Pumpkin baked oatmeal made with old-fashioned oats, Planet Oat Unsweetened VanillaOatmilk, a touch of maple syrup for sweetness, and plenty of chocolate chips for good measure. This delicious baked oatmeal is perfect as a filling breakfast or healthy afternoon snack. The best part? It is incredibly easy to make and a great recipe to meal prep in advance.
This recipe is sponsored by Planet Oat who I am excited to be partnering with throughout 2021. All thoughts and opinions are my own.
Baked oatmeal is a warm breakfast casserole that usually contains old fashioned oats, eggs, and milk. One of the great things about baked oatmeal, in comparison to a traditional bowl of oats, is that baked oatmeal can be prepped, baked, and then reheated. It is a great option for when you’re on the go, and need a quick healthy start to your day.
Healthy Pumpkin Baked Oatmeal Ingredients
Eggs:these help to hold the baked oatmeal together.
Planet Oat Unsweetened Vanilla Oatmilk:I love using Planet Oat Oatmilk in this recipe for its delicious creamy taste/ Their Unsweetened Vanilla Oatmilk flavor is perfect as it adds a subtle sweet vanilla flavor without any added sugar. Planet Oat Oatmilk is also free from gluten, lactose, soy, peanuts, and tree nuts which makes it a great option for everyone.
Pumpkin Puree:pure pumpkin puree gives this baked oatmeal a delicious texture and flavor. Be sure you grab pumpkin puree and not pumpkin pie filling. You can also make a homemade batch yourself if you prefer!
Maple Syrup:this gives the oatmeal the perfect amount of sweetness. You can use honey if you prefer.
Cashew Butter:to keep this recipe dairy free, it uses cashew butter instead of traditional dairy butter. The cashew butter helps to give the baked oatmeal a bit of richness. If you prefer, you could substitute the cashew butter with peanut butter or whatever nut butter you have on hand!
Vanilla Extract: any good oatmeal always includes a touch of vanilla extract.
Old Fashioned Oats: if you have a gluten allergy you will want to look for certified gluten-free oats.
Pumpkin Pie Spice:pumpkin pie spice adds that delicious warm flavor to the oatmeal that makes it taste just like pumpkin pie.
Chocolate Chips:you can’t go wrong with chocolate chips! This is an optional addition but I think that it is absolutely delicious. The chocolate chips really work well oatmeal to give it additional sweetness!
Ingredients Swaps and Additions
Add your favorite nuts and seeds:baked oatmeal is incredibly easy to customize. Add in a few handfuls of chopped pecans, walnuts, and pumpkin seeds. or sliced almonds for a little crunch.
Use extra spices:if you want to increase the spices in this recipe go for it! If you’d like to, feel free to add in a bit of extract cinnamon.
Add fruit:skip the chocolate chips and add in your favorite fresh fruit like blueberries, raspberries, blackberries, or even bananas.
How to Make Pumpkin Pie Baked Oatmeal
Step One: First, start by preheating your oven to 350 degrees.
Step Two: Next, it’s time to make the baked oatmeal batter. To a mixing bowl, add the eggs, Planet Oat Unsweetened Vanilla Oatmilk, pumpkin puree, maple syrup, cashew butter, and vanilla extract. Whisk all of the wet ingredients together until well combined.
Step Three: Next, add the gluten free oats, baking powder, pumpkin pie spice, and salt to the mixing bowl and stir until everything is well combined.
Step Four: Now, fold the chocolate chips into the batter until well combined.
Step Five: Transfer the pumpkin pie baked oatmeal to a 9×13 baking dish that has been well greased with coconut or avocado oil. Top with extra chocolate chips, if you like.
Step Six: Bake the oatmeal at 350 degrees for 25-30 minutes until the oatmeal is just almost set. Let it cool before slicing and serving.
Can I Make Pumpkin Baked Oatmeal in Advance?
Option One: Because the oats will soak up all of the liquid in the batter, I do not recommend prepping the batter in advance and baking the next morning. Instead, I find it more helpful to prep all of the dry ingredients and all of the wet ingredients separately the night before.
To do this, add all of the dry ingredients to a mixing bowl, cover, and let sit on the counter. Next, whisk together all of the wet ingredients in a mixing bowl until well combined. Cover the mixture and place in the fridge.
The next day, when you are ready to make your baked oatmeal, just combine the wet and the dry ingredients, fold in any mix-ins and bake.
Option Two: The second option is my personal favorite which is to bake the oatmeal the night before and then reheat in the morning. You can reheat a slice of the oatmeal in the microwave for thirty seconds at a time until hot.
Ways to Serve
This baked oatmeal is perfectly good on its own but you can also add a drizzle of maple syrup for extra sweetness. I love to top it with a dollop of dairy-free plain or vanilla Greek yogurt or even dairy-free whipped cream for a little decadence. Fresh berries, sliced nuts or seeds, and nut butter are also delicious options.
How to Store and Reheat Leftover Baked Oatmeal
Store the baked oatmeal in an air-tight container in the fridge for 4-5 days.
Reheat the baked oatmeal in the microwave for thirty seconds at a time until warm or in the oven at 350 degrees, wrapped in foil, until warmed through.
Can You Freeze This Baked Oatmeal?
Yes! To freeze the oatmeal, let it come to a complete cool and then transfer to a freezer safe storage container. You can reheat the oatmeal in the oven at 350 degrees wrapped in foil until warmed through or in the microwave.
I hope you give this Pumpkin Baked Oatmeal a try! This makes a quick and easy breakfast or snack that everyone will love!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
1/3 cup mini chocolate chips (plus 1 tablespoon for the top)
Preheat oven to 350 degrees.
To a large mixing bowl, add the eggs, Plant Oat Oatmilk, pumpkin puree, maple syrup, cashew butter, melted coconut oil, and vanilla extract. Whisk all of the wet ingredients together until well combined.
Next, add the gluten free oats, baking powder, pumpkin pie spice, and salt to the mixing bowl and stir until well combined.
Next, fold the chocolate chips into the batter until well combined.
Transfer the oatmeal batter to a greased 9×13 baking dish. Top with extra chocolate chips, if you like.
Bake at 350 degrees for 25-30 minutes until the oatmeal is just almost set.