Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Pumpkin Recipes Pumpkin Baked Oatmeal 4.4 (5) 4 Reviews This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that's perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on August 26, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin Active Time: 10 mins Total Time: 50 mins Servings: 8 Nutrition Profile: Gluten-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 2 ½ cups old-fashioned rolled oats 1 ½ cups whole milk 1 (15 ounce) can unseasoned pumpkin puree 2 large eggs ¼ cup pure maple syrup, plus more for serving 2 tablespoons melted coconut oil or vegetable oil 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt ½ cup chopped pecans Whole-milk plain strained (Greek-style) yogurt for serving Directions Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans. Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired. To make ahead Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes. Rate it Print Nutrition Facts (per serving) 265 Calories 13g Fat 32g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 slice Calories 265 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 5g 18% Total Sugars 11g Added Sugars 6g 12% Protein 7g 14% Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 51mg 17% Vitamin A 6630IU 133% Vitamin D 34IU 9% Folate 10mcg 3% Vitamin K 1mcg 1% Sodium 183mg 8% Calcium 122mg 9% Iron 2mg 11% Magnesium 42mg 10% Potassium 226mg 5% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved