It’s officially fall, and that means pumpkin! Nothing screams fall more than pumpkin and a cozy oatmeal recipe. So we are making healthy pumpkin baked oatmeal with cranberries and pecans!
It is full of pumpkin spice flavor, and everything is mixed in one bowl for a warm, comforting breakfast or snack that both adults and kids will enjoy. Plus, the leftovers are great to have on hand for busy mornings.
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Once cooled, this pumpkin oatmeal gets a little firmer and takes on a dense and chewy texture, and they taste like an oatmeal cookie. I love topping a piece with some greek yogurt, nut butter, and cinnamon for a delicious snack (especially as a pre-workout)!
Why you’ll love this pumpkin baked oatmeal recipe
- warm and cozy and perfect for cool fall mornings – or all year round if you love pumpkin!
- easy to make – simply mix and bake.
- lightly sweetened – just 2 tablespoons of honey are used in this recipe.
- macro-balanced – a good balance of complex carbs, fiber, and some protein and healthy fats to keep your blood sugar stable.
- great for meal prep – have it on hand during the week for any easy addition to breakfast, snack, or dessert.
What is baked oatmeal?
Baked oatmeal is a mix of rolled oats, liquid (usually some kind of milk), eggs, sweetener, and other additions like fruit, nuts, or chocolate chips that is baked until firm and golden brown on top. It’s a perfect make-ahead addition to breakfast, a snack, or can be enjoyed as a dessert.
Is baked oatmeal healthy?
Baked oatmeal can make a healthy and delicious breakfast or snack. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. By making baked oatmeal at home, you can easily customize it to fit your liking and nutrition goals.
Each one of these baked pumpkin oatmeal bars has 243 calories, 34 grams of carbohydrates, 8 grams of protein, 9 grams of fat, and 6 grams of fiber for a balanced snack.
Ingredients
- canned pumpkin puree – make sure it’s 100% pumpkin and not pumpkin pie filling.
- milk – dairy or non-dairy works.
- eggs
- almond butter
- maple syrup – just 2 tablespoons for a touch of sweetness.
- vanilla extract
- rolled oats – I suggest old-fashioned rolled oats.
- pumpkin pie spice
- cinnamon
- ground ginger
- dried cranberries
- pecans
- salt – to help bring the flavors together.
How to make pumpkin baked oatmeal
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Mix wet ingredients.
In a medium-sized mixing bowl, add pumpkin, milk, eggs, almond butter, maple syrup, and vanilla, and mix well to combine.
Mix dry ingredients.
Add 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 a greased 8×8 pan, spreading it out evenly. Sprinkle with some more cranberries and chopped pecans if desired. Bake for 35-40 minutes until golden and firm on top.
Enjoy!
Let cool and slice into 9 equal-sized bars. Serve as is or with a dollop of greek yogurt and a drizzle of maple syrup and enjoy!
Storage and reheating
Substitutions and additions
There are endless ways you can change up this oatmeal bake to meet your dietary preferences, or if you want to change the flavors some.
- pumpkin puree – make sure to use 100% pumpkin puree.
- milk – any kind of dairy or dairy-free milk (almond milk, coconut milk, oat milk…) will work.
- 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 two 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.
- vanilla extract – vanilla bean paste will be delicious instead.
- rolled oats – old-fashioned oats are the same as rolled oats. Quick oats will work instead of rolled oats. Steel-cut oats will not work, as the texture is different. Use certified gluten-free oats if needed.
- pumpkin pie spice – if you don’t have pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, cloves, and allspice will work instead. You will need 1 tablespoon total.
- dried cranberries – raisins will work instead.
- pecans – walnuts or pumpkin seeds would be a delicious substitute.
And here are some additions to spice up these bars:
- fresh fruit – blueberries or diced apples would be delicious.
- chocolate chips
- shredded coconut
- chia seeds, hemp seeds, or ground flax – for more healthy fats.
- 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.
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!
Pumpkin Baked Oatmeal
equipment
- 8×8 pan
ingredients
- 1 can (15 ounces) pumpkin puree
- 1/2 cup milk of choice (I used whole)
- 2 large eggs
- 1/4 cup almond butter (64 grams)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats (250 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)
- 3 tablespoons pecans, roughly chopped, for topping (optional – 23 grams)
- oil, for greasing the pan
- optional toppings – greek yogurt, almond butter, maple syrup, cinnamon…
instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with oil, butter, or cooking spray and set aside.
- Mix ingredients. In a medium-sized mixing bowl, add the wet ingredients of pumpkin, milk, eggs, almond butter, maple syrup, and vanilla, and mix well to combine. Add your dry ingredients of 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 and chopped pecans if desired. Bake for 35-40 minutes until firm and a toothpick comes out clean. Let cool 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!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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One of my family’s favorite breakfasts!!
Glad you enjoy it, Kelsey, thanks for typing it!
Simply delicious.
Thanks for trying it, Lori!
This was a such an easy meal prep breakfast, I have to get out the door early for work and it is an easy bake and easy take. My only problem was my protein powder I added. I added vanilla protein and it really changed the texture of it. Next time I’ll probaly do half the protein powder or none at all to keep the graininess away : )
Glad it made for an easy morning! And yes, the protein will dry it out some, so adding more liquid will help, or just using a little less like you said. Thanks for trying it!
Delicious! Perfect pre-workout or breakfast with a little almond butter on top!
So glad you enjoyed them, Adina! Thanks for trying them!
Very tasty and good for you
Glad you enjoyed it Dan!
I love this recipe for a balanced addition to my breakfast. It keeps really well in the fridge and is perfect for a little sweet fix in the evening, too. I made it using a little bit of maple syrup to cut the sour cranberries a little bit this time; I didn’t know I could love it more before trying that! So easy to make, adaptable, and only one bowl… doesn’t get better than that!
Oh yum, that sounds so good and I am going to have to try that! Thanks for trying it Molly!!
Looks good and healthy
I think mom would love it! Not too sweet and a good snack to have on hand!