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Pumpkin Baked Oatmeal

So, I made this recipe expecting to have cake-like oatmeal squares, good for snacks or breakfast. I was disappointed with the result until I wasn’t. Let me explain. When it came out of the oven it was “set”, as in no longer jiggly in the center, but it wasn’t puffed like a typical baked good. I let it cool and then chilled it before cutting into it. It cut cleanly and the squares came out easily, but it was a bit too moist in the center to place in tupperware.

The flavor was great, so I warmed some up and ate it with Greek yogurt and maple syrup. I served it this way to my husband as the week went on as well as for Tessa, but for Leo I just pieced it up, cold, on his high chair tray. He LOVED it. Breakfast has been so wonderfully simple all week. When I was explaining the perceived “fail” to my friend Jenna she goes,
well, is it like a baked oatmeal?”. OHHHHHH. Yes, that’s exactly what it is. A baked oatmeal. Obviously a baked oatmeal is great for a brunch – served with warm milk and maple syrup- but consider it for your kids’ breakfasts (or yours). If you make this on Sunday, you can scoop portions as needed each morning and microwave. I loved mine with Greek yogurt (extra protein) and maple syrup but it would work great with sliced bananas and nuts, or just a drizzle of honey or maple syrup. Make ahead, when it’s this easy, is oh-so-worth it.

Pumpkin Baked Oatmeal Bars

Makes a 9×12

3 c. oats

2 tsp. baking powder

1/2 tsp. kosher salt

1 tbsp. cinnamon

1 tsp. pumpkin pie spice

3/4 c. unsweetened coconut flakes

3 c. milk or almond milk

1 egg

2/3 c. Greek plain yogurt (any amount of fat)

1 c. plain pumpkin puree

2/3 c. maple syrup

1/3 c. chopped nuts – I used pecans

1. Preheat oven to 400 degrees and  spray a 9×13 baking dish with nonstick spray.

2. In a large bowl, stir together oats, baking powder, salt, spices, and coconut until combined.

3. In a medium bowl, whisk egg, milk, yogurt, pumpkin, and maple syrup until combined. Add to dry ingredients and stir to combine.


4. Pour mixture into prepared pan. Bake for 20-25 minutes. Let set about five minutes and serve warm.



5. If serving later, let cool completely and then refrigerate, covered with plastic.


6. Once chilled, cut into squares. Store in the fridge, up to five days. Will freeze well.






Leo was a big fan, as I said