It’s officially fall and that means it’s pumpkin time! Nothing screams fall more than pumpkin and a cozy baked oatmeal recipe. So here we are sharing this healthy pumpkin baked oatmeal with cranberries!

It is full of pumpkin spice flavor, everything is mixed together in one bowl, and then is all baked together into a warm and comforting breakfast or snack. These bars are great warm right out of the oven, but my favorite way to enjoy them is cold.

Once cooled, they get a little firmer and take on a dense and chewy texture and it tastes like a big fat oatmeal cookie to me. Smear them with some greek yogurt, nut butter, and cinnamon and you have one heck of a snack!

Besides the fact that they are delicious, this baked pumpkin oatmeal recipe makes a great addition to your diet. It’s filled with healthy complex carbs, whole grains, fiber, and some protein and healthy fats. Eat it for breakfast with some eggs, have it as a snack, or I love them as the perfect pre-workout snack.

Pumpkin baked oatmeal in a baking dish on a kitchen towel.

Why we love this pumpkin baked oatmeal

warm and cozy and perfect for cool fall mornings – or all year round if you love pumpkin
easy to make – simply just mix it all up and bake
packed with complex carbohydrates, fiber, and healthy fats
lightly sweetened
great for meal prep – have it on hand during the week for any easy addition to breakfast, snack, or dessert

Ingredients

rolled oats – I suggest old-fashioned rolled oats
canned pumpkin puree
milk – dairy or non-dairy work
eggs
almond butter
maple syrup – just 2 tablespoons for a touch of sweetness
vanilla extract
pumpkin pie spice
cinnamon
ground ginger
dried cranberries
salt

White counter with a can of pumpkin puree, a bowl of almond butter, a jar of milk, 2 eggs, a bowl of vanilla extract, a bowl of maple syrup, a bowl of dried cranberries, a bowl of oats, and a plate of spices.

How to make pumpkin baked oatmeal

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with melted coconut oil and set aside.
Mix ingredients. In a medium-sized mixing bowl, add wet ingredients and mix well to combine. Add your dry ingredients and mix well to combine. Stir in dried cranberries. I like to save a few for sprinkling on top.
Bake. Pour the oat mixture into the prepared baking dish, spreading it out evenly. Bake for 30-35 minutes until firm and a toothpick comes out clean. Let cool for 5-10 minutes and slice into 9 equal-sized bars.
Enjoy! Serve as is or with a dollop of greek yogurt and a drizzle of maple syrup and enjoy!

Large glass bowl filled with pumpkin puree, eggs, milk, almond butter, and vanilla extract.

Bowl filled with a pumpkin batter with a fork in it.

Storage

fridge – first, let the bars cool completely. Add to a sealable airtight container or you can simply wrap the pan you baked it in with tin foil or saran wrap. Store leftovers in the fridge for up to a week.
reheat – pop it in the microwave for 30-60 seconds until warm/hot. You can also eat it cold right out of the fridge (usually what I do!).
to freeze – let cool completely and place individual bars on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours or until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love these reusable silicone bags) and freeze for up to 3 months. You can also wrap each one in individual portions and throw them right in the freezer after they have cooled. Defrost by placing them in the refrigerator and then warming up the microwave if desired.

Large bowl with a pumpkin mixture topped with rolled oats, dried cranberries, and spices.

Oats mixed with pumpkin puree and dried cranberries in a large bowl.

Substitutions and additions

There are endless ways you can change up this oatmeal bake to meet your dietary preferences or if you just want a change the flavors some.

rolled oats – you can use quick cooking oats instead of rolled oats. I would not recommend steel cut oats for this recipe. To make gluten-free, make sure you are using certified gluten-free oats.
milk – dairy or dairy-free work. I’ve used both and no difference in the outcome.
eggs – egg whites should work instead of whole eggs if you want to increase the protein a little more. If you are vegan or can’t have eggs, you can try to substitute with 2 flax eggs. I haven’t tried this, but they are usually a 1:1 substitute in recipes.
almond butter – peanut butter, cashew butter, and pecan butter would all work. Sunflower seed butter or tahini would be great for a nut-free option.
maple syrup – honey or liquid sweetener of choice will work
dried cranberries – raisins will work instead of cranberries

And here are some additions to spice up these bars:

fresh fruit – blueberries or diced apples would be delicious
chocolate chips
chopped nuts or seeds – pecans, walnuts, or pumpkin seeds would all be delicious.
shredded coconut
protein powder – if you’re looking to up the protein a little more, you can stir in some protein powder (vanilla would be delicious). Depending on what kind you use, if the batter looks too thick, I would stir in a little more milk.

More healthy oatmeal recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

A piece of pumpkin baked oatmeal on a small white plate topped with greek yogurt, cinnamon, and honey. Behind it is a pan of more baked oatmeal.

4.88 from 8 votes

Pumpkin Baked Oatmeal

Author: Kelly

Healthy pumpkin baked oatmeal with cranberries, almond butter, and warming spices makes the perfect healthy fall breakfast recipe. Made with only a handful of ingredients and in one bowl, it is great for meal prep or a healthy snack throughout the week. Gluten-free and dairy-free.

Print Recipe Pin Recipe

Course: Breakfast

Calories: 216kcal

Protein: 7g

Carbs: 32g

Fat: 7g

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: pieces

ingredients

1 can (15 ounces) pumpkin puree
1/2 cup milk of choice
2 large eggs
1/4 cup almond butter (64 grams)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/4 cups rolled oats (225 grams)
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup dried cranberries (60 grams – plus more for topping if desired)
oil, for greasing the pan
optional toppings: almond butter, honey, cinnamon, yogurt…

instructions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with melted coconut oil and set aside.
Mix ingredients. In a medium-sized mixing bowl, add wet ingredients (pumpkin, milk, eggs, almond butter, maple syrup, and vanilla) and mix well to combine. Add your dry ingredients (oats, dried cranberries, pumpkin pie spice, cinnamon, ginger, and salt) and mix well to combine. I like to save a few dried cranberries to sprinkle on top.
Bake. Pour the oat mixture into the prepared baking dish, spreading it out evenly. Sprinkle with some more cranberries if desired. Bake for 30-35 minutes until firm and a toothpick comes out clean. Let cool for 5-10 minutes and slice into 9 equal-sized bars.
Enjoy! Serve as is or with a dollop of greek yogurt and a drizzle of maple syrup and enjoy!

video

nutrition

Nutrition Facts

Pumpkin Baked Oatmeal

Amount Per Serving (1 piece)

Calories 216 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1.3g8%

Polyunsaturated Fat 1.8g

Monounsaturated Fat 3.3g

Cholesterol 42.7mg14%

Sodium 75mg3%

Potassium 289mg8%

Carbohydrates 32g11%

Fiber 5.3g22%

Sugar 9.8g11%

Protein 7g14%

Vitamin A 392IU8%

Vitamin C 2mg2%

Calcium 82mg8%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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