Pumpkin Baked Oatmeal

4.91 from 11 votes

Healthy pumpkin baked oatmeal with cranberries, pecans, almond butter, and warming spices makes the perfect healthy fall breakfast recipe. Made with simple ingredients and in one bowl, it makes a great option for a meal prep breakfast or a healthy snack throughout the week.

Course Breakfast

Cuisine American

Keyword baked pumpkin oatmeal, Healthy Baked Oatmeal, Pumpkin Baked Oatmeal, pumpkin oatmeal bake

Prep Time 10

Cook Time 35

Total Time 45

Servings pieces

Calories 243kcal

Author Kelly Nardo

Equipment

8x8 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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