Make-Ahead Breakfast Recipe: Baked Pumpkin Oatmeal

One batch will last you all week.

Baked Pumpkin Oatmeal | Photo by Becca Boyd

Baked Pumpkin Oatmeal | Photo by Becca Boyd

I know it’s trite, but isn’t it amazing how a slight shift of mindset can turn a frown upside down? Sure, the glass half-full approach to life is always a good thing, but I’ve found it to be especially so when I apply it to what goes down in my kitchen.

Take this baked oatmeal. I started out with the intention of making cakey oatmeal bars with an autumnal flair, using pumpkin spice, of course. So I was disappointed when the bars, although they cut cleanly enough, were too soft to survive a Tupperware container. It took a friend to recognize the delicious dish as a “baked oatmeal.” A-ha! Jackpot. 

Bars be damned, it turned out my family loves baked oatmeal. Who knew? If you make this early on in the week, you can cut portions as needed each morning and heat (or not) for a quick, no brainer breakfast that’s as delicious as it is nutritious. I loved mine with Greek yogurt (Yay extra protein!) and a drizzle of maple syrup, but it would work equally with sliced bananas and nuts a kiss of honey.

Make-ahead meals, when they’re this easy, are oh-so-worth it.

Make-Ahead Baked Pumpkin Oatmeal
Makes nine 3×4-inch servings

3 cups oats
2 tsp. baking powder
1/2 tsp. kosher salt
1 tbsp. cinnamon
1 tsp. pumpkin pie spice
3/4 cup unsweetened coconut flakes
1/3 cup chopped walnuts
3 cups unsweetened almond milk
1 egg
2/3 cups nonfat plain Greek yogurt
1 c. plain pumpkin puree
2/3 cup. maple syrup


  1. Preheat oven to 400 degrees and spray a 9×12 baking dish with nonstick spray.
  2. In a large bowl, stir together oats, baking powder, salt, spices, and coconut until combined.
  3. In a medium bowl, whisk milk, egg, yogurt, pumpkin, and maple syrup until combined. Add to dry ingredients and stir to combine.
  4. Pour mixture into prepared pan. Bake for 20-25 minutes. Let set about five minutes and serve warm.
  5. If serving later, let cool completely and then refrigerate, covered with plastic.
  6. Once chilled, cut into squares. Store in the fridge, up to five days. Will freeze well.

Per serving: 296 calories, 12 fat grams (including 5.4 grams saturated fat), 19 milligrams cholesterol, 218 milligrams sodium, 459 milligrams potassium, 42 grams carbs, 6 grams dietary fiber, 17 grams sugar, 8 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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