My Pumpkin Ginger Turmeric Baked Oatmeal is packed with so many healthy nutrients, while also tasting great. Baked oatmeal is the perfect make ahead, healthy breakfast, for kids and adults on the go. Heat up a slice and top with greek yogurt for extra protein and toasted pumpkin seeds for healthy fats. I also like to add carrots for antioxidant power, and lots of warm spices.
October is breast cancer awareness month, so I wanted to share three recipes this week that specifically support breast health. If you follow me on Instagram, you may know that I recently had a breast cancer scare, but thankfully, in the end, it turned out to just be fibrous breast tissue. It was a whirlwind experience, after getting my very first mammogram, and it really made me think about a lot of things, including breast health and cancer prevention. Although, there’s no specific diet to make sure you don’t ever get breast cancer, there are some guidelines that can be followed.
Eating for breast health means eating whole foods that contains lots of essential nutrients. You want to support your immune system, maintain a healthy weight, keep hormones balanced and reduce inflammation in the body. Focus on brightly colored fruits and vegetables, such as carrots, pumpkins, tomatoes and leafy greens, that are packed with important antioxidants. Healthy fats, such as seeds, nuts, avocados and olive oil provide omega 3 fats and selenium, that can help reduce the risk of breast cancer. Fiber is also important to focus on because it helps clear toxins from the body and keeps your digestive system running smoothly. I’ll provide more tips throughout the week, so stay tuned!
Why You’ll Love This Flavor Packed Oatmeal Bake
- Easy to make – I love making baked oatmeal because it’s so simple. You add the ingredients to a large bowl, mix them together, and pour into a baking dish. This recipe is easy to customize and can also be prepared in a muffin tin for healthy snacking.
- Great for meal prep – My favorite thing about baked oatmeal is that it’s so meal-prep friendly. You can make a big batch on Sunday and have a healthy breakfast ready each morning. You can heat it up, but I actually prefer eating mine cold with some yogurt on top.
- Tastes like fall – The pumpkin, maple syrup, cinnamon and ginger give this baked oatmeal recipe such a great fall flavor. You can certainly make it all year round, but I especially enjoy it during these cozy fall seasons.
Baked Oatmeal Recipe Tips
- Use protein powder – If you want to add your favorite protein powder to this baked oatmeal recipe, I would recommend whisking it together with the wet ingredients. You may have to use a little extra milk, depending on how much protein powder you use.
- Add extra ingredients – Pumpkin and chocolate go well together, so if you want some extra sweetness, you can mix in some dark chocolate chips. Chopped walnuts, or pumpkin seeds would be another great addition if you want to add a crunchy texture.
- Bake in a muffin tin – Instead of using a large pan, like I did, you can scoop the batter into a regular sized, or mini, muffin tin for exact portions.
Pumpkin Carrot Oatmeal Bake Recipe Ingredients
- Pumpkin Puree – I used one can of pumpkin puree in this recipe. Make sure to buy pumpkin puree, and not pumpkin pie filling. Homemade pumpkin puree, or puree of a different squash, can also be used.
- Carrot – I use freshly grated carrot for this oatmeal bake. I like to grate the carrot on the thin side of a box grater and then squeeze as much liquid out of it as I can before adding it into the oatmeal mixture. Any kind of grated carrot can be used though.
- Plant-Based Milk – You can use any kind of milk you like. I’ve been enjoying the Silk Soy Milk, which has 7 grams of protein per serving. Almond, coconut, oat, or even dairy milk will work.
- Yogurt – I like to use a plain yogurt for this recipe, but you can use vanilla if you prefer. Any kind of yogurt can be used, including: regular, non-fat Greek or even a dairy free coconut or almond based yogurt.
- Maple Syrup – Use pure maple syrup rather than pancake syrup. You can also use honey, agave syrup, or date syrup.
- Coconut Sugar – You can use coconut, brown, or granulated sugar.
- Old-Fashioned Oats – Oats are nutritious and a great way to start the day. Old-fashioned oats are the best for this recipe, but you can experiment using quick-cooking or steel-cut oats if you like.
- Eggs – I usually don’t use eggs in my baked oatmeal recipes because I don’t find them necessary, but it’s nice to add them in for extra protein.
