Spiced Pumpkin Oatmeal Bake with Cinnamon Sugar
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This spiced pumpkin oatmeal bake with cinnamon sugar is a cross between baked oatmeal and a cake. It is moist, hearty, and packed with warm autumn spices. You can make this pumpkin recipe in under 45 minutes from start to finish and it is meal prep friendly. Enjoy this easy pumpkin oatmeal bake for breakfast with or as an afternoon snack.
If you love baked oatmeal and pumpkin spice, then this pumpkin breakfast recipe needs to be added to your menu asap! It is a little fluffier compared to baked oatmeal, but is still hearty with the rolled oats. The recipe calls for a whole can of pumpkin puree, so there is no waste and you will be getting all the fiber and vitamin A pumpkin has to offer.
Why I love this spiced pumpkin oatmeal bake
Easy: This baked oatmeal pumpkin recipe calls for simple ingredients and only takes about 10 minutes of hands on time! You do not need any fancy kitchen equipment and an added bounus…it makes your kitchen smell like fall while baking in the oven!
Flavorful: The warm spices mixed with the pumpkin puree packs in so much flavor! Plus, the cinnamon sugar topping gives this pumpkin breakfast oat cake a touch more sweetness!
Meal-prep Friendly: You can make this pumpkin oatmeal cake and enjoy it for an easy breakfast for several days!
Kid approved: An easy breakfast that the whole family will love! My little picky eaters loved this healthy pumpkin cake recipe just as much as I did!
How to make this pumpkin oatmeal bake
- Preheat your oven to 350 degrees F and grease (or line with parchment paper) a 8×8 baking pan.
- Combine the the rolled oats, flour, cinnamon, baking soda, baking powder, salt, ground ginger, ground cloves, and nutmeg in a medium bowl. Stir together.
- In a separate large mixing bowl, add the eggs, pumpkin puree, milk of choice, oil, honey and vanilla extract. Whisk or beat together until fully combined.
- Add the dry ingredients into the wet and stir until just combined. Let the batter rest for about 10 minutes.
- While the batter is resting, make the cinnamon sugar topping by combining the cinnamon and sugar together in a small bowl.
- After about 10 minutes, pour the pumpkin oat batter into the greased baking pan. Evenly sprinkle the cinnamon sugar on top.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool slightly and enjoy!
Ingredient substitutions
Old Fashioned Rolled Oats: You can swap the old fashioned rolled oats for quick oats if needed. I would NOT use steel cut oats as these might stay too firm after baking.
Honey: Maple syrup makes for a great option in place of the honey.
Milk: You can use your milk of choice for this recipe. Regular, oat, or almond milk are all great options. I would just avoid any milks with added sugar or sweeteners.
Spices: This pumpkin recipe is made with individual spices such as cinnamon, ginger, cloves, and nutmeg to give more control over the flavor. But you can replace it with pumpkin pie spice if you wish. To do this, use about 2 teaspoons of pumpkin pie spice.
Oil: Use a neutral oil, such as avocado, canola or vegetable oil. You could also use melted refined coconut oil (be sure it has been cooled before adding to batter).
Sugar: The cinnamon sugar topping is made with granulated sugar. You can swap it for date or coconut sugar if you would like to keep the recipe free from refined sugar.
How to serve this oatmeal pumpkin bake
You can enjoy this oatmeal pumpkin cake on its own or add whipped cream or Greek yogurt on top for a little extra creaminess and protein. Or turn this oatmeal bake into a dessert by serving it with a scoop of vanilla ice cream!
You can enjoy this pumpkin bake warm right out the oven, at room temperature or cold from the fridge!
What are the best oats to use for baking?
Old fashioned rolled oats are usually the best choice for baking. The fall right in between quick oats and steel cut oats, so they absorb liquid but do not not become mushy.
I would recommend using old fashioned quick oats for this spiced pumpkin oatmeal bake, but you could swap them for quick oats in a pinch. Avoid using steel cut oats as they will make the baked oats tough.
How to store the pumpkin oatmeal bake
This oatmeal pumpkin bake is best stored in an air tight container in the refrigerator for about 3-4 days. I opt to the fridge over room temperature because this recipe packs a lot of moisture and it will store and last longer this way.
When you are ready to eat, you can enjoy a slice cold right from the fridge or warm it up for a few seconds in the microwave.
Expert Tips
- Make sure that you are using pure pumpkin puree and not pumpkin pie mix! The pumpkin pie mix has added sugar and spices already. They are often next to each other at the grocery store and I know it is easy to grab the wrong can!
- Watch your bake time carefully to be sure you do not over bake the pumpkin oatmeal cake. There are external factors that can effect the bake time. The oatmeal bake is done with a toothpick comes out clean when inserted into the center.
- Let the batter rest after combining the wet and dry ingredients together for about 10 minutes. This gives the oats time to absorb some of the liquid and thicken slightly.
- You can skip the cinnamon sugar topping if you want to make this recipe refine sugar free. You could also replace the sugar with date sugar or coconut sugar.
If you give this spiced pumpkin oatmeal bake a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
If you would like more pumpkin baking recipes, check out my spiced pumpkin bread and pumpkin coffee cake recipe! Both are tasty recipes to add your fall baking list!
From my kitchen to yours, happy baking! I hope you love this pumpkin oatmeal bake as much as we do!
Spiced Pumpkin Oatmeal Bake with Cinnamon Sugar
Ingredients
- 1 C. Old Fashioned Rolled oats
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1 C. All-Purpose flour
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 tsp. Ground ginger
- 1/2 tsp. Ground cloves
- 1/2 tsp. Nutmeg
- 1 15 oz. can pumpkin purée
- 1 tsp. Vanilla extract
- 1/2 C. Honey (or maple syrup)
- 1/2 C. Milk of choice (regular, almond or oat)
- 1/3 C. Neutral Oil (such as avocado)
- 2 Eggs
Cinnamon Sugar topping.
- 1 Tbsp. Sugar
- 1 tsp. Cinnamon
Instructions
- Preheat your oven to 350 degrees F and grease (or line with parchment paper) a 8×8 baking pan.
- Combine the the rolled oats, flour, cinnamon, baking soda, baking powder, salt, ground ginger, ground cloves, and nutmeg in a medium bowl. Stir together.
- In a separate large mixing bowl, add the eggs, pumpkin puree, milk of choice, oil, honey and vanilla extract. Whisk or beat together until fully combined.
- Add the dry ingredients into the wet and stir until just combined. Let the batter rest for about 10 minutes.
- While the batter is resting, make the cinnamon sugar topping by combining the cinnamon and sugar together in a small bowl.
- After about 10 minutes, pour the pumpkin oat batter into the greased baking pan. Evenly sprinkle the cinnamon sugar on top.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool slightly and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
