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.
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
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.
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!
INGREDIENTS AND SUBSTITUTIONS
- 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.
- Almond milk. As well, you can substitute the almond milk with whole, 1%, or 2% regular milk, cashew milk, or soy milk.
- Carrot. If you don’t like carrots you can omit them, but they do give a distinct flavor.
- Apple. You can really use any fruit in the same quantity. If you use pineapple or other canned fruit, drain it first.
- Raisins. Dried cranberries, dates, or dried mango will make a nice sub.
- Coconut oil. Melted butter or margarine or vegetable oil are other options.
- Almonds. Walnuts, sunflower seeds, and pecans are alternatives you can use instead of almonds.
- Coconut sugar. Also, maple syrup, honey, agave, brown sugar (either light or dark), or granulated sugar are all options.
- Pumpkin spice and cinnamon. You can use all pumpkin spice or all ground cinnamon if you prefer.
- Oats. Don’t use quick-cooking oats, I recommend old-fashioned rolled oats.
- Pumpkin. You need pumpkin puree, not pumpkin pie filling.
MORE TO MAKE!
- Blueberry Banana Bread with Almond Milk
- Fresh Peach Cobbler Bread
- Healthy Oatmeal Date Breakfast Cookies
- Healthy Breakfast Cookie Recipe
- Brownie Batter Protein Balls
- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- French Quarter Praline Spread
- Pumpkin Morning Glory Muffins
Pumpkin Morning Glory Baked Oats
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- 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
- ⅓ cup almonds chopped or sliced
- ⅓ 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
- Please see the post above for substitutions.
- Preheat your oven to 375°F. Spray a 9x13-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.