Pumpkin Baked Oatmeal with Streusel Topping
Mornings can be rushed, so I’m all for make-ahead recipes I can cook once and then eat for days. This pumpkin baked oatmeal fits the bill. You can eat it warm right out of the oven, or stick it in the fridge and eat it cold in the morning. The pumpkin puree helps keep the oatmeal moist; you can substitute applesauce if you have that on hand instead.
With just two steps, this recipe couldn’t be easier. Most of the ingredients are standard pantry staples, which means you can make up a batch whenever a craving strikes. The streusel topping isn’t mandatory, but I highly recommend it to add a sweet crunch alongside the creamy oats. If you want to take it a step further, peanut or almond butter and fresh fruit make a perfect finishing touch.
- Oatmeal bake
- 2 1/2 cups oats
- 3/4 cup milk or plant-based milk
- 3/4 cup canned pumpkin puree
- 2 tablespoons butter, melted
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Topping
- 1/3 cup pecans, finely chopped
- 1 1/2 tablespoon brown sugar
- 1 1/2 tablespoon butter, melted
- 1 tablespoon flour
- Preheat oven to 375ºF. Grease a 2-quart baking dish or pie pan.
- In a large bowl, combine all oatmeal bake ingredients. Scoop mixture into baking dish.
- In a separate bowl, stir together the topping ingredients. Sprinkle the topping mixture over the oatmeal.
- Bake for 25 minutes, or until set.
Interested in learning about intuitive eating?
Check out my Unapologetic Eating 101 Course, an online, self-paced program to liberate yourself from dieting and make peace with food and your body.
My team and I also offer virtual one-on-one support – you can check out our virtual intuitive eating nutrition coaching packages.
My book, Unapologetic Eating: Make Peace with Food and Transform Your Life, is also a great resource that includes information, research, and reflection prompts to help you move away from dieting and come back home to your body, so you can live your most unapologetic, liberated life.
Author Bio
This article was written and reviewed by Alissa Rumsey, MS, RD, CSCS, a registered dietitian and Certified Intuitive Eating Counselor. She specializes in weight-inclusive care, intuitive eating, body image healing, mindfulness, self-compassion, and healing from chronic dieting, disordered eating, and eating disorders. Alissa holds a Bachelor’s Degree in Nutrition and Exercise Science, and a Master’s Degree in Health Communications, and is also an NSCA Certified Strength and Conditioning Specialist.
6 Comments
Leave a Comment
share the love
about
Alissa Rumsey, RD.
Alissa Rumsey, MS, RD, CDN, CSCS (pronouns she/her/hers) is a registered
dietitian, nutrition therapist, certified intuitive eating counselor, and the author of
Unapologetic Eating: Make Peace With Food and Transform Your Life. Alissa is
passionate about helping people reclaim the space to eat and live,
unapologetically.
A twice-a-month round-up of inspirational stories, lessons, practical tips and encouragement for living your most authentic, unapologetic life.
The Unapologetic Life
RECENT POSTS
The Unapologetic Life
A twice-a-month round-up of inspirational stories, lessons, practical tips and encouragement for living your most authentic, unapologetic life.
Do you need to butter the baking pan?
Yes – you can grease it with either a little butter or an oil-based spray.
Pumpkin and oatmeal are two of my favorite things!!
All about that streusel.
How many should this be serving?
There’s no specific serving size – however much feels filling and satisfying 🙂