Baked Pumpkin Oatmeal

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


  • 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


  • 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.


Keywords: baked oatmeal, breakfast recipe, low-sugar breakfast, make ahead breakfast, protein baked oatmeal, pumpkin spice baked oatmeal, pumpkin pie baked oatmeal, pumpkin spice oatmeal

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