Pumpkin Baked Oatmeal That Actually Meal-Preps Well
Pumpkin baked oatmeal is a warm, sliceable, not-too-sweet breakfast that bakes in one pan, cuts into clean squares, and reheats well for easy fall meal prep.
Equipment
- 20 cm (8-inch) square baking dish
- Mixing bowls
- Whisk
- Spatula or spoon
Ingredients
- Nonstick spray or butter for greasing the pan
- 200 g old-fashioned rolled oats (about 2 cups)
- 12 g baking powder (about 1 Tbsp)
- 5 g pumpkin pie spice (about 1 tsp)
- 1/4 tsp fine salt
- 50 g brown sugar (about 1/4 cup packed)
- 2 large eggs
- 240 g pumpkin purée (about 1 cup; not pumpkin pie filling)
- 300 ml milk (about 1 1/4 cups; dairy or unsweetened non-dairy)
- 60 ml pure maple syrup (about 1/4 cup)
- 5 ml vanilla extract (about 1 tsp)
- 60–90 g mix-ins optional (about 1/2–3/4 cup): chopped pecans or walnuts, chocolate chips, dried cranberries
Instructions
- Heat the oven to 175°C (350°F). Grease a 20 cm (8-inch) square baking dish (a 23 cm/9-inch square works too, but will be thinner).
- Mix the dry ingredients: In a large bowl, stir together the rolled oats, baking powder, pumpkin pie spice, salt, and brown sugar.
- Whisk the wet ingredients: In a second bowl, whisk the eggs until fully combined, then whisk in the pumpkin purée, milk, maple syrup, and vanilla.
- Combine: Pour the wet mixture into the oat mixture and stir until no dry pockets remain, scraping the bottom of the bowl so baking powder and sugar are fully mixed in.
- Add mix-ins (optional): Fold in nuts/chips/fruit if using (about 1/2 cup is a good amount for clean slices).
- Bake: Pour into the prepared dish and smooth the top. Bake 30–40 minutes, until the edges are set and lightly browned and the center springs back when tapped.
- Cool before slicing: Let cool in the pan for 15–20 minutes to firm up, then cut into 6 squares.
- Meal prep: Once fully cool, pack squares into containers; if stacking, place parchment between pieces.
Nutrition
Calories: 260kcalCarbohydrates: 44gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 62mgSodium: 380mgPotassium: 320mgFiber: 5gSugar: 17gVitamin A: 5200IUVitamin C: 2mgCalcium: 140mgIron: 2.2mg
Tried this recipe?Let us know how it was!
