The single-serving pumpkin baked oatmeal contains nutrients and sweet cinnamon and pumpkin flavors. It tastes like eating pumpkin pie for breakfast.

Add a few choco chips, and every bite will remind me of a vast, gooey oatmeal chocolate chip pumpkin cookie fresh from the oven.

Breakfast Pumpkin Baked Oats

Pumpkin season is officially here. Grocery stores, coffee shops, and food blogs are awash with pumpkin-flavored products.

Pumpkin spice is available everywhere, from Trader Joe’s and Starbucks.

This healthy pumpkin oatmeal is a great way to use those Libby’s cans.

This recipe is low in fat and calories but high in fiber and protein. It also contains a lot of vitamin A.

Pumpkin-baked oatmeal ingredients

You’ll need rolled oats, cinnamon, pumpkin purée, pie spices, baking powder, and salt. Also, you can use water or milk.

You can add pure vanilla extract and a few shredded coconuts, chopped walnuts, or pecans if desired.

Can’t find canned pumpkins? You can substitute canned sweet potato or canned pumpkin puree. Here’s how to cook sweet potato.

You can use either quick or rolled oats for this recipe. Also, quinoa or spelled flakes work. Steel-cut oats are not something I’ve tried and cannot recommend.

The pumpkin pie spice gives the oatmeal cake a spicy Fall flavor. If you don’t have any, double the cinnamon.

How to bake pumpkin oatmeal

Prepare the oven at 350 degrees Fahrenheit.

Mix all ingredients in a large bowl or, if you prefer, add them directly to a blender and blend until smooth.

Pour the oatmeal batter into a dish that can be baked. Choose a deep dish if you want the inside to be gooey. Choose a shallow and wide dish if you prefer oatmeal with a cakey texture and evenly cooked.

Bake in the middle rack for 20 minutes.

Top with Coconut Whipped Cream, almond butter, chocolate, maple syrup, blueberries, or strawberries.

You can make the oatmeal cakes the night before if you wish. After baking, let it cool down and then cover it loosely with a cloth. Refrigerate overnight. The following day, reheat in the oven or microwave for a quick breakfast.

Blended baked oatmeal

It’s been years since I posted the blended oatmeal trick, but it has recently returned on social media.

You can find various results by searching TikTok for pumpkin-baked oatmeal.

This quick recipe allows you to skip the blending step if you like the chewy texture or do not have a blender.

A personal blender is an excellent option to blend your oats. Magic Bullet brands can be cleaned in the dishwasher.


Half a cup of rolled oats

Add 1/4 tsp of pumpkin pie spice or 1/4 tsp additional cinnamon.

1/4 tsp Baking Powder

1/8 tsp of salt

Half a cup of milk or water

1/4 cup canned sweet potato (or pumpkin)

Sweetener of Choice: 1 1/2 tbsp

Optional: 1-2 tablespoons of nut butter

Add-ins like crushed nuts, pecans (or chocolate chips), shredded coconut, etc.


Preheat the oven to 350 F. Mix all ingredients or use a blender. If desired, blend. Pour into an oven-safe dish that has been greased. Use a deep word if you prefer a gooey interior. If you want the recipe fully cooked, use a shallower word. Bake for 20 minutes. Enjoy! Add toppings to your liking.

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