Soft, doughy, and loaded with pumpkin flavour! This healthy pumpkin pie breakfast bake will make you crave the comforts of fall all year long!
The wait is finally over! Tomorrow marks the official first day of fall, meaning I can start assaulting your lovely faces with all the delicious flavours of my favourite season of the year. Oh wait… I’ve already been doing that for about a month now, haven’t I? Between these muffins, this smoothie, these pancakes, and these cookies, it’s been looking tasting like fall around these parts since the middle of August. I did manage to hold off on the pumpkin until September, though, so I consider that a pretty big success.
Actually, I’ve only posted one pumpkin recipe so far, which has more to do with the fact that I haven’t been able to find any in the stores than anything else… but still! It’s high time to change that, starting with this recipe for a deeeeelicious pumpkin pie breakfast bake…
I know, right? In.sane.
I’m going to be honest with you guys here; I’m not a huge fan of adding pumpkin to oatmeal… at least not if we’re talking stovetop oats. It comes down to the same reason that I don’t like pumpkin pie — the texture is just way too gloopy for me. I like my oats on the thicker, doughier, cakier side, and pumpkin can make that a little difficult to achieve
So what’s a girl to do if she’s craving some pumpkin action in her oats without the inevitable gloopiness that comes with it? Bake.that.sucker.UP. And I swear, autocorrect… if you change gloopy to gloomy one.more.time, we’re going to have to exchange some unpleasant words… But I digress. Baked oats!
Well, sort of baked oats… I mean, they are baked, but they’re not just oats — there’s some flour in there too. I tried making this recipe using just oats, and while it was still good, it didn’t give me quite the texture I was after. What texture is that, you ask? This one right here…
Dense.Doughy.Perfection… which honestly feels more like eating a giant pumpkin muffin than it does an oatmeal bake. A giant pumpkin muffin that also happens to be vegan and contain no added oil or refined sugar. Not half bad, eh? And you can easily make it gluten-free by using a gluten-free flour and certified gluten-free oats. Pumpkin pie breakfast bakes for ALL!
Other than that, all that’s left to do is dress it up with whatever tickles your fancy. Toss in some walnuts or pecans, go the chocolate chip route, or try out my personal favourite — dried cranberries, cream cheese, and almond butter. No matter which way you decide to spin it, this dish is the perfect way to welcome in fall.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Pumpkin Pie Breakfast Bake
- Total Time: 30 mins
- Yield: 1 serving 1x
Ingredients
- ¼ cup rolled oats
- 2 Tbsp. oat bran
- 2 Tbsp. flour of choice*
- ¼ tsp. baking powder
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1/4 tsp. ground ginger
- pinch of salt
- 1/4 cup canned pumpkin
- ¼ cup vanilla almond milk
- 1 Tbsp. maple syrup (or other sweetener)
- 2 – 3 Tbsp. add-ins of choice (cranberries, nuts, chocolate chips, etc.)
Instructions
- Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
- In a medium bowl, combine oats, oat bran, flour, baking powder, spices, and salt.
- In a separate bowl, combine pumpkin, almond milk, and maple syrup.
- Add wet to dry and gently stir to combine. Fold in any add-ins and transfer to prepared ramekin.
- Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.
Notes
* Any flour will work. Use a gluten-free flour to make this gluten-free.
- Prep Time: 5 mins
- Cook Time: 25 mins
Looking for more breakfast bake recipes? Try one of these!
Oatmeal Cookie Dough Breakfast Bake
Blueberry Muffin Breakfast Bake
Brownie Batter Breakfast Bake
What size ramekin do you use for your breakfast bakes?
Hi Molly! I use a 16 oz. ramekin for this recipe 🙂
I can’t wait to try that pumpkin pie breakfast bake!!! Perfect breakfast for fall 🙂
Gorgeous pictures!!! Pinning you and SHARING! Thank you so much for linking with our #FoodieFridays!!! We look forward to seeing you again next week!
WOW, this was amazing! I liked that is was firmer than typical oatmeal – really muffin-like. I broke it up in the ramekin and sprinkled some walnuts, almond milk, and a bit more maple syrup on top. This is a super filling and lovely way to start the day. The only thing I did different was that I didn’t have any oat bran, so I substituted oat flour (I just ground some oats in my grinder) instead. Turned out perfectly!
I’m glad you liked it, Amy! Thanks so much for letting me know 🙂
You’re a genius. That is all <3
Ugh PERFECTION, Amanda. Per usual.
I’m actually not the biggest fan of adding pumpkin to my stovetop oats either, but that’s just because I feel like it doesn’t affect the flavor at all. I mean, I guess the veggie boost is good, but I like gloopy (<— autocorrected to gloomy three times) oats too!
I love pumpkin pie, but apple pie is my favorite 🙂
It’s funny, I’m not a huge fan of pie, EXCEPT for pumpkin pie, and it’s my favourite dessert of all time! Although I’m in no rush to ditch my sundresses and Birkenstocks, I’m looking forward to sweaters and boots this fall!
I made this for breakfast this morning and it was really good. Thank you for sharing.
Do you think this would freeze well? I’m preparing freezer meals before my baby arrives next month and I need more breakfast options!
I haven’t tried it, but I think it should be fine in the freezer! It’s just like a muffin, so it should freeze and thaw the same way.
Okay, well now I have to purchase some ramekins. This looks unbearably tasty. :] // itsCarmen.com ☼ ☯
This. Looks. Amazing. Yay pumpkin recipes!! What am i looking forward to this fall? I gotta say work has been so crazy lately ive been in such a “focus on the present and all will work out” state of mind that im having problems thinking long term. Does that mean i need a vacation? (im going with yes…)
I vote yes, too… which obviously means that you need to take one. Majority rules
This looks delicious! Thanks for sharing. I can’t wait to try it!
