Pumpkin Spice Oatmeal Bake
Time for another oatmeal bake recipe and you better believe it tastes like pumpkin pie!! This pumpkin spice oatmeal bake is so simple to make and prep for the week which is a must when it comes to breakfast time in our house. Ruthie wakes up HUNGRY, so she needs something quick that she will love and this oatmeal bake is a winner! We just got back from hawaii and had no food in the house so I knew the first thing on my list was to make this bake. Especially because I gave the poor girl peanut butter toast every single morning of our trip and I am pretty sure she is over that. I also happen to love this with some coffee in the morning and it is getting me in the holiday spirit!
Every year September and October come and I wonder when it will get cooler. But every year it doesn’t get cooler until mid November!! So this year I am just embracing the fall flavors while it’s 90 degrees outside…. why not? I am a fan of pumpkin but I think apple is my #1 above that, what about you? I plan on bringing lots of apple goodness to the blog this fall so be prepared and stock up!
So delicious and so simple – win win!
If you love this Pumpkin Spice Oatmeal Bake, here are a few other recipes you will love:
Nutrition Fun Facts:
Did you know???:
- 1 Cup of Pumpkin has 2.6 g fiber
- 1 Cup of Pumpkin contains 245% RDI for Vitamin A
- Pumpkin is high in antioxidants
- Pumpkin is nutrient dense and low calorie; pumpkin clocks in at under 50 calories per cup and consists of about 94% of water
- Studies show that carotenoids like beta-carotene found in Pumpkin can act as a natural sunblock
- Pumpkin seeds are also edible and packed with nutrients that offer different benefits. For example, pumpkin seeds may improve bladder and heart health
Pin the image below to save this Pumpkin Spice Oatmeal Bake for later!
Pumpkin Spice Oatmeal Bake
- 2 and 1/4 cups Bob’s Red Mill Old Fashioned Rolled Oats
- 2 tbsp flax meal (ground flax seeds)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup pumpkin puree
- 3/4 cup almond milk
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- Combine all ingredients in a bowl and pour into a square pyrex dish that has been lightly oiled.
- Bake at 350 degrees for about 35 minutes.
- Store in the refrigerator!
Doubled recipe. Replaced egg with 1tbsp flaxseed and 3tbsp water per egg for coworker w allergy. Added 10 min baking time due to larger amount. Came out great. Thank you for the amazing recipe!!
So glad you liked it!!
Yes! My daughter has egg allergy so I was thinking of trying this with the egg replacer and I saw your comment! Thanks for taking the time to include this, I’m definitely going to make this now!
Can you use quick cooking rolled oats?
You can! The consistency will be a bit different but still good!
Could you leave out the flax meal, or replace it with something else? What would you use instead?
You can leave it out and just replace with more oats!
Can I use regular or coconut milk??
Looks amazing!!!!! What do you think adding protein powder to this would look like?
I haven’t tried that! But you can definitely add some and see!
So I bought all the ingredients (so I thought lol) but forgot pumpkin!! I used two ripe bananas mashed and it still worked out great. Also used whole milk instead of almond milk because that’s what I had. Kids loved it last night with dinner (1 and 3) and glad I had some leftovers for breakfast. Also bars are so much easier than muffins lol
Banana is the perfect replacement! Glad they liked it!
Everyone in our house loves this! My 10 month old DEVOURS it. I love making a double batch over the weekend to have it handy all week long – a single batch never lasts us the whole week
That is so good to hear!
Should I use sweetened or unsweetened almond milk?
can you freeze it?
Yes you can!!
Can you use a rectangular Pyrex dish instead?
Yes! It will just be thinner so less bake time, about 30 minutes!
Kelsey! Thank you for being so generous with your time and effort to help us win in the kitchen!! Can’t wait to make this right now! Thank you again
YAY! You are welcome!
We love this so much! I often throw in a shredded carrot or zucchini…. and maybe some chocolate chips
the best oatmeal ever! tastes like you’re having dessert for breakfast even though it’s healthy! super filling and delicious
This is such an amazing recipe!! Tastes so so good and even my 9 month old says “yumyumyum” while eating it! Love the ease of the recipe and the quality of ingredients!
Aww love that!!
I had to make some changes for what I had on hand, and it turned out great. I used 1 cup of rolled oats, and 1 and 1/4 cup quick oats. Other subs I used were oat milk, a medium egg, and I didn’t have pumpkin pie spice so I used 1 Tbs. of cinnamon and 1 tsp. of ginger (it would be better with a little cloves and nutmeg too I think). I also added in a handful of chopped walnuts. It smelled so good baking, and everyone loved it! This recipe is definitely a keeper.
Wonderful great swaps
Perfect breakfast meal prep for fall! Next time I want to try to make them as muffins also!
Great either way!