Best 3 Healthy Pumpkin Oatmeal Bake Recipes
Start your day with a warm and comforting bowl of Pumpkin Oatmeal Bake, a delightful fusion of seasonal flavors and wholesome ingredients. This easy-to-make breakfast dish combines the richness of pumpkin, the heartiness of oats, and a medley of warm spices, resulting in a symphony of flavors that will awaken your senses. Whether you prefer a classic pumpkin oatmeal or crave a decadent chocolate chip pumpkin oatmeal, this versatile recipe offers variations to suit every palate. Dive into the goodness of pumpkin pie oatmeal, a sweet and satisfying treat that captures the essence of fall in every bite. For those seeking a protein-packed start to their day, the protein pumpkin oatmeal is an ideal choice, offering a boost of energy and essential nutrients. And for those with dietary restrictions, the gluten-free pumpkin oatmeal provides a delicious and inclusive option. With its simple steps and customizable variations, this Pumpkin Oatmeal Bake promises a delightful and nutritious start to your day.
Let's cook with our recipes!
PUMPKIN BAKED OATMEAL
This pumpkin baked oatmeal is a healthy fall breakfast that's gluten-free, vegan and refined sugar-free. Perfect for meal prep or a weekend brunch.
Provided by Jessica Bippen
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.
- Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms.
- In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.
- Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45 minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.
- While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking.
- Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.
- To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15-20 minutes.
HEALTHY BAKED PUMPKIN OATMEAL
If you like pumpkin spice flavors, you'll love this healthy pumpkin baked oatmeal. Made with no refined sugar, flour or oil, this healthy baked oatmeal recipe is great as a make-ahead breakfast option for busy weekdays.
Provided by Erin Indahl-Fink
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with non-stick baking spray. Set aside.
- In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
- Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
- Lastly, stir 1/2 cup of the chopped pecans. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of pecans.
- Bake at 350 degrees for 30-32 minutes.
- Remove from oven and let cool for at least 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 - 1.5x4" bar
BAKED PUMPKIN OATMEAL
This easy recipe for Baked Pumpkin Oatmeal is a must on your meal prep list. It comes together in minutes and gets baked in the oven for about 40 minutes. It reheats well all week, making it perfect for busy mornings. Lightly sweetened, packed with real pumpkin and pumpkin pie spice for the ultimate fall baked oatmeal recipe.
Provided by Ashley
Categories Breakfast
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF and grease or line 8×8 baking dish or similar size; set aside.
- In a large bowl whisk together eggs, maple syrup, oil, pumpkin, vanilla extract and milk.
- Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined.
- Pour batter into prepared baking dish and bake for 35-45 minutes, until edges are golden.
- Allow oatmeal to cool for at least 20 minutes if serving as squares. You can also serve immediately in bowls with your favorite toppings.
Tips:
- For a creamier texture, use full-fat coconut milk or Greek yogurt instead of almond milk. - If you don't have pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor. - Add a pinch of pumpkin pie spice or cinnamon for extra flavor. - Top the oatmeal bake with chopped nuts, seeds, or dried fruit before baking for a crunchy topping. - If you want a sweeter oatmeal bake, add a tablespoon of maple syrup or honey. - For a vegan oatmeal bake, use almond milk, coconut milk, and maple syrup instead of dairy products. - If you have leftover oatmeal bake, it can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.Conclusion:
This healthy pumpkin oatmeal bake is a delicious and nutritious breakfast or snack that can be enjoyed all year round. It's easy to make, customizable to your liking, and packed with wholesome ingredients that will keep you feeling full and satisfied. So next time you're looking for a healthy and delicious way to start your day, give this pumpkin oatmeal bake a try!
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