Why I Love This Recipe

I love this recipe because it combines the cozy taste of fall with healthful ingredients. The creamy texture from the Greek yogurt and the natural sweetness from the maple syrup make it a delightful treat. It’s perfect for meal prep, allowing me to enjoy a quick and nourishing breakfast throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups old-fashioned oats (certified gluten-free if needed)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon vanilla extract
1¾ cups low-fat milk or unsweetened almond milk
1 cup pumpkin purée (not pumpkin pie filling)
1 large egg
1 egg white
4 ounces vanilla Greek yogurt
⅓ cup pure maple syrup
½ cup golden raisins
½ cup chopped walnuts

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, whisk together the oats, baking powder, salt, cinnamon, and allspice.
In a separate bowl, combine the vanilla extract, milk, pumpkin purée, egg, egg white, Greek yogurt, and maple syrup. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Fold in the golden raisins and chopped walnuts.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 30 minutes, or until the center is set and the top is lightly browned.
Allow to cool for 10–15 minutes before slicing into 12 squares.
Serve warm, optionally topped with additional yogurt, whipped cream, or a drizzle of maple syrup.

Servings and Timing

Servings: 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Dairy-Free: Use unsweetened almond milk and a dairy-free yogurt alternative.
Nut-Free: Omit the walnuts or replace them with seeds like pumpkin or sunflower seeds.
Fruit Swap: Replace golden raisins with dried cranberries or chopped dried apricots for a different flavor profile.
Spice Mix: Use pumpkin pie spice in place of cinnamon and allspice for a different spice blend.

Storage/Reheating

I store the cooled baked oatmeal in an airtight container in the refrigerator for up to 5–6 days. For longer storage, I wrap individual portions in plastic wrap and freeze them in a freezer-safe container for up to 6 months. To reheat, I microwave a slice for 1–2 minutes or bake at 350°F (175°C) for about 10 minutes until warmed through.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, I can use quick oats, but the texture will be softer and less chewy compared to using old-fashioned oats.

Is canned pumpkin the same as pumpkin purée?

Yes, canned pumpkin and pumpkin purée are the same. Just ensure I’m not using pumpkin pie filling, which contains added sugars and spices.

Can I make this recipe vegan?

Yes, I can make it vegan by using a plant-based milk, a dairy-free yogurt alternative, and replacing the egg and egg white with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

How can I make this recipe sweeter?

To make it sweeter, I can add a bit more maple syrup to the batter or drizzle additional syrup on top after baking.

Can I prepare this the night before?

Yes, I can mix the batter and pour it into the baking dish, then cover and refrigerate overnight. In the morning, I bake it as directed.

Conclusion

This Healthy Pumpkin Spice Baked Oatmeal is a delightful and nutritious way to enjoy the flavors of fall. It’s easy to prepare, perfect for meal prep, and offers a comforting, satisfying breakfast option. Whether enjoyed warm or cold, it’s a recipe I find myself returning to throughout the season.

Healthy Pumpkin Spice Baked Oatmeal