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Baked Pumpkin Oatmeal in casserole dish from above

Baked Pumpkin Oatmeal

You may be tempted to sleep in on chilly autumn mornings, but a warm and cozy bowl of Baked Pumpkin Oatmeal will make getting out of bed a little easier.
Prep Time 5 mins
Cook Time 40 mins
Servings 4 servings
Calories 416 kcal


  • 1 14-ounce can pumpkin purée
  • 1 cup non-dairy unsweetened milk
  • 3 tablespoons cashew or almond butter
  • 1/4 cup maple syrup
  • 1 1/2 cups rolled oats
  • 1 banana sliced
  • 1/4 cup pumpkin seeds
  • 1/4 cup toasted pecans chopped
  • 1/4 cup dried cranberries
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger


  • Preheat oven to 350° and lightly oil a small casserole dish.
  • In a medium bowl, whisk together the non-dairy milk, nut butter, maple syrup, and pumpkin purée until smooth.
  • Gently stir in the oats, banana, seeds, nuts, cranberries, and spices until evenly mixed. Pour the mixture into the casserole dish.
  • Bake 30 to 40 minutes, until the oatmeal is firm and heated throughout. Serve hot.


Calories: 416kcal