Healthy Pumpkin Baked Oatmeal

Healthy Pumpkin Baked Oatmeal

Happy Halloween, friends! What’s more festive than starting a fall day with pumpkin baked oatmeal? I love that this isn’t in-your-face-pumpkin, if you’re not normally a fan, but instead a delicious blend of spices and topped off with caramelized bananas. ┬áCanned pumpkin is a great, healthy baking substitute year-round and replaces oil in a recipe at a 1:1 ratio.

I made this Sunday morning and it was SO good, easy and ready in under 40 minutes. Brian and I both poured a little almond milk on the bottom of our bowl and drizzled a little maple syrup on top for the perfect finishing touch. It reheats well, so make it on a weekend and you’ll have breakfast for the week!

 

Print Recipe
Healthy Pumpkin Baked Oatmeal
Servings
Ingredients
  • 3 cups rolled oats not quick cooking
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch nutmeg
  • 2 cups canned pumpkin
  • 2 egg whites
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 3/4 cup unsweetened almond milk
  • 2 medium ripe bananas sliced
  • 1 tsp vanilla extract
  • 2 tsp brown sugar
Servings
Ingredients
  • 3 cups rolled oats not quick cooking
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch nutmeg
  • 2 cups canned pumpkin
  • 2 egg whites
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 3/4 cup unsweetened almond milk
  • 2 medium ripe bananas sliced
  • 1 tsp vanilla extract
  • 2 tsp brown sugar
Instructions
  1. Heat oven to 375 F. Spray a 9x13 baking pan with non-stick spray and set aside.
  2. Gently stir the sliced ripe bananas in a small bowl with the vanilla extract and brown sugar until evenly coated. Set aside.
  3. In a big mixing bowl combine the rolled oats, all spices (cinnamon, nutmeg, clove), salt and baking powder. Set aside.
  4. In another large bowl combine the pumpkin, egg whites, maple syrup and vanilla extract, stirring until smooth. Next add the almond milk and again stir until creamy.
  5. Pour the pumpkin mixture into the bowl with the rolled oats and spices and mix well.
  6. Transfer the mixture into the baking pan and top with the sliced bananas.
  7. Bake for 30 minutes. When finished cooking sprinkle brown sugar on top of the oatmeal and broil for 2 minutes.
  8. Serve with a drizzle of maple syrup or almond milk and enjoy!
Recipe Notes
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6 Comments

  1. October 31, 2017 / 9:30 am

    YUM! Saving this!! My husband and I would both love this!

  2. susyqstyles
    October 31, 2017 / 11:03 am

    YUM!! I am so happy to see that the maple syrup replaces refined sugar….This is a must try and thank you for sharing!

  3. October 31, 2017 / 11:07 am

    love your recipes! this looks great

  4. November 1, 2017 / 10:35 am

    I might have to save this and make it for Thanksgiving morning. Looks so good!

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