Go Back
Baked pumpkin oats plate
Print Recipe

Pumpkin Baked Oats

Nutritious pumpkin baked oats, with an interesting combination of rich, creaminess, chewiness and crunch, along the familiar, comforting flavor of pumpkin pie. Plus they're loaded with vitamin a, fiber, protein and minerals.
Prep Time15 minutes
Cook Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: DASH Diet, Gluten Free, Mediterranean Diet, MIND Diet
Servings: 8
Calories: 241kcal

Equipment

  • 1 8 x 8 baking pan

Ingredients

Wet ingredients

  • 8 Medjool dates
  • 2 cup pumpkin butternut, canned, or your choice
  • 1 cup milk
  • 2 tablespoon olive oil
  • 1 large egg
  • 2 cup rolled oats
  • ¼ cup raisins

Pumpkin Spice

  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon allspice

Misc

  • ¼ teaspoon salt
  • 1½ teaspoon baking powder
  • ½ teaspoon vanilla
  • 2 teaspoon chopped walnuts optional

Instructions

Bake Pumpkin (optional)

  • Pre-heat oven to 400℉
  • Cut pumpkin it in half.
    Using a spoon or a scoop, scrape out the seeds and pulp from the center.
    Clean pumpkin
  • Bake cut side down in a foil lined pan for 40-45 minutes until soft.
    Pumpkin ready to bake
  • Optionally toast walnuts for the last 10 minutes.
  • When the pumpkin has cooled enough to handle, the skin will basically fall off.
    Peal pumpkin

Pre-heat oven and toast walnuts

  • Pre-heat oven to 325
  • Optionally, toast 2 teaspoon chopped walnuts

Simmer Dates if you won't be using a food processor or blender

  • Cover the bottom of a pan with water, heat over medium low heat
  • Add 8 Medjool dates chopped.
  • Simmer for about 5 minutes – until soft.
  • Mash dates, and cook until it's a fairly thick paste.
    Mash dates

Mix Liquid Ingredients

  • In a pan, bowl, mixer, or food processor combine dates, 2 cup pumpkin, 1 cup milk, 2 tablespoon olive oil, 1 large egg, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon allspice, ¼ teaspoon salt, and ½ teaspoon vanilla
  • Mash or puree until smooth.
    Add pumpkin oats liquids

Add remaining ingredients

  • Stir in 2 cup rolled oats, ¼ cup raisins, and 1½ teaspoon baking powder.
    Add pumpkin oats dry ingredients

Bake

  • Pour batter into a lightly oil 8x8" baking pan.
  • Optionally, sprinkle with walnuts and spices (I use cinnamon and nutmeg).
    Pumpkin oats ready to bake
  • Bake at 325℉ for 35 minutes

Cool & Serve

  • Allow to cool for about 10 minutes.
  • Serve optionally topped with greek yogurt, or allow to cool and refrigerate for up to 5 days.
    Baked pumpkin oats plate

Notes

I like to bake the seeds using this recipe from Inspired Taste.