baking · breakfast · cooking

Harvest Baked Oatmeal

Going back to the baked oatmeal I was making often this past spring and summer I decided to try out a new version using pumpkin. This oatmeal is vegetarian but not vegan as I used egg substitute (eg. Egg Beaters®). I had considered doing a swap out with flax-seed meal but in this recipe it really benefits from the eggs. Kirk always enjoys the baked oatmeal, they are bar like and can be munched with fingers even while driving. It also bakes up well the night before and you can cut a slab off and go.

Harvest Baked Oatmeal


3 cups old-fashioned oats

3/4 cup dark brown sugar, packed

3/4 cup dried cranberries

2 tsp pie spice blend

2 tsp baking powder

1 cup light vanilla soy milk

3/4 cup egg replacer (Egg Beaters®)

1/2 cup canned pumpkin puree

2 tsp pure vanilla extract


Heat the oven to 350°, spray a 9×13″ baking pan with cooking spray.

In a large mixing bowl combine the oats through cranberries. In a small mixing bowl whisk the milk, eggs, pumpkin and vanilla together, pour it over the oats. Mix till well combined and pour into the prepared baking dish.

Bake for 40 minutes. Eat warm or let cool and stash tightly covered in the refrigerator.

Serves 4.

Nutritional stats per serving:

498 calories

5 grams fat

9 grams fiber

14 grams protein

305 mg sodium

88 mg potassium


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