Baked Pumpkin Pie Oatmeal tastes a whole lot like Pumpkin Pie, but it’s healthy enough that you can eat it it everyday.
Baked Pumpkin Pie Oatmeal has warming pumpkin spice and the richness of baked oatmeal. We love the comfort that this hot breakfast gives when it’s cold outside! I’ve included helpful affiliate links in this post.
It’s pumpkin spice season and that means that I will be making ALL THE THINGS with pumpkin spice. I am pretty basic like that, but what can I say? I love pumpkin spice! It’s a classic that I make every year in the fall.
I also love baked oatmeal.
Have you ever tried baked oatmeal? It’s the BEST oatmeal that’s thick and has a little bit of chew to it. I am not big on runny oatmeal and baked oatmeal really hits all the high points for me. This Baked Pumpkin Pie Oatmeal is a classic that I make every year in the fall.
This recipe for Baked Pumpkin Pie Oatmeal tastes a whole lot like Pumpkin Pie, but you can eat it everyday without the guilt! Can I get an amen on that? It’s high in protein, low in fat and has no added sugar. The best part is that it is big on taste thanks to the pumpkin spice.
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Would you rather skip my super helpful tips and FAQ’s and go straight to the recipe? Just scroll down to the bottom of the post!
If you haven’t tried Baked Oatmeal then you need to give it a try. It’s one of my favorite ways to eat oatmeal. It has texture and with the added egg whites it tastes more rich than regular oatmeal. It’s also very filling which is great when I am feeding all my hungry kids!
FAQ for Baked Oatmeal:
- Can baked oatmeal be made ahead of time? Yes and it’s my favorite way to make it for easy breakfasts. There are 2 ways you can do this:
- First option; Bake the oatmeal ahead of time and let cool. Wrap it up in plastic wrap or put a tight lid on it and refrigerate.
- Alternately, mix all the ingredients and put in the pan to bake, but do not bake. Refrigerate for up to 8 hours and then take out and bake as usual. You may need up to 5-10 minutes extra cooking time with this method so adjust as needed.
- How do you reheat baked oatmeal? To reheat; take out an individual portion and microwave on high for 30 seconds or until it’s hot and then serve.
- How long will baked oatmeal last in the refrigerator? Baked oatmeal should last for around 4-6 days if properly stored. Make sure to wrap it well with plastic wrap or store in individual portions in plastic bags.
- Is baked oatmeal gluten free? As long as you use certified gluten free oats it is. There are no ingredients I’ve included in this recipe that should be a problem, but as always check your labels. We have a daughter that is gluten intolerant and she eats this with no problems.
- What does baked pumpkin pie oatmeal taste like? It tastes like regular oatmeal, pumpkin pie and an oatmeal cookie all together. The texture is chewy, but in a good way like an oatmeal cookie. Since it’s baked it also caramelized just a bit on the top (less so in this sugar free version).
- How much protein is in this baked pumpkin pie oatmeal? With the added whey and egg whites it has around 12 grams of protein per serving.
I also like to add a little fat free whipped cream and a sprinkle of pecans (just a sprinkle) for added taste. To keep it low fat; don’t over-do the whipped cream and pecans if you want to stay within the THM E limits. You could also add some sugar free no fat greek yogurt to the top instead.
I could eat this Baked Pumpkin Pie Oatmeal everyday because it’s that’s good! It also gives me a lot of energy to get things done in the mornings. I love my THM S meals, but I’ve come to appreciate the E meals as well. This one is definitely a keeper.
If you try this recipe and LOVE it please give us a 5 star review below in the comments!
- 3 cups old fashioned oatmeal
- 1 15 oz can pumpkin puree
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 cup egg whites, This is equal to the amount in 2 large eggs
- 1 mashed ripe banana, this is for extra sweetness, but omit if you don't like the taste of banana or do not want the extra sugars especially when trying to lose weight and replace with more Truvia... it will still taste great
- 1/2 cup Truvia or Lakanto Golden Monk Fruit (my new favorite)
- 2 tsp vanilla
- 1 scoop of whey protein powder unsweetened
- 1 cup almond milk
- Preheat oven to 350 degrees F. Add truvia to almond milk so that it will dissolve first.
- In a medium mixing bowl add the pumpkin puree, egg whites, vanilla, pumpkin spice, cinnamon, banana, protein powder and almond milk. Mix until smooth and completely combined.
- Add the oatmeal to the mixture and mix again until completely combined. Pour into a greased or sprayed 8x8 inch baking pan or 9x13.
- Bake for 35 to 40 minutes (less for a 9x13) or until the center springs back when touched. Serve like you would brownies or a casserole. Enjoy!
Serving Size1 grams
Amount Per Serving Calories 310Unsaturated Fat 0g