High-fiber Baked Pumpkin Spice Oatmeal

Oatmeal, canned pumpkin, walnuts, and berries baked into a hearty, low-sugar breakfast. Pumpkin Spice Baked Oatmeal is real food, deliciously. 

I’ve been on a pumpkin roll.

After making Pumpkin Spice Seedy Granola, there was leftover pumpkin, so I stirred it into the milk mixture when I made Berry Baked Oatmeal. I was delighted with the creamy results and happy to have another pumpkin recipe!

In this recipe, as it bakes, the pumpkin rises to the top, so the oatmeal looks like pumpkin pie. Except for all the berries peaking through.

Rate it below and pin it for later, please and thank you!

Baked Pumpkin Oatmeal

This one bowl recipe is mix and pour. Mix all the ingredients together and bake.

• 2 cups berries, frozen is fine
• 2 cups old-fashioned oats
• 1/2 cup walnuts
• 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 a15-ounce can
• 1/2 cup plain yogurt
• 1 egg, beaten
• 2 T maple syrup

Cook’s Note: There are several spices. You could substitute 3 teaspoons of pumpkin spice for all the spices in this baked oatmeal. But if you don’t have some on hand, you can leave them out. While they all add up to spiced deliciousness, you won’t miss a couple.

This recipe uses half a can of pumpkin. I freeze the remaining pumpkin in an airtight bag or container. When ready to bake oatmeal again, let it thaw before you begin cooking. Or check out more ideas on how to use leftover pumpkin.

Apple Pumpkin Butter

Baked oatmeal with more fiber

Because I’m adding more fiber to about everything I make, this baked oatmeal recipe is a exactly what I want. Pumpkin, oats, walnuts, berries, quinoa and flax all increase the fiber!

High Five Fiber Challenge

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 and make high fiber meals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.

Oats, pumpkin, walnuts and berries baked into a hearty low-sugar breakfast.

Baked Pumpkin Oatmeal benefits

• 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. Beta carotene is converted to vitamin A which helps your eyes and immune system. Go, Orange!
• Pumpkin is a healthy vegetable. Canned pumpkin is convenient to keep on hand. Rich in potassium, it helps lower blood pressure. It’s also a good fiber source.
• The spice blend adds complex flavors, making it just plain yummy. Plus the spice compounds help reduce inflammation and strengthen cells.
• It’s pumped up with protein. Yogurt, milk, egg, quinoa, nuts and seeds are good protein sources.
• This easy pumpkin recipe can be made ahead and keeps for a 4-5 days, making mornings ja whole lot 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!

Top with your favorite fruit and nuts

MORE healthy breakfast recipes

• baked peach oatmeal
• yogurt cranberry tart
• berry cardamom baked oatmeal
• meatloaf egg muffin
• oatmeal with chai walnuts
• gyros breakfast burrito
• mushroom spinach strata
• make-ahead egg and cheese sandwich
• overnight oats

Baked Pumpkin Oatmeal

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Oats, pumpkin, walnuts and berries are baked into a hearty, low-sugar breakfast. This protein baked oatmeal has milk, quinoa, egg, yogurt, nuts and seeds. Baked Pumpkin Oatmeal is a great way to start the day!

• Author: Judy Barbe
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 1x
• Category: Breakfast
• Method: oven
• Cuisine: American

Ingredients

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• 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

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Instructions

• First: Heat oven to 325°F. Lightly spray a 1-quart or 8 x 8-inch baking dish with cooking spray.
• Mix: 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.

Nutrition

• Serving Size: 3/4 cup
• Calories: 330