- Flaxseed – Flaxseed adds nutrition and helps bind all the ingredients together. You can even add chia seeds or hemp hearts for extra nutrients.
- Ginger and Turmeric – I love using freshly grated ginger and turmeric in this oatmeal bake. They both add seasonal flavor, while also adding nutritional benefits.
- Vanilla Extract, Cinnamon, Cloves, Nutmeg, Baking Soda, Salt
How To Make Pumpkin Baked Oatmeal
- Pre-heat oven to 400 degrees F. and prepare a lightly greased 9×13 baking dish.
- To a large mixing bowl, add all of the wet ingredients, except for the grated carrot. Use a metal whisk to mix everything together until completely combined.
- Next, add in all of the dry ingredients. Use a spatula to mix everything together again, until fully combined. Add in the grated carrot and mix one more time.
- Pour the oatmeal mixture into the greased baking dish. Smooth the top with spatula and place in the pre-heated oven. Bake until the edges are getting brown and top feels firm to the touch, about 30-40 minutes. Remove from the oven and allow to cool for about 10-15 minutes before cutting into.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using certified gluten free oats, if needed.
- Make this recipe vegan by omitting the eggs and replacing the milk and yogurt with dairy-free versions.
- How sweet is this oatmeal bake? It’s not super sweet, but I like to top mine with extra maple syrup to make it a little extra sweet.
- Can nuts be added to the oatmeal bake? Yes, you can definitely add in your favorite nuts and/or seeds to this oatmeal bake. I would recommend using about 1/2 cup.
- Can the eggs be left out? Yes, this oatmeal bake should hold together well without using the eggs. I mostly just add them in for extra nutrients.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
- Do leftovers need to be heated up? This is all up to you and your preference. I usually enjoy mine cold, or at room temperature, but you can also pop it in the microwave for about 40 seconds, if you prefer.
- Is baked oatmeal freezer friendly? Yes, this is a great recipe to freeze. Allow to cool completely and then place in an air-tight freezer friendly container. Store in freezer for up to 3 months. Store all together or in individual portions.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Baked Oatmeal Recipes?
Pina Colada Baked Oatmeal Cups
Peanut Butter and Honey Oatmeal Cups
Nutella Banana Bread Oatmeal Cups
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Pumpkin Ginger Turmeric Baked Oatmeal
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Gluten-Free, Vegetarian
Description
My Pumpkin Ginger Turmeric Baked Oatmeal is packed with so many healthy nutrients, while also tasting great. Baked oatmeal is the perfect make ahead, healthy breakfast, for kids and adults on the go. Heat up a slice and top with greek yogurt for extra protein and toasted pumpkin seeds for healthy fats. I also like to add carrots for antioxidant power, and lots of warm spices.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 (15 oz) can pumpkin puree (about 1 1/2 cups)
- 1 cup unsweetened soy milk, or milk of choice
- 1/2 cup plain, non-fat Greek yogurt, or yogurt of choice
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar, or brown sugar
- 2 tablespoons ground flax seed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon freshly grated turmeric, or 1 teaspoon ground turmeric
- 1 1/2 teaspoon freshly grated ginger, or 1 teaspoon ground ginger
- 1 cup grated carrots*
Dry Ingredients
- 4 cups old fashioned oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Pre-heat oven to 400 degrees F. and prepare a lightly greased 9×13 baking dish.
- To a large mixing bowl, add all of the wet ingredients, except for the grated carrot. Use a metal whisk to mix everything together until completely combined.
- Next, add in all of the dry ingredients. Use a spatula to mix everything together again, until fully combined. Add in the grated carrot and mix one more time. Let the mixture sit in the bowl for about 5 minutes, to allow the oats to soften a little bit.
- Pour the oatmeal mixture into the greased baking dish. Smooth the top with spatula and place in the pre-heated oven. Bake until the edges are getting brown and top feels firm to the touch, about 30-40 minutes. Remove from the oven and allow to cool for about 10-15 minutes before cutting into.
Notes
*I like to grate my carrots on the fine side of a box grater and then squeeze out all of the excess liquid before adding them in.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
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