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Home » Recipes » Breakfast » Oatmeal » Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

By Taesha Butler September 1, 2021 (Updated February 11, 2023) 94 Comments

Servings9 servings
Prep Time10 mins
Cook Time35 mins
Jump to Recipe
4.77 from 86 votes

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is a perfect healthy breakfast or a great recipe to make as part of meal prep.

Baked pumpkin oatmeal in a tray with a slice missing.

It is officially September and so it is time to bring on all the pumpkin recipes! Brace yourselves, TNNers! This Maine girl gets real excited about all things fall.

Baked oatmeal is one of my favorite easy breakfasts to either make as part of meal prep or to throw together to bake while I get myself and the family ready for the day. It seriously takes only 10 minutes to throw together (if that!) and then into the oven it goes.

I love to make a batch of baked oatmeal during the weekend so that we always have something healthy to grab for breakfast in the morning…regardless of how many times we have hit the snooze button. This Pumpkin Baked Oatmeal is tasty, perfectly sweet, flavorful, and full of fueling good-for-you-ingredients. And, perhaps most importantly, it got my 10-year-old’s stamp of approval….so you know the kids are going to love this one, too!

This recipe is….

Vegetarian and nut free. It can also easily gluten free, easily egg-free, easily dairy-free.

The Veggie Loaded Roadmap

Find the recipes + tips to help you eat more veggies with my free ebook.

 
The ingredients for pumpkin baked oatmeal in a bowl before mixing.

Why this Baked Pumpkin Oatmeal is out of this world good…

  • Easy to make. One bowl. Minutes to mix and into the oven it goes. It can bake while you get ready in the morning or make it ahead of time.
  • Satisfying & filling. Loaded with fiber from oats, protein from eggs and your favorite milk, this oatmeal really sticks with you until lunch!
  • It is a wonderful part of meal prep. This Pumpkin Baked Oatmeal is good in the fridge for up to 4 days and can be enjoyed a slice at a time. Reheat in the microwave or air fryer. Or pop the whole tray of baked oatmeal into the oven covered with foil to warm up.
  • A great way to add pumpkin to breakfast. Orange pumpkin is full of tons of nutrients and is the taste of fall! Adding some to baked oatmeal makes a healthy breakfast even better in all the ways.
  • Super flavorful. Warm fall spices, delicious pumpkin, naturally sweetened with honey or maple syrup. Add some of your favorite pumpkin-friendly toppings to bring the flavor next level.
  • It’s great for feeding a crowd. This baked oatmeal recipe serves nine!
  • Naturally gluten free. Just be sure to use certified gluten free oats!
  • Adaptable. This can easily be egg-free, dairy-free, vegan or with whatever you have on hand (see suggested adaptations below).
Pumpkin baked oatmeal in the baking dish before being baked.

Homemade pumpkin pie spice

Pumpkin pie spice is the blend of spices that are commonly used together to give pumpkin pie that warm fall flavor that many of us have come to love and look for in pumpkin recipes.

Pumpkin pie spice can usually be found with all the other spices in your local grocery store. If you can’t find it or just want to make your own, pumpkin pie spice can easily be made with spices you likely already have at home.

Here is my personal blend for homemade pumpkin pie spice:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Combine in a jar with a lid. Secure the lid on top, shake to mix everything up and then enjoy in this recipe. Plus, you will have leftovers to enjoy in your next pumpkin creation!

A slice of baked pumpkin oatmeal being lifted out of the tray with a spatula.

Suggested adaptations

  • Make this Pumpkin Baked Oatmeal egg-free by replacing the two eggs in this recipe with two “flax eggs”. Make flax eggs by combining 2 tablespoons ground flax with 5 tablespoons water. Mix, let sit for 5 minutes to gel, and then add to the recipe when you would normally add the eggs.
  • Replace the pumpkin with butternut squash puree or cooked and mashed sweet potato.
  • Make this recipe dairy-free by using your favorite plant-based milk. I like unsweetened almond milk.
  • This baked oatmeal can easily be gluten free when you use certified gluten free rolled oats.
  • Add some toppings or mix-ins! Chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries would all be a lovely addition to this pumpkin oatmeal.

