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pumpkin gingerbread baked oatmeal // cait's plate

pumpkin gingerbread baked oatmeal

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 25-35 minutes
  • Yield: 6-9 servings 1x
  • Category: breakfast


this baked oatmeal combines two of my favorite holiday flavors for an easy, festive and filling morning meal or snack!


  • 2 cups rolled oats
  • 1/2 cup pecans, roughly chopped
  • 1 teaspoon baking powder
  • 2 tablespoons chia seeds
  • 1 1/2 teaspoons ground cinnamon
  • 12 teaspoons ground ginger (depending on how much spice you like – 2 teaspoons gives a pretty big punch of ginger!)
  • 1/2 teaspoons ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 24 tablespoons brown sugar
  • 1/2 cup pumpkin puree
  • 2 tablespoons molasses
  • 1 1/4 cup milk, any kind
  • 1 large egg
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375 degrees F and spray an 8×8 baking dish with cooking spray.
  2. In a large mixing bowl combine oats, chia seeds, baking powder, brown sugar, spices, ground cinnamon and salt. Whisk to combine.
  3. In a smaller mixing bowl combine pumpkin, molasses, egg, vanilla and milk, whisking to combine.
  4. Add wet ingredients to dry ingredients and gently fold to combine.  Add more milk as needed if mixture is dry.
  5. Bake for 20-30 minutes or until a knife comes out clean or with a few wet crumbs.
  6. Allow to cool for 5-10 minutes then slice and serve.


  • If it seems dry while pouring it into the prepared pan, feel free to add a little more milk.
  • Oatmeal will keep for up to 4 days in an airtight container in the fridge.

Keywords: breakfast, oatmeal, pumpkin, gingerbread, holiday, vegetarian

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