Blended pumpkin baked oatmeal is an easy fall breakfast that hungry kids and toddlers will love! This super yummy oatmeal bake is quick and easy to throw together on a weekend or to meal prep for weekday breakfasts. Naturally gluten free, vegan and made with no eggs and no dairy.
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Similar to our other baked oatmeal recipes like protein baked oats, carrot cake and double chocolate, this blended pumpkin baked oatmeal takes the TikTok trend of oats for one and makes it into a full sized family recipe. The pan will feed your hungry family or allow you to meal prep four single servings for the whole week!
If you love pumpkin recipes like these you will definitely want to try this healthy pumpkin pie, energy balls and pumpkin muffins!
Why You Will Love This Recipe
- Healthy breakfast recipe that is naturally gluten free, vegan, eggless and dairy free. Great for many dietary restrictions.
- Cut into squares for a week of meal prepped breakfasts or serve your hungry family. This blended pumpkin baked oatmeal is easy to double by baking in a 9X13 pan.
- Best sweet breakfast recipe that tastes like a mix of cake and pumpkin pie for breakfast!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oats: Any kind of oats will work for this recipe. I used rolled oats, but quick, steel cut or even instant oatmeal will work (use the unsweetened kind.)
- Maple syrup: You can sweeten with honey or use a sugar free sweetener like Truvia or Monk fruit sweetener to make a no sugar version.
- Pumpkin: Make sure you use pumpkin puree, not pumpkin pie mix.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender like a Vitamix.
- Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
- Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish.
- Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes.
Expert Tips
- Top with vanilla Greek yogurt to make it a high protein breakfast.
- Mix in mini chocolate chips or other delicious toppings like dried cranberries, walnuts, pecans or pumpkin seeds.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freezer: Once pumpkin baked meal has been baked and cooled, it may be frozen and stored in a freezer safe container for up to 3 months in the freezer.
- Reheating: Reheat leftovers in the microwave with a drizzle of almond milk for increments of 30 seconds until heated through.
Recipe FAQs
Yes, I reheat pumpkin baked oatmeal by drizzling a bit of almond milk on top and reheating in the microwave for increments of 30 seconds.
I love how quick and easy this recipe is. You literally dump the ingredients in a high-powered blender like a Vitamix and blend for 60 seconds before baking. Check out the recipe card for full instructions.
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Blended Pumpkin Baked Oatmeal
Equipment
- 1 High Powered Blender i.e Vitamix
Ingredients
- 2 cups rolled oats
- 1 cup almond milk
- 1 15 oz can pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon baking powder
- 2 teaspoon pumpkin spice
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¼ cup protein powder
- ¼ cup mini chocolate chips optional
Instructions
- Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender.
- Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
- Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish.
- Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes.
Notes
- Top with vanilla Greek yogurt to make it a high protein breakfast.
- Mix in mini chocolate chips or other delicious toppings like dried cranberries, walnuts, pecans or pumpkin seeds.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freezer: Once pumpkin baked oats have baked and cooled, it may be frozen and stored in a freezer safe container for up to 3 months in the freezer.
- Reheating: Reheat leftovers in the microwave with a drizzle of almond milk for increments of 30 seconds until heated through
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