add a mashed banana for natural sweetness.
Test for Doneness: Check the oatmeal at the 30-minute mark. The center should be set and not jiggly. If it’s still undercooked, bake for an additional 5-10 minutes, checking frequently to avoid overbaking.
Let It Cool Slightly: Allow the baked oatmeal to cool for a few minutes before cutting and serving. This helps it set better and makes it easier to portion out.
Meal Prep-Friendly: This baked oatmeal is great for meal prep. Make a batch at the beginning of the week and store it in the refrigerator. Simply reheat individual portions in the microwave or oven for a quick and easy breakfast.
FAQ
Absolutely! If you prefer not to use protein powder, you can omit it. The baked oatmeal will still be delicious, though the protein content will be lower.
To make this recipe vegan, use a plant-based milk, replace the eggs with flax eggs (1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg), and ensure the chocolate chips are dairy-free.
Yes, you can prepare the mixture the night before and refrigerate it. In the morning, give it a quick stir, pour it into the baking pan, and bake as directed.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use measuring cups and spoons to measure out all the ingredients. This helps ensure that the recipe turns out just right. Ask an adult to double-check your measurements if you’re unsure.
- When mixing the ingredients, do it gently and slowly to avoid spills. Use a large mixing bowl so that there’s plenty of room to stir without making a mess.
- Crack the eggs into a small bowl first to make sure no shells get into the mixture. Then, add them to the main bowl. If you get any shell pieces in, use a large piece of egg shell to scoop it out.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, portion the baked oatmeal into individual servings and freeze in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator before reheating. When you’re ready to enjoy, reheat individual portions in the microwave for about 1-2 minutes or in the oven at 350°F for about 10 minutes.
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Pumpkin Baked Oatmeal Recipe
Equipment
- 8×8 baking pan
Ingredients
- 2 cups certified gluten free quick oats
- 1 cup pumpkin puree
- 2 cups milk dairy or non-dairy
- 2 large eggs
- 1/4 cup vanilla protein powder ✅
- 2 tablespoons brown sugar
- 1 tablespoon flaxseed ✅
- 2 teaspoons vanilla extract ✅
- 1 teaspoon baking powder ✅
- 1 teaspoon pumpkin pie spice ✅
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips dairy free if needed ✅
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray an 8×8 baking pan with nonstick cooking spray.
- Blend the ingredients. In a large mixing bowl combine the oats, pumpkin puree, milk, eggs, protein powder, brown sugar, flaxseed, vanilla, pumpkin pie spice, baking powder, and salt. Stir until just about combined. Add the chocolate chips and stir until just blended.2 cups certified gluten free quick oats2 cups certified gluten free quick oats, 1 cup pumpkin puree, 2 cups milk, 2 large eggs, 1/4 cup vanilla protein powder, 2 tablespoons brown sugar, 1 tablespoon flaxseed, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/2 cup mini chocolate chips
- ⭐️ Bake. Add the oatmeal mixture to the prepared pan. Sprinkle additional chocolate chips on top. Bake for 30-35 minutes or until the center is set.
- Serve. Serve hot topped with sliced bananas and maple syrup if desired.
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