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Healthy Pumpkin Oat Breakfast Bake: Easy Make-Ahead Recipe

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This Healthy Pumpkin Oat Breakfast Bake is the ultimate make-ahead breakfast for fall gatherings. It’s packed with warm spices, creamy pumpkin, and hearty oats, and it’s surprisingly healthy and easy to prepare.

Ingredients

Scale
  • 3 cups (270g) rolled oats (old-fashioned)
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (240ml) milk (whole or unsweetened almond milk)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (56g) coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • Optional toppings: chopped pecans or walnuts, pepitas, dried cranberries, brown sugar

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or coconut oil. Optionally, line with parchment paper for easy removal.
  2. In a large mixing bowl, combine rolled oats, pumpkin pie spice, cinnamon, and salt. Stir to distribute spices evenly. If adding nuts or dried fruit, stir them in now.
  3. In a separate medium bowl or large liquid measuring cup, whisk together eggs, Greek yogurt, milk, maple syrup, melted coconut oil (or butter), and vanilla extract until smooth and fully incorporated.
  4. Stir the canned pumpkin puree in the can, then add it to the wet ingredient mixture. Whisk until completely combined and the mixture is a vibrant orange.
  5. Pour the wet pumpkin mixture into the bowl with the dry oats. Fold together with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Pour the batter into the prepared baking dish and spread into an even layer. If desired, sprinkle brown sugar and pepitas or chopped pecans on top.
  7. Bake for 35-40 minutes, until the edges are golden brown and the center is set (it should jiggle slightly like a cheesecake). A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  8. Remove from oven and cool on a wire rack for at least 10 minutes before slicing and serving. Serve warm, optionally with extra maple syrup or a dollop of yogurt.

Notes

For make-ahead: Assemble the night before, cover, and refrigerate. Let sit at room temperature for 15 minutes while oven preheats, then bake as directed, adding 5-10 minutes if needed. For vegan version: Use 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water), plant-based yogurt, and non-dairy milk. For gluten-free: Use certified gluten-free rolled oats. For lower sugar: Reduce maple syrup to 1/3 cup and add extra vanilla.

Nutrition

Keywords: pumpkin oat bake, healthy breakfast bake, make-ahead breakfast, fall brunch, baked oatmeal, pumpkin breakfast

Find it online: https://dahliadishes.com/healthy-pumpkin-oat-breakfast-bake-easy-make-ahead-recipe/