PUMPKIN MORNING GLORY BAKED OATS

This post may contain affiliate links that won’t change your price but will share some commission.

Pumpkin Morning Glory Baked Oats are delicious, nutritious, and seasonally festive. This hearty and satisfying recipe is one of my favorite breakfasts on cool fall mornings.

Pumpkin Morning Glory Baked Oats

I added pumpkin puree to classic ‘morning glory’ ingredients of carrots, apples, and raisins for a fun and wholesome twist for baked oatmeal.

Baked oats are healthy and delicious. For me, they’re an easy way to have a nutritious breakfast all week because they reheat so well.

Pumpkin Morning Glory Baked Oats

PUMPKIN MORNING GLORY BAKED OATS

This recipe is very versatile, you can substitute different fruit and nuts for a whole new flavor. If you don’t like apples use pears or simply omit them.

With three cups of old-fashioned rolled oats, this recipe makes eight generous portions. As well, it’s budget-friendly especially if you stock up when oats are on sale.

You can also half or double this recipe to suit your needs. As I noted above, they reheat well so you can make them into muffins, freeze, and reheat for a quick breakfast or snack even on busy weekdays.

Furthermore, if you work out early in the morning, you may want to add a scoop of vanilla protein powder and bump up the protein. Which makes them a great snack later in the day as well.

Pumpkin Morning Glory Baked Oats

TIPS FOR MAKING

Taking into account all those benefits, are you ready to make Pumpkin Baked Oatmeal yet? 😉

Some people don’t like traditionally made oatmeal. If you’re one of those people, I urge you to give baked oatmeal a try. Baked oatmeal has a completely different texture. It’s more like a cake, and I use that term loosely, not ‘mushy’ as some people describe traditionally cooked oats.

You may see other baked oatmeal recipes that instruct you to grate the carrots and apples. I’m about the fastest way possible, especially when it comes to breakfast. Therefore, I pop the carrots and apples into a food processor or mini food processor (because the mini is much easier to clean!) and they’re chopped in seconds!

Pumpkin Morning Glory Baked Oats

INGREDIENTS AND SUBSTITUTIONS

  1. Egg. The egg is a binder in the recipe. You can replace them with applesauce or banana just recognize they may not hold together as well.
  2. Almond milk. As well, you can substitute the almond milk with whole, 1%, or 2% regular milk, cashew milk, or soy milk.
  3. Carrot. If you don’t like carrots you can omit them, but they do give a distinct flavor.
  4. Apple. You can really use any fruit in the same quantity. If you use pineapple or other canned fruit, drain it first.
  5. Raisins. Dried cranberries, dates, or dried mango will make a nice sub.
  6. Coconut oil. Melted butter or margarine or vegetable oil are other options.
  7. Almonds. Walnuts, sunflower seeds, and pecans are alternatives you can use instead of almonds.
  8. Coconut sugar. Also, maple syrup, honey, agave, brown sugar (either light or dark), or granulated sugar are all options.
  9. Pumpkin spice and cinnamon. You can use all pumpkin spice or all ground cinnamon if you prefer.
  10. Oats. Don’t use quick-cooking oats, I recommend old-fashioned rolled oats.
  11. Pumpkin. You need pumpkin puree, not pumpkin pie filling.

MORE TO MAKE!

  1. Blueberry Banana Bread with Almond Milk
  2. Fresh Peach Cobbler Bread
  3. Healthy Oatmeal Date Breakfast Cookies
  4. Healthy Breakfast Cookie Recipe
  5. Brownie Batter Protein Balls
  6. Healthy No-Bake Chocolate Cookies
  7. Healthy Oatmeal Date Breakfast Cookies
  8. Brownie Batter Overnight Protein Oats
  9. Homemade Larabar Bites
  10. French Quarter Praline Spread
  11. Pumpkin Morning Glory Muffins
  12. and You can also find great recipes at my Recipe Box
Pumpkin Morning Glory Baked Oats

Pumpkin Morning Glory Baked Oats

Delicious as well as nutritious, this oatmeal recipe is full of healthy ingredients.
Author: Paula
5 from 10 votes
Print Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 servings
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.

Ingredients

  • 1 large egg
  • 1 and ½ cup almond milk or your favorite milk
  • 1 and ½ cup carrots grated or chopped small
  • 1 cup pumpkin puree
  • 1 cup apple chopped fine or grated
  • ½ cup raisins
  • cup almonds chopped or sliced
  • cup coconut sugar
  • ¼ cup coconut oil melted
  • 1 and ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 scoop vanilla or unflavored protein powder optional

Instructions

  • Please see the post above for substitutions.
  • Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick spray or coconut oil.
  • Whisk the egg. Then add the egg along with all the remaining ingredients to a large bowl and stir with a large spoon or spatula until all the ingredients are well incorporated.
  • Pour them in o your prepared baking dish.
  • Bake uncovered for 30 to 35 minutes.
  • The oats are cooked through after 25 to 30 minutes it just depends how toasted you want the top to be. As well, cooking them longer will dry them out more if you want a cake-like texture. As with anything else that you bake, time depends on if your oven has been calibrated and the size and color of the baking pan that you use. (I bake them for 30 minutes, turn the oven off, and allow them to set inside the hot oven for another 5 minutes.)
  • Remove the baked oats from the oven and allow them to cool 5 minutes before serving. Serve plain or with syrup.
  • Refrigerate leftovers in an airtight container for up to 1 week. Reheat in the microwave.
  • They also freeze well. I recommend cutting them into squares, wrapping, and freezing them individually. You can reheat for a few seconds in the microwave.

Nutrition

Calories: 301kcal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 351mg | Potassium: 396mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8819IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

6 Comments

  1. 5 stars
    There are lots of food blogger like this But the best food recipe “Pumpkin Morning Glory Baked Oats” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.

  2. 5 stars
    Really loved this pumpkin morning glory baked oats recipe! Tasted really delicious and amazing! Highly recommended! Thanks a lot for sharing this tasty recipe! Well done!

  3. 5 stars
    A perfect recipe for a Sunday meal prep! Enjoying these baked oats for breakfast throughout the week.

  4. 5 stars
    Oh Paula! Pumpkin Muffins are one of my favorite breakfast/snack options for Fall. These look fabulous! I love your add-ins to make them even more hearty.

5 from 10 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!