How to store this baked oatmeal recipe

Making it as part of meal prep? Let this Pumpkin Baked Oatmeal cool completely before covering and storing in the fridge. Enjoy it as an easy reheat-and-eat breakfast for up to 4 days.

More pumpkin recipes that you’ll love…

  • Healthy Carrot Pumpkin Muffins
  • Peanut Butter Pumpkin Bread
  • Breakfast Pumpkin Soufflé
  • Vegan Peanut Butter Cookies (with pumpkin)
  • Pumpkin Pie Smoothie
  • Instant Pot Paleo Pumpkin Chili

Loving this baked oatmeal recipe and now you’re hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded and healthy living ideas!

A slice of pumpkin baked oatmeal in a bowl with a fork. There is the baking tray of oatmeal and a measuring cup of pumpkin next to it.
Serving homemade pumpkin baked oatmeal.
Print Recipe
4.77 from 86 votes

Pumpkin Baked Oatmeal

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.
Prep Time10 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: baked oatmeal, healthy baked oatmeal, meal prep breakfast, pumpkin, rolled oats
Servings: 9 servings
Calories: 135kcal
Author: Taesha Butler

Ingredients 

  • olive oil or avocado oil for greasing
  • 2 cups rolled oats use certified gluten free if needed
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed
  • 2 large eggs can sub flax eggs to make egg-free
  • 2 teaspoons vanilla
  • 1/3 cup maple syrup or honey
  • chocolate chips, nuts, raisins or topping of choice. optional

Instructions 

  • Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
  • In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  • Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
  • Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  • Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Nutrition

Calories: 135kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 168mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4298IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Gluten-Free, Meal Prep, Oatmeal, Vegetarian Tagged With: squash

Previous Post: « Sheet Pan Orange Tofu & Veggies
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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Monique

    September 3, 2021 at 3:01 pm

    5 stars
    Another fabulous recipe from you!! 🙂 We had this yesterday morning for breakfast and it was a huge hit. Our boys both asked for seconds! Thank you for such awesome, easy to make, veggie-loaded recipes to feed our family.

    Reply
    • Taesha Butler

      September 3, 2021 at 3:09 pm

      I am so glad this veggie-loaded recipe (and others!) are a a success with your family!

      Reply
  2. Lindsay

    September 3, 2021 at 6:36 pm

    So tasty! What a perfect breakfast heading into the fall.

    Reply
    • Lindsay

      September 3, 2021 at 6:40 pm

      5 stars
      Oops not sure why it didn’t post as a 5 star

      Reply
      • Taesha Butler

        September 3, 2021 at 7:43 pm

        I’m so glad you enjoyed it, Lindsay!

        Reply
  3. Debbie

    September 4, 2021 at 1:48 pm

    5 stars
    This is the fall breakfast of my dreams! It was so easy to make, it’s great for meal prep and it is SO delicious! Thank you for another fantastic recipe!

    Reply
    • Taesha Butler

      September 5, 2021 at 2:18 pm

      I am SO glad you enjoyed it so much! It totally tastes like fall!

      Reply
  4. Jacqueline

    September 5, 2021 at 11:46 am

    5 stars
    OMG this recipe is awesome!one of the best things i ever ate (no i’m not joking, no i’m not exaggerating!). if you are a pumpkin lover kinda person please make this!it won’t disappoint you!words of my 2 years old son while eating this: “it’s so yummy, i love it” ❤️

    Reply
    • Taesha Butler

      September 5, 2021 at 2:20 pm

      I am so dazzled you enjoyed this so much! And I love hearing that your son was digging it too! Such a win!

