Pumpkin Blended Baked Oats

Pumpkin Blended Baked Oats made dairy-free, refined sugar-free, and warmly-spiced to perfection. Bake it up and slice it into individual portions for breakfast, snack, or even dessert!

If you love baked oatmeal recipes, also try my Peanut Butter Banana Baked Oatmeal, Vegan Carrot Cake Baked Oatmeal, Blueberry Baked Oatmeal, or my Apple Cinnamon Baked Oatmeal. 

This recipe for Pumpkin Blended Baked Oats is inspired by my Banana Blended Baked Oats, both of which have been major staples in my household.

Rather than taking the single-serve approach with my banana version of blended baked oats, we’re going with a full batch, omitting the banana, and adding a massive pumpkin flair. 

Trust me, you’re going to want more than one serving of this delicious cake for breakfast situation!

The basic idea for this baked oatmeal recipe is rather than making classic baked oats with whole oats, we blend everything in a blender to make a cake-like texture for a dense and delicious healthy breakfast.

Between the pumpkin pie spice and the rich gooey chocolate chips, this healthy breakfast recipe is fit for dessert! Healthy cake for breakfast!

Let’s discuss the simple ingredients for this pumpkin blended baked oats recipe.

Ingredients for Pumpkin Blended Baked Oats:

Pumpkin Puree: I use canned pumpkin puree but you can also use homemade pumpkin puree. The pumpkin can be substituted with any winter squash or sweet potato so long as they are very well mashed or blended.

Oats: Old fashioned rolled oats, quick oats or instant oats all work here. I use gluten-free sprouted oats that are glyphosate-free and love the way the blended pumpkin oats turn out.

Protein Powder: An optional addition, use your favorite protein powder to bring a protein boost to these oats for a balanced breakfast. You can add anywhere between 2 tablespoons and 4 tablespoons.

Eggs: Replace the chicken eggs with flax egg for a vegan version if you don’t mind very dense oatmeal. 

Milk of Choice: I use oat milk or full-fat canned coconut milk, but cow’s milk, almond milk, cashew milk or any non-dairy milk works.

Pure Maple Syrup: Used to sweeten the pumpkin blended oats. You can replace it with brown sugar, coconut sugar, maple sugar or regular cane sugar.

Avocado Oil: A touch of avocado oil ensures the baked oats have rich flavor and also turn out moist rather than dry. Coconut oil, butter, or olive oil work too.

Vanilla Extract: While vanilla extract is not mandatory, it adds depth of flavor and warmth to the pumpkin spice oatmeal.

Baking Soda: Needed to bring rise to the oats and ensure they bake evenly into a delicious healthy pumpkin cake.

Pumpkin Pie Spice: A generous amount of pumpkin spice is the all star ingredient that makes any pumpkin treat shine. You can replace it with a combination of ground cinnamon, ground ginger, nutmeg, and cloves if you’d like.

Chocolate Chips: Little bites of chocolate goo make this a decadent, delicious experience. Omit them for a lower sugar option. I use semi-sweet chocolate chips but you can use dark chocolate chips, milk chocolate chips, or sugar-free chocolate chips.

Salt: Used to enhance all of the flavors for a richer experience. It may seem like a lot of salt, but trust me, you’ll need it for the best result. If using iodized salt, reduce the amount to ½ teaspoon, as iodized salt is saltier than sea salt.

Now that we have the wholesome ingredients down, let’s bake these oats!

How to make Pumpkin Blended Baked Oats:

This low-fuss recipe doesn’t require separating out wet ingredients and dry ingredients, but rather everything gets blended in a blender for easy meal prep and cleanup.

Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.

Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.

Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.

Stir in the chocolate chips.

Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.

Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.

Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving. 

Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.

Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.

This pumpkin oatmeal bake is even more delicious the next day for a comforting breakfast! If you can, prepare it the day before you want to eat it for a great way of enjoying pumpkin spice flavor.

If you love oats recipes, also try my Chocolate Oatmeal Banana Bread, Oatmeal Zucchini Banana Muffins, or my 3-Ingredient No-Bake Banana Oatmeal Cookies.

Take advantage of pumpkin season with these delicious, healthy pumpkin recipes!

More Pumpkin Recipes:

• Vegan Oatmeal Pumpkin Cookies
• Grain-Free Chocolate Chip Pumpkin Blondies 
• Healthy Pumpkin Pie 
• Gluten-Free Rolled Oat Pumpkin Brownies 
• Pumpkin Feta Pasta 

And that’s it! Your ticket to a delicious breakfast that’s loaded with whole grains, a protein kicker and plenty of warm fall flavors to keep you coming back for more!

Make this baked pumpkin oatmeal recipe a part of your weekly routine by baking it ahead of time for an easy recipe for meal prep.

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