Home » Breakfast » Pumpkin Baked Oatmeal
by Nora | (Updated: )
4.6 from 77 votes
|4 Comments
Prep Time 10 mins
Total Time 40 mins
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Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal! This recipe is Trim Healthy Mama friendly (THM E), low fat and gluten free (if using certified gf ingredients!).
Baked oatmeal is one of my all-time favorite E breakfasts. It’s quick and easy to assemble, it can be made ahead and it kind of feels like eating cake for breakfast. I really don’t see how you could go wrong with that 😉
I already have a fall-favorite here on the blog, myCinnamon Apple Baked Oatmeal. But I thought it was time to share my Pumpkin Baked Oatmeal, too!
I mean, this is basically the casserole version ofPumpkin Oatmeal Pancakes, just without the flipping, right?! So, so awesome.
This healthy Pumpkin Baked Oatmeal
- is vegetables for breakfast! OK, not a huge helping… But still 🙂
- is flexible – prep it the night before (if you’re a planner) or right in the morning (if you’re… not a planner, which is 100% me). The only thing that changes is the texture a little.
- once it’s cool, it’s super portable!
My kids and husband (who is not the biggest fan of pumpkin) enjoy this so much. I’m sure yours will, too!
Oh and PS: You can make your own pumpkin purée AND your own pumpkin spice mix for this – isn’t that awesome?! (Or maybe it’s just me getting so excited about this, ha!)
How to make this recipe
All you have to do is mix the dry ingredients RIGHT in the baking dish (saves a dirty bowl!!).
By the way: The unsweetened dried cranberries and sprinkling of pecans are optional, but very yummy! I’m at goal weight and nursing, so I really need them. But hold them if you’re looking to lose weight or have some stubborn pounds.
Then, you whisk up the wet ingredients and pour them right into the dish with the dry ingredients and stir well.
Finally, you refrigerate (either for 6-8 hours or for… 10 minutes… don’t judge my unplanning self 😉 ) and then bake.
Couldn’t be any easier!
Recipe tips
- Instead of unsweetened almond milk, we also like using local raw cow’s milk. (I skim the cream off the top to use that in S meals!)
- Instead of egg whites, you can also use 2-3 whole eggs if you’re not concerned about making the bake super low fat.
- Instead of the Stevia blend (something like Truvia or the THM Gentle Sweet), you can use 1/8 teaspoon pure stevia extract OR 1 tablespoon THM Super Sweet Blend. You can also use 1/4 cup maple syrup OR 1/4 cup honey.
Serving suggestions
This oatmeal has pumpkin and oats for fiber and gentle carbs and egg whites for protein.
We like to eat it with a generous helping of Greek yogurt (low fat for E, kids and husbands can benefit from full fat for a crossover!) and my husband packs on the chopped pecans, too.
We also like adding a side of cinnamon apples – yum!
More THM breakfast recipes
- Keto Pumpkin Bread
- The Best Healthy Pumpkin Muffins
- Pumpkin Oatmeal Pancakes
- Cinnamon Apple Baked Oatmeal | THM E
PSIf you try this recipe, why not leave a star rating in the recipe card right below and/ora review in the comment sectionfurther down the page? I always appreciate your feedback! You can also follow me onPinterest,FacebookorInstagram.Sign upfor my email list, too!
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Pumpkin Baked Oatmeal | THM E
Recipe Author: Nora
Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast you can prep ahead the night before. Serve it with Greek yogurt for an extra filling and protein-rich meal!
made it? tap the stars to add your rating!
4.6 from 77 votes
Add a Review Pin Recipe
Servings 6 servings
Difficulty Easy
Prep Time 10 mins
Cook Time 30 mins
Chilling time 6 hrs
Total Time 40 mins
Ingredients
- 2 cups oats use gluten free if necessary
- 3 tablespoons chopped pecans optional
- 2 tablespoons unsweetened dried cranberries optional
- 3 tablespoons Stevia blend like Gentle Sweet or Swerve; see notes for substitute
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk unsweetened almond is a great choice, see notes for substitute
- 1 cup canned pumpkin
- ½ cup egg whites about 3 large, see notes for substitute
- 2 teaspoons pure vanilla extract
Instructions
Place all dry ingredients in a 7×11 baking dish. Stir well.
Place all wet ingredients into a measuring jug. Whisk well.
Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.
Notes
- Instead of unsweetened almond milk, we also like using local raw cow’s milk. (I skim the cream off the top to use that in S meals!)
- Instead of egg whites, you can also use 2-3 whole eggs if you’re not concerned about making the bake super low fat.
- Instead of the Stevia blend (something like Truvia or the THM Gentle Sweet), you can use 1/8 teaspoon pure stevia extract OR 1 tablespoon THM Super Sweet Blend. You can also use 1/4 cup maple syrup OR 1/4 cup honey.
Nutrition
Serving: 1servingCalories: 188kcalCarbohydrates: 27gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 225mgPotassium: 277mgFiber: 5gSugar: 2gVitamin A: 6355IUVitamin C: 2mgCalcium: 103mgIron: 2mg
New to Trim Healthy Mama?My site isn’t an official Trim Healthy Mama site, I just share my favorite recipes here. That’s why I don’t talk about any specific information about this feel-good way of eating – for more, you’ll have to go directly to the source. I’m adding my affiliate links to the THM books below – I own all four of them and I can only recommend them wholeheartedly!
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Reader Interactions
Comments
Di C. says
Wonderful! Thanks, Nora. So wanted pumpkin baked oatmeal this morning. I’m a last minute person, to. ? I was lazy and didn’t want to sauté apples to go with, so I chopped 2 apples, coated with cinnamon and my homemade Truvia sweetener and placed in the bottom of my 8 x 8 baking dish and topped with the batter. Baked @ 350 F for @ 52 minutes. Mmmmm.Reply
Nora says
Last minute people, unite 😉 I’m so glad it turned out well for you, Di, and that sounds SO good with the apples! I’ll have to try that.
Reply
LouAnn says
I can’t have any eggs or egg whites. Substitution for this recipe??
Reply
Nora says
LouAnn, I’m really not sure about this. You could try using applesauce (1/4 cup per egg) and using a little more baking powder, but no guarantees.
Reply