      Reply
  5. Sally

    September 21, 2021 at 3:20 pm

    I used the flax substitute and it came out great. Thanks for that tip! Although next time I will only use 1 tsp of pumpkin pie spice. It was a little too intense for me. I will definitely make it again.

    Reply
    • Taesha Butler

      September 21, 2021 at 3:33 pm

      So glad it worked out for you, Sally! And pumpkin spice is so funny like that. People either love that intense taste or feel like a little goes a long way! Thanks for taking the time to share your feedback!

      Reply
  6. Kay

    October 29, 2021 at 3:18 pm

    2 stars
    I baked for 35 minutes and let it cool for more than 5 minutes to cut it into rectangles for serving. The consistency was cooked oatmeal; mushy and not firm. I had to spoon it out and into a bowl. I was hoping I could have it as a bar and eat on the go. The taste is fine, but not the ending result.

    Reply
    • Taesha Butler

      October 31, 2021 at 5:20 pm

      5 stars
      When warm, it is going to be soft. As I noted in the recipe, it will firm up as it cools. Also, did you make any changes to the recipe? If you make it again, let it cool a little longer and it will be easier to cut into bars and take on the go. But it is not a bar recipe, so it will be soft and will likely crumble if eaten as such. Perhaps look for a recipe that is an oatmeal bar recipe.

      Reply
    • Lincoln

      January 13, 2023 at 12:22 pm

      4 stars
      It was a bit underdone for me as well, tho I think my oven runs a bit cool, and my purée was homemade (maybe a bit wetter than storebought). So I’ll probably reduce to 1 cup of milk in future, or maybe add a little flour.

      Reply
  7. Laura

    November 7, 2021 at 3:03 am

    5 stars
    Made it twice now and it’s delicious! Will be making it again tomorrow. I like to put dark chocolate chips on top right before I stick it in the oven. Perfect recipe!

    Reply
    • Taesha Butler

      November 8, 2021 at 4:14 pm

      I am so glad you enjoyed this, Laura!

      Reply
  8. Morgan

    November 16, 2021 at 6:03 pm

    Oh my gosh this is sooooo good! I used flax seed eggs and mini chocolate chips on top and reduced the maple syrup to 1/4th. Best breakfast!

    Reply
    • Taesha Butler

      November 16, 2021 at 8:43 pm

      5 stars
      I love when you love a recipe!

      Reply
  9. JENN

    November 16, 2021 at 10:01 pm

    I made this sugar free by adding half SF maple syrup and half brown Swerve. Threw in walnuts. Oh yummy!!

    Reply
    • Taesha Butler

      November 17, 2021 at 1:34 pm

      Yum indeed! Love the walnuts!

      Reply
  10. Janaya

    December 8, 2021 at 5:27 am

    A great soft, moist pumpkiny choc chip taste, I made it half the batch and with Scottish oatmeal which is finer so it was perfect!

    Reply
    • Taesha Butler

      December 8, 2021 at 12:06 pm

      5 stars
      Oh yum! I bet it was great with Scottish oatmeal! I am so glad you enjoyed it, Janaya. Thank you for taking the time to leave a review 💚

      Reply
  11. Sarah

    January 4, 2022 at 11:36 am

    4 stars
    Thanks for the recipe. I had cooked pumpkin that I intended to make ravioli with but didn’t have the time I ended up baking for 40 minutes and it is still very moist and I’m not sure if I should have baked more. I also noticed you have chocolate chips in the picture and was wondering if you stirred into the batter of sprinkled on top.
    My 6 year old thought it looked *not* yummy-but ended up eating seconds!

    Reply
    • Taesha Butler

      January 4, 2022 at 12:04 pm

      Hi Sarah! I am glad you and your son enjoyed the oatmeal! I just sprinkled the chocolate chips on top to make it extra fun, but you could absolutely stir them into the batter if you want the chips throughout. How wet was your pumpkin in this? I know that sometimes my homemade pumpkin puree can be much wetter than the canned pumpkin you buy in a store. Perhaps that is why it was still moist after 40 minutes of baking? Also, I find that it firms up nicely as it cools, but can be soft fresh out of the oven.

