Healthy Pumpkin Oat Breakfast Bake: Easy Meal Prep
A warm, spiced, and filling baked oatmeal made with pumpkin, oats, and maple syrup. Perfect for meal prep, this healthy breakfast bake tastes like pumpkin pie filling met oatmeal and decided to become breakfast.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (180g) rolled oats
- 1 can (15 oz / 425g) pumpkin puree
- 1 ½ cups (360ml) milk (any kind)
- 2 large eggs, room temperature
- ⅓ cup (80ml) pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup dried cranberries (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray, or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, and vanilla extract until completely smooth.
- In a separate medium bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir until spices are evenly distributed.
- Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined. Fold in any optional mix-ins like pecans or cranberries.
- Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle extra pecans on top if desired.
- Bake for 35-40 minutes, until the top is golden brown and the center is set. A knife inserted in the center should come out clean or with a few moist crumbs.
- Let it cool in the dish for at least 10 minutes before slicing. This allows the bake to set properly.
- Slice into 8 equal portions. Serve warm, at room temperature, or cold.
Notes
Let the bake rest for 10 minutes after baking to set properly. Use room temperature ingredients for even baking. For a gluten-free version, use certified gluten-free rolled oats. For a lower-sugar option, reduce maple syrup to ¼ cup and add 1 mashed banana.
Nutrition
- Serving Size: 1 slice (1/8 of reci
- Calories: 245
- Sugar: 12
- Sodium: 200
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 6
- Protein: 9
Keywords: pumpkin oat breakfast bake, healthy baked oatmeal, pumpkin breakfast, meal prep breakfast, fall breakfast recipe