It's October which means it is officially pumpkin season! Does anyone else feel like this year has flown by so far?! If you are ready to jump on the pumpkin-everything bandwagon, this Pumpkin Pie Baked Oatmeal is a must try. This fall oatmeal recipe is full of good-for-you ingredients like real pumpkin puree, heart healthy oats, flaxseed meal, maple syrup, and all the fall spices.
Why Baked Oatmeal?
It's no secret that I love oats, but funnily enough I don't enjoy traditional oatmeal. I had oatmeal for breakfast so much during college, I think just got tired of the taste and the texture. BUT - I still love to cook and bake with oats, and this Pumpkin Pie Baked Oatmeal is a favorite of mine during the cooler months!
Baked oatmeal has become really popular over the past couple of years, and I am all about it. It usually consists of oats, a liquid, spices, and mix-ins. For this seasonal baked oatmeal recipe, I use bananas or applesauce, 100% pumpkin puree, and maple syrup as the main liquids, a touch of spice from my 5-Ingredient Homemade Pumpkin Pie Spice Blend, and flax meal and pecans as mix-ins.
Baked oatmeal requires some prep and has a longer cooking time than a bowl of microwave oats, but it has more texture than your typical bowl of oatmeal and it reheats well making it great for meal prep. Whether you love your daily bowl of oats or you're in need of a new breakfast recipe, this Pumpkin Pie Baked Oatmeal is a fun and delicious way to switch up your breakfast routine!
Start Your Day with Fiber
As a dietitian, I try to make recipes that are both delicious and beneficial for your health. This make-ahead, fall breakfast recipe is full of flavor AND full of beneficial nutrients including heart healthy fats, plant based protein, energizing carbohydrates, vitamin A, and dietary fiber.
Did you know that most Americans do not get enough fiber in their diet? The daily fiber intake recommendation for adults under 50 years of age is 25 g/day for women and 38 g/day for men. Fiber consumption is important as it plays a beneficial role in digestive health, weight management, promotes fullness, and may help reduce your risk certain diseases such as type 2 diabetes, heart disease, and certain types of cancers.
A great way to better meet your fiber needs is to have a fiber rich breakfast. Whole grains, nuts and seeds, vegetables, fruits, and legumes are all good sources of fiber, and this baked oatmeal recipes has almost all of these food groups! The fiber in my Pumpkin Pie Baked Oatmeal recipe comes from oats, flax meal, pecans, banana or applesauce, and pumpkin puree. Have a slice and start your day off with a healthy dose of fiber to help you better meet you body's need.
More Breakfast Recipes to Try This Fall
I am a breakfast lover through and through, as is my husband. I particularly love fall-inspired breakfast recipes with warm spices and fall produce like pears, apples, sweet potato, and/or pumpkin. I obviously love my Pumpkin Pie Baked Oatmeal, but I thought I'd share a few other favorites with you!
What’s in This Recipe?
Very ripe banana – sweeter than less ripe bananas, contains fiber, potassium, and resistant starch
100% pumpkin puree – contains vitamin A for eye, skin, immune health as well as potassium and vitamin C
Eggs – contains protein, choline, antioxidants, and fat soluble vitamins
Maple syrup – natural sweetener, rich in manganese
Vanilla extract – adds flavor!
Oats* – contains fiber to promote heart health and digestive health as well as energizing carbohydrates
Flaxmeal – contains ALA omega 3 fatty acids and fiber which both promote heart health
Baking powder – leavening agent
Seasonings – cinnamon, nutmeg, ginger, cloves, allspice, and salt
Pecans – contains, vitamin E, fiber, and plant-based protein
Notes: This recipe is dairy free, vegetarian, and can easily be made gluten free* if you use certified gluten free old fashioned oats. For more protein, you can add 2 scoops of collagen powder (it will not longer be vegetarian is you add this). If choose to you make this baked oatmeal ahead of time, microwave individual servings on high for about 1 minute to reheat.
Pumpkin Pie Baked Oatmeal
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45-50 minutes
Servings: 4 servings
1 very ripe banana, mashed (about 3/4 cup or 1/2 cup unsweetened applesauce
3/4 cup 100% pumpkin puree
2 large eggs
1/3 cup maple syrup
2 tsp. vanilla extract
2 cups old fashioned oats*
2 tbsp. flax meal
1/4 tsp. salt
1/2 cup chopped pecans
Whole pecans for topping (optional)
Whipped cream for topping (optional)
Preheat the oven to 350oF. Coat an 8x8" casserole dish with nonstick spray.
In a mixing bowl, whisk together the banana/applesauce pumpkin puree, eggs, maple syrup, and vanilla extract.
Next add the oats, flax meal, baking powder, and spices. Mix until combined.
Mix in the chopped pecans.
Transfer the oat mixture to the greased casserole dish. Top with whole pecans as desired.
Bake for 35-40 minutes or until the edges are golden brown and the center is firm to the touch.
Serve warm topped with whipped cream if desired.
Store any leftovers in an airtight container in the fridge for up to 5 days. See reheat instructions here.