We don't have pumpkin puree readily available in Australia so when I found it, the first thing I had to make was baked oats, of course. These pumpkin baked oats without banana are a warm and cosy breakfast treat, filled with pumpkin spice and perfect for fall mornings.
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
Baked Oats. If you haven't noticed already, I love my baked oats - from my pistachio baked oats to my almond croissant baked oats. These pumpkin baked oats are the same where you can just mix it all together and pop it in the oven.
Fall flavours. Like my pumpkin chia pudding and protein pumpkin pancakes, the pumpkin puree just brings out the cosy.
Ingredients and substitutions
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. This is optional and can be replaced with equal amounts of flour.
Milk. I use either oat or soy milk, but you can swap any type of milk here.
Pumpkin puree. Pumpkin puree is difficult to find in Australia, but I managed to get some at a Coles (not all of them have it). You can make your own with mashed pumpkin, but as Australian pumpkins are different, it won't have the same taste as the pumpkin puree you find in the US.
Pumpkin spice. You make this by combining cinnamon, ground cloves and ginger. You can adjust each to your preference. To make the pumpkin spice flavour in the baked oats, I combined cinnamon, ground cloves and ginger.
Chocolate chips. I've made this recipe both with dark chocolate chips and milk chocolate chips (like my pumpkin breakfast cookies) and both work well!
Please check the recipe card for full list of ingredients and quantity.
How to make pumpkin baked oats
Step 1: Set your oven to 160°C (320°F) and grease a baking dish or line it with parchment paper.
Step 2: 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.
Step 3: Top the pumpkin baked oats with choc chips (you can also mix some into the mixture).
Step 4: 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.
My 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.
Storing
Baked oats is one of my favourite meal preps as they're easy to make and store for the week ahead. Plus, the fact it's pumpkin makes it perfect for fall.
Store in the fridge for up to 5 days (you can store as a whole or into single serves).
Reheating
These can be eaten warm or cold. If you want to warm them, add to the microwave for 30-60 seconds (depending on how thick they are).
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.
Reheating
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
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 baked oats recipes
Or, you can have a browse through my baked oats recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Pumpkin Baked Oats without Banana
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Equipment
- Square Baking Dish, approx. 22cm
Ingredients
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 60 g (½ cups) protein powder , optional (see note 1)
- 1 egg, (subs note 2)
- 60 g (¼ cups) chia seeds
- 310 g (1 ¼ cups) milk , (subs note 3)
- 100 g (½ cups) pumpkin puree, (see note 4)
- 10 g (2 tablespoon) cinnamon, adjust to preferences
- 5 g (2 teaspoon) ground cloves, adjust to preferences
- 5 g (2 ½ teaspoon) ginger, adjust to preferences
- 50 g (¼ cups) choc chips
Instructions
Prepare
- Preheat oven to 170°C (340°F) and grease a baking dish or line it with parchment paper.
- In a large bowl, combine: 170 g rolled oats, 100 g (¾ cups) flour, 60 g (½ cups) protein powder , 1 egg, 60 g (¼ cups) chia seeds, 310 g (1 ¼ cups) milk , 100 g (½ cups) pumpkin puree, 10 g (2 tablespoon) cinnamon, 5 g (2 teaspoon) ground cloves, 5 g (2 ½ teaspoon) ginger, and half the 50 g (¼ cups) choc chips.
- Add to baking dish and top with remaining 50 g (¼ cups) choc chips
Bake
- Bake for approx. 30-50 minutes depending on how cakey or gooey you like it (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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