This healthy baked oatmeal is the best way to get all of your favorite seasonal flavors in one cozy dish. Oats, warm spices, canned pumpkin, and just a touch of caramelized brown sugar topping make this crave-worthy baked oatmeal a must-make this fall.
With back-to-school season upon us, I think we all need some more fast and healthy family-friendly recipes in our arsenal.
Baked oatmeal is the best for rushed weekday mornings because you can make it once, then reheat squares for the next day or two when you’re in a hurry to get the kids out the door on time.
Both of my boys love baked oatmeal, and I’ll add that it’s also easier to eat with a fork and a little less messy for Birch than porridge-style oats.
Luckily this healthy baked oatmeal (with pumpkin!) checks all the boxes.
Top it with whatever you’re craving: fresh fruit, nut butter, raisins, or a drizzle of maple syrup to really take it over the top.
Ingredients for Pumpkin Baked Oatmeal
- Rolled oats, not quick oats or steel cut
- Pumpkin pureé. make sure it’s not pumpkin pie mix, which has other ingredients added
- Egg, which gives it that cake-like texture
- Milk for moisture
- Vanilla for depth
- Cinnamon & pumpkin pie spice because this combination plays so well with the pumpkin
- Salt to bring out flavor
- Raisins & brown sugar for just a hint of sweetness!
How To Make Baked Oatmeal
Like most baked goods, this recipe follows the “muffin method” of mix the wet, mix the dry, combine and then bake.
I like to use a whisk to get the wet ingredients super well-combined and a bit frothy.
Once everything is mixed together, you’ll just add it to a (greased and parchment lined) pan and bake for about 25 minutes or until set.
Pro tip: add a little bit more brown sugar on the top and move the pan to the highest oven rack for the last five minutes of bake time to get a slightly crunchy caramelized top.
This recipe is not very sweet (so it’s very kid friendly!).
But you can always add more sweetness with your toppings later or add a little extra sugar if you’d like.
The pumpkin lends a beautiful deep orange color, perfect for your fall brunch tables.
Lay out the toppings and let everyone build their own for a really fun group meal.
Baked Oatmeal FAQs
What type of baking dish works best for baked oatmeal?
A square (8×8) baking dish or metal pan works best for this recipe.
If you use anything bigger, the oatmeal will be too thin and the baking time will likely need to be adjusted. I like it best when the squares are on the thicker side.
The texture is nice and chewy with a soft, tender inside.
How should I store baked oatmeal? How long does it keep?
I recommend cutting your baked oatmeal into squares once it’s cooled and then storing in the refrigerator in an airtight container. It’ll last for at least 3-4 days.
When you’re ready to serve it, just reheat in the microwave or toaster oven and add your favorite toppings. Easy!
Recipe Substitutions
Use whatever milk you prefer
Almond milk, soy milk, cashew milk or any other alternative will work just fine here.
Sub a flax egg to make it vegan
Make this recipe vegan by subbing in a flax “egg” for the egg. 1 tablespoon of ground flax + 3 tablespoons of water = 1 egg.
Just stir and let sit for a few minutes until it gels, then add it just as you would the egg.
How to make it gluten-free
Make sure to use certified gluten-free oats. Otherwise this recipe is already gluten-free!
I’m a big fan of recipes that feel so cozy and comforting once the weather starts to cool off.
This with a steamy cup of coffee on the side is everything I want on a fall morning!
Clearly I have a thing for baked oatmeal because I’ve made many variations of this over the years.
If you love this recipe, check out my pineapple upside down baked oatmeal, eggnog spiced baked oatmeal, apple walnut baked oatmeal, or coffee almond baked oatmeal.
Healthy Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 cup pumpkin pureé
- 1 egg
- 1.5 cups milk or milk alternative
- 1 teaspoon vanilla extract
- 1/4 cup raisins optional
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 375° F.
- Grease an 8x8 square metal pan with nonstick cook spray and line with parchment paper. Set aside.
- Mix oats through salt in a medium bowl.
- Add pumpkin through vanilla to a large bowl and whisk well.
- Add dry ingredients to wet and stir until just combined. Fold in raisins (if using) and pour into the pan. Top with brown sugar.
- Bake for 25 minutes or until set. Remove from oven and let stand 5-10 minutes before cutting.
Photos by Leanne Ray at Healthyish Appetite.
Vera says
Could this recipe be doubled?
Could.you add more brown sugar into recipe before baking?
Would 1/4cup work ok?
Kath Younger says
Yes and yes!
Kathryn Louise says
Thanks so much for this Kath >>> subbing in a flax “egg” for the egg.
I never used Pumpkin before… I know !! I may try this
K~
Postcard Stories says
Such an autumnal food. I’ll definitely try out this dish. Thanks for the recipe!
Meg says
I made this yesterday to have for breakfast for the week. It is delicious and very easy to make. I added walnuts instead of raisins and drizzled a little pure maple syrup before eating. This is a great idea for meal prep, I can’t wait to try different flavor combinations.
Jen G. says
I’ve made this many times over the past probably 9 years since I first came across it. I was curious if you’ve ever blended your oats in this recipe and how it turned out. I’ve been blending them into oat flour for other baked oat recipes and it comes out nice and fluffy.
Kath Younger says
Oh that’s a neat idea! I think it would produce more of a muffiny texture, but I haven’t ever tried it! Maybe something like this: https://www.katheats.com/the-little-rascal