Pumpkin almond baked oatmeal.

I love baked oatmeal and with our chilly morning today – it was perfect!  Super easy to make and you can top it with honey, agave, maple syrup or almond milk.  Customize it and make it your very own :)


14 oz of canned pumpkin
2 c of water
2 c of almond milk (vanilla flavored but regular low fat milk will work)
1 tsp of vanilla extract
2 tsp of ground cinnamon
1.5 tsp baking powder
2 tbl of brown sugar (you can add an additional 1 tbl if you like it sweeter)
1/4 tsp of salt
1 tsp of pumpkin pie spice
1/4 c of slivered toasted almonds (you can substitute for your favorite nuts)
4 c of old fashioned oats

Optional:  add cut up apples, dried fruit, grated ginger.  Whatever your family enjoys.


Preheat your oven to 350 degrees.  Spray non stick spray in a 13×9 glass pan or 8×8 glass pan (this will yield a thicker piece of baked oatmeal, which is what I did).  Blend the pumpkin, water, milk and vanilla together then add the remaining ingredients. Whisk until completely blended.  It should have a thicker oatmeal texture.  Pour into the pan and bake for 45 minutes or until it feels spongy when you press your finger on the top.

Serve piping hot and top with fruit, maple syrup, agave, honey, my daughter threw some mini chocolate chips on her’s this morning.  Skies the limit!



— Knead to Cook


  1. Yum!!! Can’t wait to make this :)

  2. I only have steel-cut oats…do you think they would work? Or would they not get soft enough? This looks so delicious! Can’t wait to try it.

    • I wouldn’t think so and I hate to see you waste food. I would wait until you can pick up some old fashioned oats to make this recipe. I do however, have awesome steel cut oat recipes on my blog if you check under breakfast. I love steel cut oats! Thanks Alyson!

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