Baked Pumpkin Oatmeal

I love breakfast. I eat breakfast every day. I notice such a difference in myself throughout the day when I eat a good, balanced breakfast. This baked pumpkin oatmeal is so hearty and filled with nutrients (not to mention protein!) it will fill you up and give you the boost you need to kick some serious you-know-what all day long!

I usually mix this up the night before and bake it in the morning. I put it in the oven and it bakes while I am getting ready-how perfect is that! 

Mix up the oats, brown sugar, walnuts, rasins, and protein powder in a big bowl.

Next add the spices…

Stir to combine and then add pumpkin, egg, and almond milk. I start with 2 T of almond milk (you could also use regular) and add more if the mixture needs to be thinned out a little.

Mix well and spread the ooey gooey deliciousness into a baking dish that you’ve prepared with cooking spray.

Now, try to resist the urge to eat spoonfuls of it just as it is. I’ve been there, I know it’s tough, but you can do it! :)

Either refrigerate overnight (to bake in the morning) or bake at 350 degrees for 30-40 minutes, until the top is crispy golden brown and the oats are tender.


Hearty, filling, tasty, warm, and packed with all kinds of good stuff. This baked oatmeal has become one of my new favorite breakfasts. What’s yours???


Pumpkin Baked Oatmeal

  • 2 cups uncooked oats
  • 1/2 cup packed brown sugar
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 1 scoop protein powder
  • 1 can pumpkin
  • 2 tablespoons almond milk (plus more if needed)
  • 1 large egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Cooking spray


  1. Preheat oven to 350°.
  2. Combine the first 5 ingredients in a medium bowl. Add vanilla, cinnamon, nutmeg, and salt. Stir to mix. Add the almond milk, pumpkin, and egg; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 30-40 minutes. Serve warm.


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