      Reply
  12. Roopa

    January 19, 2022 at 7:47 pm

    Hello, thanks for sharing the recipe. Am planning to make it egg-free. I had a question on the nutrition information. Why is the Cholesterol – 41mg? Is it due to the egg? Please advise. TIA.

    Reply
    • Taesha Butler

      January 20, 2022 at 12:15 pm

      The nutritional info is an estimation and I am not a dietician, just a lady getting creative in her kitchen! Eggs have about 187mg of cholesterol each, so yes, my guess is that the 41mg is likely from the eggs in the oatmeal.

      Reply
  13. Mandi

    May 30, 2022 at 4:37 pm

    5 stars
    SO GOOD. My husband and I are trying to not eat all of the ‘baby food’ but this is tough. My 15 month old twins absolutely love it. To clarify like others, this is BAKED OATMEAL, not a granola bar. I did have to bake it for almost 40 minutes because a toothpick inserted right into the center was very mushy until then. The sides were set and baked by 35 minutes and didn’t burn with the 5 extra minutes. I did add a small handful of oats because the batter looked really, really wet. I’m not sure how much of a difference this made. I also used a sweet Indian spice mix because I didn’t have pumpkin pie spice. No chocolate toppings because of my young children. Using honey, it was perfectly sweet but also savory and filling. I’m definitely going to try variations on this bake using other fruits and maybe some veggies (I see you already have some other recipes as well!). Thanks for the inspiration!

    Reply
    • Taesha Butler

      May 30, 2022 at 5:54 pm

      Yay, I am so glad you enjoyed it. And yes, totally not a granola bar but working on something similar for those who are looking for that option!

      As for the longer baking time, I often find that ovens don’t always bake true to temp. I ran into that with many ovens in my time and found having an internal thermometer ($9 on Amazon) was a great way to know what temperature my oven was truly cooking at and it if needed to be calibrated. Also, its totally possible that your pumpkin puree was thinner than mine. But either way, I am so glad you enjoyed it!

      Reply
  14. Kayla

    August 26, 2022 at 10:56 am

    Thinking about making this this weekend but I’d like to double it for post-partum freezer prep… has anyone frozen this?

    Reply
    • Taesha Butler

      August 27, 2022 at 10:07 am

      I find this freezes well. Let it cool completely and then slice it into portions and freeze them individually.

      Reply
  15. Wanda ArbaughWandawgarbaugh@

    August 30, 2022 at 3:17 pm

    What is rolled oatmeal? I use either old fashioned oatmeal or quick oatmeal? What is best?

    Reply
    • Taesha Butler

      August 31, 2022 at 8:34 am

      Either of those oats will work! I just would not make this recipe with instant or steel cut oats

      Reply
  16. Michelle

    September 1, 2022 at 1:24 am

    Will this recipe work without the baking powder?

    Reply
    • Taesha Butler

      September 1, 2022 at 7:33 am

      Yes, it just won’t puff up as much.

      Reply
  17. Christine

    September 8, 2022 at 11:41 am

    Could you do muffins with this recipe?

    Reply
    • Taesha Butler

      September 19, 2022 at 9:00 am

      I have’t personally baked this in a muffin tin, but I know others have. They typically baked it for 15-20 minutes, I believe. It would be more like an individually portioned out baked oatmeal verse a muffin. If you’d like to do a true oatmeal muffin, try this recipe and replace the butternut squash with pumpkin!
      https://thenaturalnurturer.com/butternut-squash-banana-blender-blender-muffins/

      Reply
  18. Natania Kim

    September 13, 2022 at 6:09 pm

    Hello! Doing this for a mom’s group in the morning. Wondering if I could put it all together tonight, refrigerate tonight and cook it in the morning?

    Thanks! Looks yummy 😋

    Reply
    • Taesha Butler

      September 14, 2022 at 8:18 am

      I haven’t tried that but it should work fine!