What a great idea making a single-serving breakfast bake! I always enjoy baked oatmeal and now I can have it all for myself. Also, pumpkin pie for breakfast? I’m in!
Oh my gosh Amanda this looks like the best breakfast ever!! I love how you started the post – Oh, wait I already have!! Haha! Same here – I could not wait for summer to be officially over because Fall is my favorite time of the year so gotta start all the baking/cooking early 🙂 Love the leaves in the photo too. Pinned!
Mmm this looks amazing! Although, I have to say I don’t understand how you don’t like pumpkin pie. I live for that stuff! One year I even asked my mom to make me pumpkin pie for my birthday lol!
gloopy needs to be added to auto correct. And so does OMG! cause i want this
I agree with you! I still add pumpkin to my oatmeal sometimes because why not, but ultimately I agree that it’s gloppy and just a little blah. This is a great idea! Pumpkin was made to be in BAKED goods. The maple syrup would be absolutely perfect on this!
THIS would get me SOOOO excited to wake up in the morning! HA! I would probably eat it for every meal if I could!
Wow this looks simply scrumptious!
YUM YUM YUM YUM YUM! I love all things pumpkin and this time of year too of course. Thought of you yesterday as I was browsing the whole food aisles…
<3 I hope you're coming to Blend next year!!
Um yes and yes!
I need this ASAP! Okthanksbye.
Love the addition of the flour! It adds that doughy, dense deliciousness! I haven’t had pumpkin yet this fall, so I’m planning on digging in soon!
Are you a fan of pumpkin? I think I should plead the fifth here.
I am looking forward to going on another hike this Fall when the leaves are changing. I’m also looking forward to a whole bunch of apple recipes. Cooked apples of course so you can take part.
I made those pumpkin muffins you posted not too long ago and seriously ate all of them in less than 24 hours. I never do that. Ever. I can’t tell if it’s a sign I shouldn’t make any more of your recipes or make all of them 😉
loving this, it looks really tasty! I have buffered it to be shared on the CommentLuv facebook page 🙂
Thanks, Andy! 😀
Your recipes kill me Amanda! I still haven’t had a pumpkin spice latte, I feel like I’m failing at this whole autumn thing!
There it starts again: the pumpkin-everything season where I have to admit that my complete obsession with pumpkin and squash ends where sweetness is involved. Or actually, wait, adding [homemade because we can’t find it in stores any time of the year] pumpkin puree to oat bran being the one exception. But other than that I don’t roll with the pumpkin desserts. I blame growing up in a country where pumpkin is reserved for savoury use only. And most people sadly don’t even go beyond pumpkin soup – what a waste of good produce.
Your oats right here makes me a) cuss German brands for not offering canned pumpkin and b) consider overcoming my laziness and making a batch from scratch for the first time this year. Ah the hassle …
I am SOOOOOO glad you hacked the pumpkin oat dilemma because I am 100000% against the gloopy pumpkin texture. God bless your recipe developing abilities!
http://www.youtube.com/sparklesandsuch26
*insert Emoji kissie face*
Oh my goodness, this looks so fantastically delectable! *infinite heart eyes*
Yum I’m all in on this baked oatmeal dish! I adore adding pumpkin to just about anything but I can see your point on the oats being a bit gloopy without the added flour and baking! Anything close to a cookie or muffin for me in the morning is a plus!
Holyyyyyyy. Need. This.
I think I’ve told you this before — but I am NOT a huge fan of pumpkin pie for the same reason as you. Weird texture. This bake though… It just looks heavenly! I will have to make it on one of my days off because I definitely don’t have time in the morning on work days (unless I make it the night before and eat it cold…which kind of does sound delicious). BUT I have all of the ingredients and it’s vegan soooooooo #winning! 😉
Make it the night before! I’ve done that and it still tastes delicious. You don’t even have to necessarily put it in the fridge because it’s like a muffin and can sit out for a while — there’s nothing in it that can really spoil. Just cover it up so it doesn’t dry out and BAM! #winning
Pumpkin Pie is my favorite! I might be just as obsessed with pumpkin as you 🙂
This fall I can’t wait to get out and go apple picking!
And I’m starting to crave all things pumpkin again. Pinned!
I’m so excited that baked oatmeal time is upon us! 🙂 Hopefully soon I won’t be afraid to turn my oven on anymore (ohhh, Texas heat). DEFINITELY doing this recipe tomorrow for first day of fall. Thanks for sharing! xo
You my dear, are the queen of fall recipes, and this one does not disappoint! I still need to try a breakfast bake, but have to figure out how……when I get back from my runs I am literally ravenously hungry, so could not wait for it to bake….but run for 1hr 10 most days, so not sure how I could cook it without burning, even if I was prepared to leave it in there while I was gone…..hmmmm
You could easily make it ahead of time! I’ve made them the night before and eaten them in the morning — barely any difference. It’s like a muffin so it can sit out without changing texture. And it becomes even denser if you leave it in the fridge.
Can I substitute coconut flour instead of oat bran…I don’t have any on hand…I’m looking forward to cooler temperatures in Houston. It’s 91 degrees today. I’m REALLY looking fwd to heading back east in a couple weeks for a 1/2 marathon and feel that crisp fall ocean air. Pure bliss…
Sorry for not answering sooner, girl! But glad you hit me up on Twitter 🙂 Answering again in case anyone else is wondering — coconut flour should be fine, but you might have to add a splash of liquid since it’s more absorbent. Or you could probably just add another few Tbsp. of oats!