Jump to Recipe

pumpkin baked oatmeal in Stuab pan with serving spoon

This pumpkin baked oatmeal is a healthy fall breakfast that’s gluten-free, vegan and refined sugar-free. Perfect for meal prep or weekend brunch.

I partnered up with One Degree Organics to bring you this baked pumpkin oatmeal recipe as part of their better breakfast campaign. I’m a huge advocate for eating breakfast. This is something that’s been ingrained into me since I was little. Growing up my mom always made oatmeal when the weather got cooler. It was a staple in our home. Cooked on the stovetop until thick and creamy and served with a heavy sprinkle of brown sugar.

Oatmeal still brings a sense of nostalgia for cozy mornings. When brainstorming ideas for a cozy fall breakfast I wanted something that was both nourishing and easy to make. According to my poll on Instagram, you all wanted more pumpkin recipes. So this the only logical option was this pumpkin baked oatmeal. I can’t wait for you to try this recipe! It’s a healthy breakfast you’ll make over and over again this fall.

Healthy Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is made with One Degree Organic Sprouted Rolled Oats, ground flax, pumpkin puree, almond milk and a touch of maple syrup. I absolutely love One Degree Organics products because they’re certified organic, gluten-free, and commitment to total food transparency. You can even trace every ingredient and meet the farmers and producers dedicated to sustainable, plant-based cultivation in each of their products! 

I also love that their grains are sprouted. I touch more about this in the Nourished by Nutrition Facts section later on, but here’s a brief rundown. Sprouted grains are grains that are just entering the germination process. These grains release the optimal amount of nutrients and ease the digestion process. So if you’re looking to get the most out of your grains (and legumes, nuts and seeds!) you’ll want to choose sprouted.

This pumpkin baked oatmeal is the perfect cozy fall breakfast you can make on the weekend for a crowd or as meal prep for the week. I personally love having baked oatmeal in the fridge for a nourishing, done-for-you breakfast that’s ready and waiting for you. My favorite way to enjoy it is warm with a drizzle of cinnamon cashew cream. But It can be served cold straight from the fridge or with a heavy spoonful of almond butter or a dollop of Greek-style yogurt.

close up pumpkin baked oatmeal in Stuab pan with serving spoon
pumpkin baked oatmeal in Stuab pan with serving spoon
pumpkin baked oatmeal in Stuab pan with serving spoon

NOURISHED BY NUTRITION FACTS:

Oats – Oats are a complex carbohydrate that’s a good source of fiber. Fiber is essential for digestion and most people aren’t getting enough. It’s recommended to get about 25 to 38 grams of fiber a day (although, I recommend more!). One ½ cup serving provides 4g of fiber and contains both soluble and insoluble. Soluble fiber draws water into your intestinal tract. This helps support regular digestion, helps us feel fuller, and can help lower cholesterol and blood sugar levels (1).

Sprouted oats –Sprouted whole grains, legumes, nuts and seeds are more easily digestible and also more nutritious than regular flours. The sprouting process breaks down phytic acid allowing for better absorption of some nutrients like iron, calcium and zinc, and also makes the grains easier to digest. Sprouted foods are more nutritious since the process increases the bioavailability of protein, vitamins, minerals, and antioxidants. They also have a lower glycemic index meaning they are better at keeping your blood sugar stable instead of creating a post-meal blood-sugar spike. (2) I always recommend sprouted grains and bread. I love One Degree Organics and have been using their product of years.

Pumpkin – this winter squash is an excellent vitamin A. One cup of pumpkin contains over 200% the RDA for vitamin A. That’s pretty impressive! The vitamin A found in pumpkin is in the form of beta carotene. Beta Carotene acts as an antioxidant in the body that can protect your cells against free radical damage. (3) Pumpkin is also an excellent source of fiber. Fiber is essential for healthy digestion and feeding the good gut bacteria found in your intestinal tract. While it’s recommended to get 25-30 grams of fiber per day, I recommend more to ensure a healthy, thriving gut and optimal digestion.

pumpkin baked oatmeal in Stuab pan with serving spoon
pumpkin baked oatmeal with cashew cream drizzle in bowl

IF YOU LOVE THIS PUMPKIN BAKED OATMEAL, YOU’LL ALSO ENJOY THESE RECIPES:

Print

Pumpkin Baked Oatmeal

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This pumpkin baked oatmeal is a healthy fall breakfast that’s gluten-free, vegan and refined sugar-free. Perfect for meal prep or a weekend brunch.

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 tablespoons ground flax
  • 5 tablespoon warm water 
  • 2 cups One Degree Organic Sprouted Rolled Oats
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cup almond or cashew milk
  • 1 cup organic pumpkin puree
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ¼ cup chopped pecans

Cinnamon Cashew Cream

  • 1 cup raw cashews
  • 1 ½ cup filtered water, plus more for boiling
  • ¼ teaspoon cinnamon
  • 1–2 tablespoon maple syrup (optional)

Instructions

Preheat the oven to 350F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.

Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms. 

In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.

Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45  minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.

While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking. 

Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.

To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15–20 minutes.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.

This post was created in partnership with One Degree Organics. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!