      Reply
    • Tripta

      September 27, 2022 at 3:30 pm

      Possible to bake in my air fryer?
      If so, how long?

      Reply
      • Taesha Butler

        September 28, 2022 at 7:12 am

        I’ve never tried and don’t feel like it would work.

        Reply
  19. Heidi

    October 2, 2022 at 10:52 am

    5 stars
    This is SOOOOOO freaking good. I used coconut milk, and added a few dashes of ground allspice, ground cloves, nutmeg, and cinnamon. The perfect fall breakfast that the kids will LOVE!

    Reply
    • Taesha Butler

      October 2, 2022 at 12:46 pm

      I bet the coconut milk was amazing! So glad you enjoyed it, Heidi. Thanks for taking the time to share!

      Reply
  20. Kara

    October 3, 2022 at 9:35 am

    5 stars
    Super yummy thanks for sharing! We will definitely make this again. A nice healthy treat for breakfast.

    Reply
    • Taesha Butler

      October 3, 2022 at 10:09 am

      So glad you enjoyed it, Kara! Thanks for taking the time to share

      Reply
  21. Messina

    October 3, 2022 at 2:47 pm

    Could I use a 9×13 pan?

    Reply
    • Taesha Butler

      October 5, 2022 at 9:35 am

      I feel like that would spread the mixture too thin and the oatmeal would be dry or burned. Perhaps double the recipe for a pan that size or baked them as individual servings in a muffin tin!

      Reply
      • Messina

        October 5, 2022 at 10:02 am

        That’s a great point Lol thank you so much for the reply! Appreciate your time!!

        Reply
  22. Christine Neilsen

    October 9, 2022 at 2:47 pm

    I just made this and absolutely love it! I’m on. Weight watchers and the almond milk and syrup are the only points in this. I used real Maple Syrup and it amazing! Thank you for sharing this as I will have breakfast all week if I don’t put it away soon I’ll blow my WW!

    Reply
    • Taesha Butler

      October 10, 2022 at 7:34 am

      So glad you enjoyed!

      Reply
  23. Kobarodge

    October 9, 2022 at 11:51 pm

    1 star
    This turned out to be terrible. It didn’t shape and crumbled when took out of the pan. What a waste of ingredients.

    Reply
    • Taesha Butler

      October 10, 2022 at 7:41 am

      Hi Kobarodge. Thanks for the honest feedback. This is baked oatmeal and not a granola bar, so it will be softer. With that said, it should still be sliceable and be easy to portion out after you let it cool for a few minutes to let it firm up. Were you hoping for a bar that you could slice and take with you on-the-go. If so, try the recipe below instead.https://thenaturalnurturer.com/peanut-butter-pumpkin-oatmeal-bars/

      Reply
  24. Mnm

    October 13, 2022 at 2:08 am

    This sounds delicious! How would you go about adding some protein powder to increase the protein in this recipe? Not sure if that thickens it or changes cooking time!

    Reply
    • Taesha Butler

      October 13, 2022 at 9:51 am

      I have found that a lot of protein powder gets clumpy when it hits liquid and needs a good whisking to dissolve properly. So, I’d probably suggest whisking it well with the eggs and milk to make sure there aren’t any clumps and then add the remaining ingredients. It shouldn’t change cooking time, though it might absorb a bit more moisture…depending on your brand and type of protein powder.

      Reply
      • Mnm

        October 13, 2022 at 11:13 am

        Awesome! Thanks for replying so fast!!

        Reply
  25. Rachel

    October 18, 2022 at 9:37 pm

    5 stars
    Very yummy! I decided to go all out and use PUMPKIN OAT MILK in this and — let me just say, highly recommend!!

    Reply
    • Taesha Butler

      October 19, 2022 at 9:42 am

      Oh excellent call! Sounds delicious.

      Reply
  26. A P

    October 19, 2022 at 6:53 am

    2 stars
    I made this last night and the flavor is great, but this thing is way too moist. I followed the recipe to a T. Just a tad sad

    Reply
    • Taesha Butler

      October 19, 2022 at 9:41 am

      Hi AP. Sorry to hear you found this too moist. Mine is soft, but holds together nicely. Does your’s not? Or were you hoping for a firmer bake more like an oatmeal bar?

      Reply
  27. Mary Muller

    October 19, 2022 at 3:47 pm

    5 stars
    What a great tasting recipe! Definitely will be making this again! Do you think you could use applesauce and add some chia seeds?

    Reply
    • Taesha Butler

      October 19, 2022 at 3:48 pm

      So glad you enjoyed this, Mary! Are you looking to add applesauce and chia seeds to the recipe as is or replace the pumpkin?

      Reply
      • Mary Muller

        October 19, 2022 at 3:57 pm

        Yes Taesha, I would replace the pumpkin. I thought the chia seeds would soak up a bit of the applesauce and plus add more fibre.

        Reply
        • Taesha Butler

          October 20, 2022 at 8:04 am

          I think you could totally swap the pumpkin and applesauce! And the chia seeds would be a wonderful addition.

          Reply
      • Stephanie V McCaffrey

        November 7, 2022 at 8:57 am

        5 stars
        We made this and loved it. My husband however, did not put it in the fridge after and covered it on the counter. Do you think it is still safe to eat the next day?

        Reply
        • Taesha Butler

          November 7, 2022 at 9:30 am

          How long was it out for? Just overnight or for a full day?

          Reply
          • Stephanie V McCaffrey

            November 7, 2022 at 9:47 am

            I’d say a full day as we made it yesterday morning.

          • Taesha Butler

            November 7, 2022 at 11:44 am

            I don’t know if I would eat it then. I might if it was just overnight, but I feel like a full day is just too iffy. Glad you enjoyed it, though!

  28. Patti

    October 24, 2022 at 12:21 pm

    5 stars
    This was fantastic! Especially with the semi-sweet chocolate chips on top! Highly recommend on a fall morning 🙂

    Reply
    • Taesha Butler

      October 24, 2022 at 2:36 pm

      SO glad you love this as much as we do, Patti! I agree, a wonderful way to kick of a crisp fall morning.

      Reply
  29. Kayleigh King

    October 26, 2022 at 11:23 am

    5 stars
    Surprised at liking this pumpkin oatmeal much better the morning after! Maybe time for the flavors to meld is the secret ingredient! I used coconut milk since that’s what I had, and I don’t notice that flavor.

    Reply
    • Taesha Butler

      October 26, 2022 at 11:25 am

      So glad you enjoyed it!

      Reply
  30. Kelly

    November 9, 2022 at 11:40 am

    5 stars
    So yummy! I needed a quick fall food to take to a fall theme luncheon and this was perfect as a healthy “dessert” option. I had all the ingredients already. Had many people ask me for the recipe!

    Reply
    • Taesha Butler

      November 9, 2022 at 2:37 pm

      So glad it was a success, Kelly! And so glad everyone enjoyed it!

      Reply
  31. DJ

    November 29, 2022 at 7:41 pm

    Hello! I’m looking forward to making this! Have you tried doubling and making in a 9 x 13 baking pan? If so, how long would you bake it?

    Reply
    • Taesha Butler

      November 30, 2022 at 8:18 am

      Hi DJ! I haven’t tried doubling this recipe, but I’m confident you can. I’d say baking it for closer to 45 minutes would work, but looked for the browned edges and puffy, set middle to know when it is done.

      Reply
      • DJ

        November 30, 2022 at 10:57 am

        Thanks *SO* much!

        Reply
  32. DJ

    November 30, 2022 at 10:56 am

    Thanks for much for responding. Can’t wait to try it!

    Reply
  33. Carrie

    December 12, 2022 at 8:14 pm

    1 star
    This was not good. I was expecting to be blown away. It tasted like old mushy cereal.

