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Pumpkin Baked Oats

  • Author: Meagan


Lots of recipes looked at to throw this together but the good news is that you can’t really mess this up.  Inspired by Eating Well, Food Dolls and Minimalist Baker, substitute what you wish and you’ve got a wonderful, easy, cozy breakfast – enjoy!



2 bananas, mashed – if you’re not feeling the bananas, then try using the whole (398 mL) can of pumpkin instead of just one cup

1 c. EACH milk (your choice) AND coconut cream AND pumpkin puree

2 T. EACH dark brown sugar AND maple syrup

2 1/4 c. large flake oats

1 t. EACH baking powder AND cinnamon

1/2 t. EACH salt AND nutmeg

1/4 t. EACH ground ginger AND cloves

1 egg AND 1 t. vanilla

2 T. butter, melted

1/2 c.+ chopped nuts – almonds, pecans or walnuts are lovely


Preheat the oven to 350 and spray a 9 x 13 cake pan.  Mash the bananas in a large bowl and then add in all of the remaining ingredients except for the nuts and stir well.  Scrape the entire mix into your prepared pan, smooth the top and sprinkle with the nuts, then bake for about 30 minutes until the center is set and the top is a lovely golden brown.  Serve as you wish (with fruit or maple syrup!), but straight up is my preferred way to go.  I’ve also frozen slices and had them reheat beautifully for a quick breakfast.



From Meagan's Kitchen

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