If you are looking for delicious way to add some seasonal pumpkin spice to your breakfast plate, you are in the right spot! This healthy pumpkin baked oatmeal has no sugar added and is a Trim Healthy Mama E recipe.
I woke up a couple of days ago before the rest of my household and two cups of my favorite fall coffee later, I was up searching my pantry for something to make for breakfast. And I was craving warm fall spices and something pumpkin.
Baked oatmeal is a favorite of mine for a number of reasons! When oatmeal is baked it doesn’t get that mush effect that you have had before with the microwave kind.
It is also a nice make ahead breakfast that warms up quickly throughout the week and you can even freeze it for later. So you cook once and eat for days.
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Healthy Pumpkin Baked Oatmeal – THM E
This healthy and sugar free baked pumpkin oatmeal is packed with pumpkin pie spice, maple extract and of course real pumpkin. It is a nice warm breakfast that will give you those healthy carbs you need to get through the morning.
It is a great breakfast to make on Saturday or Sunday and then warm up throughout the week for quick and easy workday meals.
What You Need For Pumpkin Spice Baked Oatmeal
- Almond Milk
- Egg Whites
- Maple Extract (Can sub vanilla)
- Canned Pumpkin (Just pumpkin puree, not pumpkin pie filling)
- Very Ripe Banana
- Swerve Brown Sugar
- Salt
- Oats
- Baking Powder
- Pumpkin Pie Spice
- Bake Believe or Lily’s Chocolate Chips (The picture shows how many I wanted to use – but follow the recipe to keep it an E meal)
How to Make the Pumpkin Chocolate Chip Oatmeal Bake
In a medium bowl, mash the overripe banana really well with a fork. You don’t want to have a bunch of banana chunks.
Next, add the almond milk, egg whites, maple extract, pumpkin and brown sugar. Mix well.
In a separate medium bowl, combine the oats, baking powder, pumpkin pie spice and salt.
Slowly add the wet ingredients to the bowl with the dry ingredients and mix until well combined.
Add in the chocolate chips and combine with the oatmeal mixture.
Baking the Pumpkin Oatmeal
Place the pumpkin spice oatmeal into a greased 8×8 pan. Bake at 350 degrees for 23-25 minutes or until the middle is set.
Toppings for the Baked Oatmeal
This afternoon, I ate this healthy pumpkin baked oatmeal plain. It is good just as it is but toppings always make meals a little more fun and extravagant without a lot of effort.
Here are some ideas to top your baked oatmeal with that are on plan for a Trim Healthy Mama E meal:
- Two Good Vanilla Yogurt
- On Plan Maple Syrup (TJ’s Taste has one that looks pretty easy)
- Fat Free Reddi Whip
- Warm Almond Milk
Try this THM E Sugar Free Peach Baked Oatmeal
| Servings |
people
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- 1 cup unsweetened almond milk
- 3 egg whites
- 1 tsp maple extract (can sub Vanilla Extract)
- 1/2 can pumpkin
- 1 very ripe banana
- 1/2 cup Swerve Brown Sugar
- 3 cups oats
- 2 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- 2 tbsp Bake Believe or Lily's Chocolate Chips
Ingredients
Wet Ingredients
Dry Ingredients
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- Preheat oven to 350 degrees.
- Place the peeled banana in a medium bowl and mash it well with a fork.
- Add the remaining wet ingredients (milk, egg whites, extract, pumpkin) and the brown sugar. Mix well.
- Add the dry ingredients into a separate bowl and mix together.
- Slowly add the wet ingredient bowl's contents into the dry ingredient bowl. Mix until completely incorporated.
- Add the chocolate chips and gently fold in.
- Spread into a greased 8x8 or 9x9 pan.
- Bake for 23-25 minutes or until set.
- Serve with Two Good Brand Vanilla Greek Yogurt, No Sugar maple syrup or fat free Reddi Whip.
