pumpkin pie baked oatmeal

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This is a simple & delicious make-ahead breakfast that can also be eaten cold for a quick, energy-rich snack. Warm it up in the morning and top with some sliced bananas, applesauce or greek yoghurt. Drizzle it with a little maple syrup if you’re feeling indulgent!


2 c. slow cook rolled oats
1/2 c. oat bran
2 tsp pumpkin pie spice
2 tsp aluminum-free baking powder
1/4 tsp sea salt
1 apple, cut into 1/2” cubes (no need to peel if it’s organic)
1/4 c. pumpkin seeds
1.5 c. unsweetened pumpkin puree
3 tbsp maple syrup
3/4 c. unsweetened almond milk (cow’s or soy milk will also work)

To prepare:

Preheat oven to 350F. Lightly grease an 8×8 pan.

In a large bowl, combine oats, bran, pumpkin pie spice, baking powder, salt, apple and pumpkin seeds.

In a medium bowl, whisk together pumpkin puree, maple syrup and milk.

Add wet to dry and stir to combine well. Pour mixture in pan, distributing evenly, and bake for 30-35 minutes or until inserted toothpick comes out dry.  Cut into 9 squares.

Enjoy warm or refrigerate for the next morning. This also freezes well. I like to pre-portion, then freeze.

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