Oats, pumpkin, walnuts and berries are baked into a hearty, low-sugar breakfast. Real food, deliciously.
Seems lately I’ve been on a pumpkin roll.
As it bakes, the pumpkin rises to the top, so the oatmeal looks like pumpkin pie. Except for all the berries peaking through. 👀
This recipe uses several spices. You could substitute 3 teaspoons of pumpkin spice for all the spices in this baked oatmeal. Use half a can of pumpkin in this recipe, then freeze the remaining pumpkin in an airtight bag or container. When you are ready to bake oatmeal again, let it thaw before you begin cooking.
Because I’m adding more fiber to about everything I make, this baked oatmeal is a exactly what I want. Pumpkin, oats, walnuts, berries, quinoa and flax all increase the fiber!
Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
Why I like Pumpkin Spice Baked Oatmeal
- Pumpkin makes this baked oatmeal super creamy, like silky pumpkin pie. This humble squash’s color is one of its benefits. Beta carotene is responsible for the orange color and pumpkin is one of the richest sources of this powerful cell protector. Go, Orange!
- The spice blend adds complex flavors, making it just plain yummy. Plus the spice compounds help reduce inflammation and strengthen cells.
- It can be made ahead and keeps for a 4-5 days, making mornings just a little easier.
- Most of all, I love the that this is delish and nutrish. Fiber, protein, phytonutrients and healthy fats, all on the same spoon. That’s a LiveBest recipe!
Pumpkin Spice Baked Oatmeal
- 2 cups berries, frozen is fine
- 2 cups old-fashioned oats
- 1/2 cup walnuts, coarsely chopped
- 1/4 quinoa, uncooked
- 2 T ground flax seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk
- 1 cup pumpkin, or half a 15-ounce can
- 1/2 cup plain yogurt
- 1 egg, beaten
- 2 T maple syrup
- Heat oven to 325°F.
- Lightly spray a 1-quart or 8 x 8-inch baking dish with cooking spray.
- In a small bowl combine oats, nuts, quinoa, flax seeds, cinnamon, ginger, cloves, salt, allspice and nutmeg. Spoon into the baking dish.
- Combine milk, pumpkin, yogurt, egg and maple syrup. Blend thoroughly. Pour liquid ingredients over oatmeal. Sprinkle fruit over milk mixture.
- Bake at 325° for 40 minutes or until lightly browned and set.
- Serve warm or at room temperature. If serving later, cover and refrigerate. Top with milk or yogurt before serving.