Healthy Pumpkin Oatmeal Breakfast Bake: Easy 30-Minute Recipe
A warm, cozy, and healthy pumpkin oatmeal breakfast bake that comes together in under 30 minutes. Perfect for busy mornings or meal prep, this naturally sweetened dish is packed with fall flavors and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (180g) rolled oats
- 1 cup (240g) pumpkin puree
- 1 cup (240ml) milk (any kind)
- 2 large eggs, room temperature
- 1/4 cup (60ml) maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional toppings: 1/2 cup chopped pecans or walnuts, 1/4 cup dark chocolate chips, 1/4 cup dried cranberries, Greek yogurt for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with coconut oil or butter. Line with parchment paper if desired.
- In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir well.
- In a medium bowl, whisk together 1 cup pumpkin puree, 1 cup milk, 2 eggs, 1/4 cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in any optional add-ins (nuts, chocolate chips, dried fruit), reserving a handful for topping.
- Pour the mixture into the prepared baking dish and spread evenly. Tap the dish gently on the counter to settle.
- Bake for 22-25 minutes, until the top is golden brown and the edges are set. The center may still be slightly jiggly.
- Cool for 5 minutes before serving. This allows the texture to firm up.
Notes
Don’t use instant oats; they turn mushy. Room temperature eggs help prevent coconut oil from seizing. Let the bake rest for 5 minutes after baking for best texture. For a vegan version, replace eggs with 2 flax eggs. For gluten-free, use certified gluten-free rolled oats.
Nutrition
- Serving Size: 1 serving (1/6 of re
- Calories: 245
- Sugar: 12
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 5
- Protein: 8
Keywords: pumpkin oatmeal bake, healthy breakfast, oatmeal bake, pumpkin breakfast, easy breakfast recipe, meal prep breakfast