    Reply
    • Taesha Butler

      December 13, 2022 at 8:39 am

      Sorry to hear you didn’t enjoy it. Baked oatmeal is not for everyone.

      Reply
  34. Kristin

    January 6, 2023 at 10:01 pm

    5 stars
    I made this with white chocolate chips on the top and it is a must try!! It was amazing 👏

    Reply
    • Taesha Butler

      January 7, 2023 at 1:29 pm

      Oh yum! Great swap and I bet my white-chocolate-loving kid would love this! Thanks for the idea.

      Reply
  35. Aimee Hite

    January 15, 2023 at 1:35 pm

    1 star
    This recipe is flavorless. Would be better to make overnight oats with a sprinkle of pumpkin pie spice and drizzle in morning with a little maple syrup.

    Reply
    • Taesha Butler

      January 15, 2023 at 1:46 pm

      Hi Aimee. Sorry to hear you didn’t enjoy this recipe, but lots of other people seem love it and find it flavorful. Perhaps it is just not for you.

      Reply
  36. Crystal

    January 16, 2023 at 9:14 am

    5 stars
    I used honey instead of syrup (it’s all I had), almond milk and the flax egg substitute (I’m not vegan but I had some on hand and the egg prices are sky high), and added chocolate chips. This was delicious. A healthy portion with vanilla Greek yogurt has been a fast and filling breakfast. I put it in the microwave so the chips are melted and gooey. Thanks so much for this, it’s been added to the rotation.

    Reply
    • Taesha Butler

      January 16, 2023 at 10:07 am

      I’m so glad you enjoyed it, Crystal! Flax eggs are awesome in this recipe (egg prices, yikes!) and this must have been so good with melty chocolate + the yogurt! Thanks for taking the time to leave a review. I always appreciate it!

      Reply
  37. Ariel

    January 24, 2023 at 12:22 pm

    5 stars
    So good! I can see this being a new breakfast staple for me. I made it with the flax “eggs”, ripple milk, and tons of extra pumpkin spice.

    Reply
    • Taesha Butler

      January 24, 2023 at 4:45 pm

      So glad it was a success for you, Ariel!

      Reply
  38. Stephanie Kaulich

    January 29, 2023 at 10:17 am

    Do you think steel cut oats will work instead of rolled oats?

    Reply
    • Taesha Butler

      January 30, 2023 at 7:03 am

      Unfortunately I don’t think they would. Steel cut oats need a lot more liquid and cooking time as compared to rolled oats.

      Reply
  39. Linda Chardavoyne

    February 6, 2023 at 3:17 pm

    5 stars
    I was looking for something healthy to make for my family to grab in the morning for breakfast. Pumpkin is so healthy, as are oats. This is perfect. It came out super moist but after reading the comments I realized that is the way it’s supposed to be. I am fine with that. I think it tastes great. My older grown son just ate one and gave his approval. I think the rest of my family will love them. We all try to eat healthy. I will be making this again for sure.

    Reply
    • Taesha Butler

      February 7, 2023 at 7:17 am

      I’m so delighted to hear this, Linda! I’m glad you all enjoyed and appreciate you taking the time to leave a review.

      Reply
  40. Roxanne

    February 19, 2023 at 9:46 am

    5 stars
    These are always in my freezer for an easy breakfast! Thank you for a delicious and easy make ahead breakfast.

    Reply
    • Taesha Butler

      February 19, 2023 at 2:55 pm

      I’m so glad to hear all of this, Roxanne! Thanks for taking the time to share.

      Reply
  41. Stacey

    February 20, 2023 at 9:21 pm

    5 stars
    Excellent! Soft, moist but holds its shape. Not too sweet (which I prefer) and raisins were the perfect addition! Warm from the oven-delicious!

    Reply
    • Taesha Butler

      February 21, 2023 at 9:22 am

      So glad you enjoyed it so much, Stacey! I bet the raisins were amazing!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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