Pumpkin Baked Oatmeal

4.91 from 11 votes

Healthy pumpkin baked oatmeal with cranberries, almond butter, and warming spices makes the perfect healthy fall breakfast recipe. Made with only a handful of ingredients and in one bowl, it is great for meal prep or a healthy snack throughout the week. Gluten-free and dairy-free.

Course Breakfast

Cuisine American

Keyword baked pumpkin oatmeal, Healthy Baked Oatmeal, Pumpkin Baked Oatmeal, pumpkin oatmeal bake

Prep Time 5

Cook Time 35

Total Time 40

Servings pieces

Calories 216kcal

Author Kelly Nardo

Ingredients

1 can (15 ounces) pumpkin puree
1/2 cup milk of choice
2 large eggs
1/4 cup almond butter (64 grams)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/4 cups rolled oats (225 grams)
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup dried cranberries (60 grams - plus more for topping if desired)
oil, for greasing the pan
optional toppings: almond butter, honey, cinnamon, yogurt...

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with melted coconut oil and set aside.
Mix ingredients. In a medium-sized mixing bowl, add wet ingredients (pumpkin, milk, eggs, almond butter, maple syrup, and vanilla) and mix well to combine. Add your dry ingredients (oats, dried cranberries, pumpkin pie spice, cinnamon, ginger, and salt) and mix well to combine. I like to save a few dried cranberries to sprinkle on top.
Bake. Pour the oat mixture into the prepared baking dish, spreading it out evenly. Sprinkle with some more cranberries if desired. Bake for 30-35 minutes until firm and a toothpick comes out clean. Let cool for 5-10 minutes and slice into 9 equal-sized bars.
Enjoy! Serve as is or with a dollop of greek yogurt and a drizzle of maple syrup and enjoy!

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