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.
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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.
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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.
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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 🙂
Made this- omitted the nuts and added in a flax/chia/hemp seed powder blend to beef up the fiber even more. It’s even more delicious cold and I am adding in my rotation!! So filling and not too sweet which I like. I love how you can add so many things too. Would be good with raisins, I sprinkled some coconut flakes on top too- delish!
These changes all sound great, I’m so glad you liked it! I’m going to try the coconut flakes too next time, what a good idea.
For the oats – can you use one-minute oats? And almond milk for the milk?
What are the nutrition counts?
Hi Cathy, I wouldn’t recommend using one-minute oats as they won’t hold up as well as the old fashioned kind. But yes, you could use almond milk or another alternative milk – it will slightly shift the taste and texture, but not by much. Enjoy!
What is the nutritional count on this?
Hi Catherine, thanks for asking! I don’t include nutrition facts on my recipes because I practice and teach intuitive eating, and I find that numbers can pull us away from listening to our bodies. I build my recipes to be balanced, with carbs, fiber, protein, and fat, so they’re satisfying and nourishing without any counting. If you need numbers for a medical reason, like managing a health condition, you can plug the ingredients into a free tool like Cronometer or MyFitnessPal. Your own doctor or dietitian can also help you figure out what’s right for you. Hope you enjoy the recipe!