Are baked oats still healthy?

Yes, baked oats are a healthy breakfast option; especially when made with whole, minimally processed ingredients. They provide complex carbs, fiber, and protein to keep you full longer. This recipe uses natural sweeteners and real pumpkin, so you're skipping the refined sugars and additives often found in packaged cereals.

Is pumpkin oatmeal good for you?

Pumpkin oatmeal is incredibly good for you. Pumpkin is rich in beta carotene (which converts to vitamin A), fiber, and antioxidants. Combined with oats, which help with heart health and digestion, you get a nourishing meal that supports energy, satiety, and overall wellness.

Why does my baked pumpkin go soggy?

Baked pumpkin oatmeal may turn out soggy if there’s too much liquid or the oats used are instant instead of rolled. Always measure the liquid-to-oat ratio carefully, and let it cool after baking so it sets. Also, avoid covering it while it’s hot—trapped steam can make it soft on top.

Is pumpkin overnight oats healthy?

Yes, pumpkin overnight oats are just as healthy - if not more so -than baked versions. They're made without heat, which retains more nutrients, and they’re naturally creamy thanks to pumpkin purée. Use unsweetened milk, chia seeds, and a natural sweetener for a fiber-packed, make-ahead breakfast loaded with fall flavor.

Pumpkin Baked Oatmeal: Easy & Wholesome Fall Favorite

Name: Pumpkin Baked oatmeal
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 cup pumpkin purée; 2 large eggs; 1 ¾ cups milk (dairy or plant-based); ¼ cup maple syrup; 1½ tsp pumpkin pie spice; 1 tsp baking powder; ½ tsp vanilla extract; Pinch of salt; Optional: ½ cup chopped nuts or chocolate chips

Ingredients

Scale

2 cups rolled oats

1 cup pumpkin purée

2 large eggs

1 ¾ cups milk (dairy or plant-based)

¼ cup maple syrup

1½ tsp pumpkin pie spice

1 tsp baking powder

½ tsp vanilla extract

Pinch of salt

Optional: ½ cup chopped nuts or chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 baking dish.

2. In a large bowl, whisk together the eggs, pumpkin purée, milk, maple syrup, and vanilla.

3. Add the oats, pumpkin pie spice, baking powder, and salt. Mix until combined.

4. Fold in optional add-ins like nuts or chocolate chips, if using.

5. Pour the mixture into the prepared baking dish and spread evenly.

6. Bake for 35–40 minutes until the center is set and the top is golden.

7. Let it cool for 10 minutes before slicing and serving.

8. Store leftovers in an airtight container in the fridge up to 5 days, or freeze slices individually.

Notes

Make it dairy-free by using almond or oat milk.

Great for meal prep: slice and reheat throughout the week.

Serve with yogurt, nut butter, or maple drizzle for a satisfying breakfast.

Author: Chef Saly
Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 square
Calories: 185
Sugar: 5g
Sodium: 80mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg