pumpkin oatmeal

These easy Pumpkin Oatmeal Breakfast Bars are soft baked, chewy, and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast or snacks. They are gluten free, vegan and nut-free.

Healthy Pumpkin Oatmeal Bars (Gluten Free, Vegan)

Gluten Free Rolled Oats

oat flour *

tsp pumpkin pie spice

tsp baking powder

tsp sea salt

pumpkin puree

oat milk

flax eggs (or regular eggs) **

maple syrup

tbsp coconut sugar ***

pecans (if not being nut-free)

mini chocolate chips

Preheat the oven to 375 F. Grease or...

Preheat the oven to 375 F. Grease or line an 8x8 baking dish with parchment paper.

In a mixing bowl, whisk together all the...

In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs, and milk).

Then add in the dry ingredients (gluten-free rolled...

Then add in the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt, and coconut sugar). Combine gently with a spatula.

Fold in walnuts and chocolate chips if using...

Fold in walnuts and chocolate chips if using any.

Pour the mixture into the baking dish and...

Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.

Let it cool in the pan for 10...

Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut in to squares and enjoy!

A recipe for Pumpkin Pie Oatmeal from Delish.com.

Pumpkin Pie Oatmeal with Graham Cracker Crumble

c. milk

c. old-fashioned rolled oats

kosher salt

c. canned pumpkin

pumpkin pie spice

cinnamon

butter

graham cracker, crushed

me and my family making it tomorrow bet it’s delish

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

Pumpkin Overnight Oats in a Jar

organic quick oats*

milk

pumpkin butter ((use less if store bought))

tsp chia seeds

banana (freeze the rest

tbsp raw hulled pecans, pepitas, walnuts (or any nut)

whipped cream or dairy free cream (optional) (for topping)

Combine the oats and 1/2 cup of the milk in a jar.

Stir in the pumpkin butter, chia seeds and spices.

Cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).

Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.

Pumpkin Baked Oatmeal 

rolled oats (certified gluten free if necessary)

baking powder

salt

almond milk (or non-dairy milk of choice)

eggs

pure maple syrup

tsp pure vanilla extract

chocolate chips

Preheat oven to 375F and grease an 8&#215;8 casserole dish. If using a different size, adjust cook time.

In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.

In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.

Add the wet mixture to dry mixture and stir until combined.

Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.

Bake, uncovered, for around 40-45 minutes, until lightly golden brown.

I made  without chocolate chips.  We like it but will try to cook longer next time and if it's still so wet, decrease the milk the next time.

I really liked this! I made half the recipe in an 8x4 loaf pan and cut it into 4 pieces. It was excellent out of the oven but also good when microwaved with some almond milk + extra pumpkin pie spice on top.

I made this three times over the Fall season and could not wait to wake up and eat breakfast everyday! My husband would top it with some ice cream for a post dinner snack/dessert! Highly recommend!

Made this and it was delicious! Put it into the fridge to save throughout the week as an easy breakfast prep!

We make this almost weekly! Such a fast and easy breakfast throughout the week

Outstanding!  I just made it this morning. It’s great topped with a handful of pecans too!

This was so tasty!! I always turn to Erin’s meals when I want to make something yummy and healthy for my almost 1 year old. This oatmeal bake is now one of his favorites for any time of day!

Amazing! This will be a weekly recipe I make all fall! The flavor and consistency is perfect! Another delicious recipe by Erin!!

Pumpkin season is officially here!! Loved this recipe, used a flax egg to make it vegan (didn’t have applesauce on hand!) and it worked great!  Thanks for the recipe Erin, excited to have this for breakfast!

An amazing recipe! Love Erin’s berry oatmeal bake so knew I had to make this one! Will be alternating the berry and pumpkin one every week!! So delicious!

Sooo, I am NOT a big pumpkin spice fan and knew that when wanting to make this! But if you love the spice you will adore this dish!! I’m more of a subtle pumpkin flavor person. :) also, the chocolate chips is chefs kiss in this baked oatmeal!

So simple and so tasty! The texture reminds me of a pumpkin bread but feels less like a treat and more like breakfast

I made these as little oatmeal cups in a muffin tin and it turned out great! I baked for 25 mins and a double recipe made 24 muffins. They heat back up easily in the microwave for the perfect fall breakfast or snack.

Holy moly this is so good. Used walnuts instead of chocolate chips and sprinkled some pumpkin seeds on top before baking!

I made this last week for a quick breakfast meal prep and it was so yummy I’m making it again this week. Warmed up a slice and topped with fruit and a little maple syrup. So yummy!

I’ve been trying out different oatmeal recipes and this is by far my favorite! I’ve made it with almond milk,
Coconut milk and macadamia milk and it tastes great with any of them. I’ve also made it without the chocolate and it’s still so good!

Easy to make, delicious, healthy. Sent recipe to everyone!

Delicious! I didn’t include the maple syrup since I prefer to drizzle on top after I reheat it and I omitted the chocolate chips too but could see sprinkling some on top when I reheat as well. Also I only baked it for 30 min and that was plenty so next time I’ll try 25 and see what happens. Since I reheat it, I don’t want to over bake it.

Truly delicious. Just did myself a favor and made a batch for the week. Also feeling really good about the nutrition info for this recipe!

I’ve been making this every week since August. I leave out chocolate chips and just add them on top. My entire family loves it! Turns out perfect every time following your instructions! :)

OMG, sooo good. The texture and
moisture is spot on - reminds me of the consistency of banana bread. I could eat this for breakfast, lunch and dessert. It’ll be on repeat in our house for a while.

This Pumpkin Oatmeal recipe is the perfect simple and delicious Fall make ahead breakfast recipe!

Pumpkin Oatmeal

pure pumpkin puree (15 ounces)

sweetened condensed milk (14 ounces)

pumpkin pie spice (here's how to make mine!)

quick cooking oats

Beat pumpkin, milk, spice, and eggs with an electric mixer for about 2 minutes until everything is thoroughly incorporated.

Stir in oatmeal, then pour into a small greased casserole dish and bake at 350 degrees for 60 minutes.

Enjoy!

https://www.youtube.com/watch?v=OGUCF584LiE

PUMPKIN OATMEAL: https://www.mamalovesfood.com/pumpkin-oatmeal/

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BAKED PUMPKIN OATMEAL

This Baked Pumpkin Oatmeal recipe is rich with pumpkin spice flavor. Quick to make, it's an easy breakfast recipe for the fall season.

Baked Pumpkin Oatmeal

(15 ounces) pumpkin puree

brown sugar

cinnamon (plus extra to garnish)

nutmeg

cloves

ginger

vanilla

oats

milk and maple syrup

Begin by preheating your oven to 375 degrees F. Coat an 8x8 (or similar-sized) baking dish with baking spray. Set aside.

In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and vanilla. Then whisk in the milk.

Stir the oats into the pumpkin mixture; then pour it into the prepared pan. Sprinkle lightly with cinnamon. Bake for 45 minutes or until the center is set and the edges are lightly browned.

Serve hot right out of the oven. If desired, top with milk and maple syrup. (The dish can also be refrigerated and reheated in the oven before serving.)

All the flavors of fall packed into a cookie - irresistible!

Harvest Pumpkin-Oatmeal Raisin Cookies

all-purpose flour

baking soda

(2 sticks) butter

Splenda® Sugar Blend Sweetener

(packed) Splenda® Brown Sugar Blend

pure pumpkin

vanilla extract

walnuts

raisins

Preheat oven to 350°F. Spray baking sheets with nonstick cooking spray.

In a bowl, combine flour, oats, baking soda, cinnamon, and salt.

In a mixing bowl using an electric mixer, beat butter, Splenda Sugar Blend, and Splenda Brown Sugar Blend on medium speed until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well.

Add flour mixture; mix well. Mix in walnuts and raisins.

Drop by rounded tablespoons onto prepared baking sheets.

Bake 14–16 minutes or until cookies are lightly browned and set. Cool slightly, then transfer to wire racks to cool completely.

These Pumpkin Spice Latte Overnight Oats are hearty, nutritious, spiced, &amp; ready in 15 minutes. Packed with fall flavor for a tasty vegan breakfast. 

Pumpkin Spice Latte Overnight Oatmeal

(160 g) rolled oats; gluten-free if necessary

(160 g) quick-cooking oats (for a creamier texture,

(42 g) ground flax seed

pumpkin

(475 ml) brewed coffee (or sub more milk)

(235 ml) non-dairy milk; I used coconut milk

lemon (1 to 2 tablespoons)

Pumpkin Mix: add the coffee, non-dairy milk, pumpkin, maple syrup, lemon juice, pumpkin pie spice, and vanilla to a large bowl. Whisk until combined.

Oatmeal: add in the oats and ground flax, then mix well. Let the mixture sit for a few minutes to thicken, then divide it evenly among mason jars or similar containers. Top as desired.

Enjoy immediately, or store in the refrigerator for up to 5 days. 

https://content.jwplatform.com/videos/SNaIHwhW.mp4

These Pumpkin Spice Latte Overnight Oats are hearty, nutritious, perfectly spiced, and come together in less than 15 minutes. Packed with fall flavor and a great make-ahead vegan and gluten-free breakfast. 

Pumpkin Spice Latte Overnight Oats

Start your day with a bowl of warm and cozy Vegan Pumpkin Oatmeal! It’s a quick, easy, and healthy breakfast made with 7 ingredients, like real pumpkin and pumpkin pie spice.

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The most viewed pumpkin oatmeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pumpkin Oatmeal Bars (Glute...

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The most viewed pumpkin oatmeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine