Pumpkin spice and everything nice… as soon as it hits September, pumpkin season is on! This pumpkin spice baked oatmeal has all of the flavors you’d find in a pumpkin spice latte; cinnamon, hints of maple syrup, nutmeg, and cloves. Combined with oats, milk, mashed banana, these fall flavors come together and bake into a delicious baked oatmeal. This baked oatmeal is easy to cut, but soft and moist like homemade oatmeal. Perfect to serve the family, or meal prep for one; add this pumpkin spice baked oatmeal to your meal plan for the fall!
What is baked oatmeal? What does this one taste like?
Baked oatmeal offers the comfort of a warm bowl of oatmeal, but with the ease and convenience of baking a cake to make multiple servings. I first started making baked oatmeal for this exact reason: I love warm oatmeal, but I didn’t want to make it every morning (let’s face it, stirring oatmeal on the stove is not the most fun or practical for a daily breakfast). Sure, you can get those packages of instant oatmeal with flavors, but if you’re anything like me, those don’t really keep me satisfied. This baked oatmeal is bulked up with other healthy ingredients to make this dish super satisfying, as well as delicious. I love eating my baked oatmeal with a side of plain non fat Greek yogurt and sliced bananas. I typically eat it this way out of a bowl, and take little bits of each component on the spoon. It’s so delicious and filling! Pumpkin spice is a flavor profile that is more than just pumpkin: really, it’s the other fall-inspired spices that allude to that pumpkin spice flavor. Cinnamon, nutmeg, cloves, and ginger, to name a few. Together, these spices create that pumpkin spice flavor we all love.
What will I need to make this pumpkin spice baked oatmeal?
To make this recipe, you will need the following ingredients:
- overripe bananas
- If you don’t have bananas that are overripe, here is a great tip. I actually used this method when I created this recipe to quickly ripen my bananas. Place your bananas on a baking sheet (with the peel intact) and bake at 300F for 15-20 minutes. Once they are cooled and you unpeel them, they will be nice and mushy and ripened, perfect to create this recipe.
- pumpkin puree (not pumpkin pie filling)
- maple syrup
- I use real maple syrup for this because it adds so much flavor and sweetness.
- kosher salt
- baking powder
- old fashioned oats
- unsweetened almond or cashew milk
- If you don’t like or are allergic to bananas, you can use unsweetened applesauce (approximately 1 cup is equivalent to two bananas).
- If you are diabetic or do not want to use real sugar, you can use sugar replacements.
- You can use sugar free syrup if you are diabetic or don’t want to use real maple syrup, also.
How to make pumpkin spice baked oatmeal
To make pumpkin spice baked oatmeal, start off by preheating your oven to 375F. Next, mash your bananas in the bottom of a mixing bowl. Add the pumpkin puree, and combine them together. Next, add the maple syrup, 1 teaspoon of the cinnamon (reserving the other 1/4 teaspoon for later), baking powder, salt, nutmeg, ginger, cloves.
After the flavors are combined, add in the milk and the oats, and fold all of the ingredients together. Pour the batter into a baking dish which has been sprayed with non-stick cooking spray. In a small bowl, combine the sugar with the remaining cinnamon. Sprinkle this mixture on top of the batter.
Bake the oatmeal for 35 minutes or until it is set up. Allow it to cool before slicing into four portions. Serve alone, or with fruit, yogurt, maple syrup, or nut butter.
How to store and reheat baked oatmeal
Store the oatmeal in an air tight container in the fridge, or store individual portions in plastic wrap in the fridge. You can also freeze baked oatmeal in individual portions (in freezer bags) in the freezer. To reheat, simply microwave the individual portions to heat through. You can also put a defrosted portion of the baked oatmeal into the toaster oven or air fryer to crisp up, after it has been defrosted fully and heated through.
Pumpkin Spice Baked Oatmeal
- baking dish or small casserole dish
- mixing bowl
- 2 bananas, overripe
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 2 tbsp maple syrup
- 1 1/4 tsp cinnamon, divided
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup cashew milk, unsweetened, or almond milk or skim
- 1.5 cups old fashioned oats
- 1 tsp sugar
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the overripe bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the pumpkin, maple syrup, 1 tsp of cinnamon, baking powder, salt, nutmeg, ginger, cloves, and vanilla extract, and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- In a small bowl, combine the remaining 1/4 tsp cinnamon with the 1 tsp sugar. Sprinkle this mixture evenly on top of the oats.
- Bake at 375 for 35 minutes.
- 5 points