This pumpkin spice baked oatmeal is loaded with delicious Fall flavours, as well as nutrition. It’s rich in protein, fibre, vitamins and minerals and will keep your family satisfied all morning.
When it comes to weekday breakfasts, there’s nothing better than popping something delicious and nutritious in the microwave for a minute or so and serving it. As a Dietitian Mom, baked oatmeal is one of my go-tos during the Fall and Winter months because it’s so easy and nutritious. And when you add pumpkin spice flavours, you really can’t go wrong. If you’ve never tried it, think of is as a fluffy, soft breakfast casserole that tastes and feels like oatmeal, but better. It’s also higher in protein and fibre compared to regular oatmeal (because of the fruits, hemp hearts) and freezes really well too!
Baked oatmeal is nutritious
Oatmeal (in any form) is our cold-season breakfast of choice because it’s warm, comforting and filling. Full of soluble fibre, it helps to keep tummies satisfied and blood-sugar levels stable throughout the day. I use either steel-cut oats or rolled oats (instead of quick oats) because they are both lower on the glycemic index, which means they’ll keep blood sugar levels stable for longer.
We often just zap it in the microwave and add some peanut butter and sliced banana if we’re in a rush, or we do overnight oats in mason jars so that it’s already portioned out. The nice thing about this baked oatmeal is that you can make a huge batch, portion it out and freeze it for busy mornings. Batch cooking is a great way to save time and money, and decrease food waste!
This pumpkin spice baked oatmeal is versatile
And it’s not just reserved for breakfast – pack it in your kids’ lunches with some Greek yogurt and berries, or serve a smaller portion for a snack. Why not?!
Baked oatmeal can be made in so many ways. Just use the same recipe, but sub in your favourite nuts, seeds, fruits and spices. You can even make it 100% gluten-free by using gluten-free oats, or make it vegan by using chia eggs (1 tbsp ground chia + 2.5 tbsp water) instead of regular eggs.