These pumpkin baked oats are a warm and cosy breakfast treat, filled with pumpkin spice and perfect for fall mornings. With no banana in the mix, this version of baked oatmeal no banana is light, fluffy, and packed with flavour, making it a great protein-rich option for a breakfast meal prep.
If you haven't noticed already, I love my baked oats recipes - especially the Biscoff and Raspberry Baked Oats and Almond Croissant Baked Oats. I love how you can just mix all the ingredients in the one bowl, pop it in the oven and it's done in the time of a TV show. Baked oats is a fantastic option for a breakfast meal prep when you really have no energy to put into it (oh, and don't forget, it's delicious!)
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Why you'll love this recipe
Meal prep-able. These pumpkin baked oats are perfect for prepping ahead and enjoying throughout the week.
Fall flavours. Packed with warm pumpkin spice, these pumpkin puree baked oats bring the cozy, comforting taste of fall to your breakfast.
Filling. With protein powder and hearty oats, this baked oatmeal no banana keeps you full and satisfied for longer.
No banana needed. Ideal for those looking for baked oats without banana, yet still rich and flavourful with the sweetness from the pumpkin puree.
Ingredients
Rolled oats. The base of this pumpkin baked oats recipe. You can substitute with quick oats or oat flour (by blending oats), but the overall texture will change.
Flour. Helps bind the ingredients and gives the baked oats a slightly denser, more cake-like texture. You can make baked oats with other types of flour, too.
Protein powder. Adds a protein boost, making these pumpkin spice baked oats with protein powder more filling and nutritious. This is optional and can be replaced with equal amounts of flour.
Egg and chia seeds. This helps bind the baked oatmeal without banana together.
Milk. Adds moisture and helps create a creamy, smooth batter; can be swapped with other types of milk.
Pumpkin puree. The star of the dish, adding rich pumpkin flavour and moisture to these pumpkin baked oatmeal. Pumpkin puree is difficult to find in Australia, but I managed to get some at a Coles (not all of them have it).
Pumpkin spice. To make the pumpkin spice flavour in the baked oats, I combined cinnamon, ground cloves and ginger.
Chocolate chips. Add a touch of sweetness and indulgence to the pumpkin spiced baked oatmeal, balancing the spices perfectly.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make pumpkin baked oats
- Prepare
Set your oven to 160°C (320°F) and grease a baking dish or line it with parchment paper (I use a square one, but you can use whatever size you want - just note, the cooking time might vary slightly).
- Mix ingredients
In a large bowl, combine all ingredients except the chocolate chips and mix until smooth and well mixed. You can do this directly in the baking dish, or in a bowl and transfer it. Make sure the top is flatten so it cooks evenly.
- Top with choc chips
Top the pumpkin baked oats with choc chips (you can also mix some into the mixture).
- Bake
Bake for approx. 40 minutes, or until the edges are golden and the centre is set. You can test with a toothpick to ensure it comes out clean. You can bake for less time (approx. 30 minutes) if you prefer a gooey texture, or longer (approx. 50 minutes) if you like it more cakey.
- Cool & Serve
Allow the baked oats to cool slightly before slicing and serving. Perfect warm, straight out of the oven, or save them for meal prep during the week!
Top Tip
Avoid cooking this on the top shelf as the heat from the element can cause the top to brown more than you might like. I suggest on the lowest rung and a lower temperature than other recipes to prevent this from happening.
Meal prep and leftovers
Meal prepping pumpkin baked oats will make sure you have a filling breakfast on-the-go all week long. They're versatile, with lots of toppings that you add to the pumpkin spice baked oats like chocolate chips, and the pumpkin spice in the oats makes it perfect for a cosy autumn morning.
Storing
Store your baked oats in an airtight container in the fridge for up to 5 days, keeping them fresh and ready to grab for breakfast or a snack. You can store the pumpkin spice oatmeal in a container with some yoghurt (either separate or directly with it) and eat it cold, or separate from the yoghurt so you can heat up the baked oats before eating it.
Reheating
Warm a portion in the microwave for 30-40 seconds to enjoy a cozy, freshly baked texture. You can also reheat in the oven at 180°C (350°F) for 5-10 minutes for a crispier finish. Add a sprinkle of cinnamon sugar, or pumpkin spice on top of the baked oats once cooked for that freshly baked feel.
Freezing
Freeze individual portions of the baked oats in freezer-safe containers for up to 6 months. You can freeze baked oats in a number of different ways (e.g. in aluminium, baking paper, ziplock, vacuum sealer bags). Thaw baked oats with pumpkin in the fridge overnight and reheat (if you want) as needed for a quick, hearty breakfast.
If freezer meal prepping, slice the baked oatmeal before freezing to make portioning and reheating easier!
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To know if your pumpkin baked oats are cooked, insert a toothpick into the center of the dish. If it comes out clean or with just a few moist crumbs, they are ready. The edges should be golden, and the center should be set, but still slightly soft for a perfect, cake-like texture.
Pumpkin puree can be tricky to find in Australia. While it’s often available in the international section of larger supermarkets (I've found it at a Coles near me), you can easily make your own by roasting or steaming fresh pumpkin and blending it until smooth. Just note, it'll taste a bit different as we have different types of pumpkins in Australia.
Other pumpkin fall inspired recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Pumpkin Baked Oats without Banana
Ingredients
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- 55 g (½ cup) protein powder optional (see note 1)
- 1 egg (subs note 2)
- 40 g (¼ cup) chia seeds
- 250 ml (1 cup) milk (subs note 3)
- 100 g (½ cup) pumpkin puree (see note 4)
- 15 g (1 tbsp) cinnamon
- 10 g (2 tsp) ground cloves
- 10 g (2 tsp) ginger
- 50 g (⅓ cup) choc chips
Instructions
- Preheat oven to 160°C (320°F) and grease a baking dish or line it with parchment paper.
- In a large bowl, combine all ingredients, reserving choc chips for topping and mix until smooth and well mixed.
- Add to baking dish and top with remaining choc chips.
- Bake for approx. 40 minutes @160C (see note 5 for cooking tips).
- Allow the baked oats to cool slightly before slicing and serving. Serve for breakfast with some yoghurt and fresh fruit (approx. 4-6 servings) or as a snack (8-10 servings)
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