Pumpkin Baked Oatmeal

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A fall take on my popular baked oatmeal recipe! Pumpkin baked oatmeal is a delicious, healthy breakfast option that’s packed with warm spices and pumpkin flavor. It’s freezer friendly and ideal for busy mornings.

Makes 14-16 muffins

3 cups old fashioned oats
⅓ cup ground flaxseed or flaxseed meal
1 Tbsp ground cinnamon
1½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup maple syrup
1 cup pumpkin puree  
¼ cup vegetable oil
1 cup milk
1 tsp vanilla extract
¼ cup almond butter
¼ cup raisins or mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in almond butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

Enjoy!

Tips on Pumpkin Baked Oatmeal

  • This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
  • Peanut butter can be substituted for the almond butter if you don’t have almond butter on hand.
  • You can use any dried fruit you’d like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.

Drink Pairing

Golden Milk

Full of honey, turmeric, cinnamon and ginger, a mug of warm Golden Milk goes perfectly with Pumpkin Baked Oatmeal.

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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal


  • Author: MittenGirl
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 14 muffins 1x

Description

Pumpkin baked oatmeal is a delicious, healthy breakfast option that’s packed with warm spices and pumpkin flavor.


Scale

Ingredients

3 cups old fashioned oats
⅓ cup ground flaxseed or flaxseed meal
1 Tbsp ground cinnamon
1½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup maple syrup
1 cup pumpkin puree  
¼ cup vegetable oil
1 cup milk
1 tsp vanilla extract
¼ cup almond butter
¼ cup raisins or mini chocolate chips


Instructions

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in almond butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

Enjoy!

  • Category: Breakfast
  • Cuisine: American

Keywords: baked oatmeal, muffins, oats, pumpkin, pumpkin spice, breakfast, freezer friendly

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Pumpkin Baked Oatmeal

4 Comments

  1. AutismMama says:

    Absolutely luv this recipe! Delicious! It’s the perfect food for hiding lots of important nutrients for our kiddos. It’s packed with fiber, protein and omega3s!

    Since it can be gluten free and dairy free, it also meets our particular family need. If you have nut allergies, you can also substitute sunbutter for almond butter. So easy for kids to help make with you!

  2. sherry Burley says:

    This sounds good! I wonder if I could put it in a loaf pan instead of muffins? I’m gonna give it a try.

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