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Healthy Pumpkin Oatmeal Breakfast Bake: Easy 30-Minute Recipe

pumpkin oatmeal breakfast bake - featured image

A quick and easy 30-minute breakfast bake combining creamy pumpkin, chewy oats, and warm spices. Perfect for meal prep and naturally sweetened with maple syrup.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree
  • 1 cup (240ml) milk (any kind)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons melted butter or coconut oil
  • Optional toppings: ½ cup chopped pecans or walnuts, ¼ cup chocolate chips, ¼ cup dried cranberries or raisins, 2 tablespoons pumpkin seeds

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or coconut oil.
  2. In a large mixing bowl, whisk together eggs, pumpkin puree, milk, maple syrup, melted butter, and vanilla extract until smooth.
  3. Add rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir with a spatula until evenly combined. Do not overmix.
  4. If using optional toppings, fold most in, reserving a small handful for the top.
  5. Pour mixture into prepared baking dish. Spread evenly and tap gently to release air bubbles. Sprinkle reserved toppings on top.
  6. Bake for 22-28 minutes, until edges are golden brown and center is set but slightly jiggly. A knife inserted in center should come out mostly clean.
  7. Let cool in dish for 5-10 minutes before cutting into squares. Serve warm.

Notes

Use old-fashioned rolled oats, not quick-cooking or steel-cut. Let the bake rest for 5-10 minutes after baking to set properly. For a glass dish, reduce oven temperature by 25°F. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal bake, healthy breakfast, pumpkin breakfast, oatmeal bake, fall breakfast, meal prep breakfast