Single Serving Baked Pumpkin Oatmeal Recipe (Vegan, Healthy)

As a lover of fall and oatmeal, this single serving Pumpkin Oatmeal recipe is a healthy and cozy breakfast choice perfect for one person.

I also love easy and convenient breakfasts that are easy to prepare and require minimal ingredients and dishes throughout the work week.

With the warm flavors of pumpkin pie blended into wholesome baked oatmeal this delicious, spiced pumpkin oatmeal for breakfast is the perfect single-serving fall breakfast.

Can I Make This Single Serving Oatmeal in the Microwave?

Yes, you can make this pumpkin baked oats recipe in the microwave.

This microwave version is a quicker way to make the pumpkin oatmeal and takes around 5-10 minutes, depending on your microwave.

If you don't have pumpkin pie spice, here is my homemade pumpkin pie spice mix blend that you can make and reuse for other pumpkin related recipes.

Nuts and Seeds: Add a handful of chopped nuts like pecans, walnuts, or almonds for a crunchy texture. You can also sprinkle chia seeds, flaxseeds, or sunflower seeds for extra nutrition.

Dried Fruits: Incorporate dried fruits like cranberries, raisins, or chopped apricots to add a natural sweetness and chewiness to your pumpkin spiced oatmeal.

Chocolate Chips: For a sweeter twist, mix in some dark chocolate chips or chunks for a chocolate and pumpkin combo.

Greek Yogurt: Serve your baked oatmeal with a dollop of Greek yogurt for added creaminess and a protein boost.

Protein Powder: Add protein powder before baking to add additional protein. 

The main difference between baked oats and oatmeal is the time it takes to cook.

Baked oats usually have rolled oats that are baked in the oven along with various other ingredients that are similarly in oatmeal (fruits, nuts, sweeteners) and baked in the oven. They take about 20 to 30 minutes to cook.

Oatmeal, on the other hand, is quicker to prepare on the stovetop or in the microwave, to create a creamy, smooth, porridge-like consistency in just a few minutes to about 10 minutes.

If you make this baked oatmeal ahead of time, allow any leftover baked oatmeal to cool to room temperature.

Then, cover the baking dish with plastic wrap or aluminum foil or transfer individual servings to airtight containers.

Store in the refrigerator for up to 3-4 days.

Reheat as Needed: When you're ready to enjoy a serving, you can reheat it in the microwave for a quick breakfast. If you have more time, you can also reheat it in the oven.

Baked oatmeal can also be frozen for longer storage.

Wrap individual portions or the entire dish tightly in plastic wrap and foil or place in an airtight container.

Label with the date and store in the freezer for up to 2-3 months.

How long is baked oatmeal good in the refrigerator?

Baked oatmeal can be safely stored in the refrigerator for approximately 4 to 5 days. To keep it fresh, make sure to place any leftover baked oatmeal in an airtight container before refrigerating it.

Can baked oatmeal be left out overnight?

Leaving baked oatmeal out overnight is not recommended. It increases the risk of spoilage due to the potential growth of harmful bacteria.

Wait until the baked oatmeal has cooled down and then store properly by putting it in the fridge.

Why is my baked oatmeal mushy?

Baked oatmeal may turn mushy if it's overcooked or if there's too much moisture in the recipe. To prevent this, follow the recommended cooking time in your recipe and measure the liquid ingredients accurately.

Why are my baked oats soggy?

Sogginess in baked oats can occur due to an excess of liquid in the recipe or insufficient time to set after baking. Adjust the amount of liquid used and allow the baked oats to cool and set before serving to maintain the desired consistency.

Should you soak oats before baking?

While it's not necessary to soak oats before baking, it can help with digestion and reducing the phytic acid in oats.

How do you thicken baked oats?

To thicken baked oats, you can reduce the quantity of liquid in your recipe, such as using less milk.

Additionally, allowing the baked oats to cool and set after baking can help achieve a thicker consistency.

How do you reheat baked oatmeal?

To reheat baked oatmeal, you have several options. You can use a microwave for a minute or two, reheat it in the oven at a low temperature (around 300°F) until it's warm throughout, or warm it in a pan on the stovetop with a little additional milk.

Which oatmeal is best for baking?

Rolled oats, often referred to as old-fashioned oats, are commonly used in baked oatmeal recipes. They have a suitable texture and hold up well during baking. Steel-cut oats can also be used, but they require a longer cooking time and may result in a different texture.

Yes! To freeze baked oatmeal, allow it to cool to room temperature then transfer to the refrigerator to cool completely. Wrap portions (or the pan) tightly with foil or place in a reusable zip-top bag or other freezer-safe container and place in the freezer. Enjoy within 3 months.

Are baked oats still healthy?

The healthiness of baked oats largely depends on the ingredients you use.

For healthy oatmeal, use whole, unprocessed ingredients like rolled oats, fresh or frozen fruit, nuts, seeds, and natural sweeteners like honey or maple syrup.

Avoid excessive amounts of added sugar and add a protein source (yogurt, cottage cheese, protein powder) for a more balanced meal.

Print Recipe

Single Serving Pumpkin Baked Oatmeal Microwave (Vegan, Healthy)

This easy Pumpkin Baked Oatmeal Recipe is a convenient single-serving breakfast that can be made in either the oven or the microwave.

Servings: 1 serving

Calories: 298kcal

Author: Wan Na Chun

Ingredients

• ½ cup pumpkin purée
• ½ cup oats
• ½ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• 1 medjool date chopped
• ½ tablespoon maple syrup
• ½ cup water

Instructions

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the pumpkin purée, oats, pumpkin pie spice, vanilla extract, chopped medjool date, maple syrup, and water. Mix everything together until well combined.
• Pour the oatmeal mixture into a greased oven-safe dish.
• Bake in the preheated oven for 25-30 minutes, or until the top is lightly browned and the oatmeal is set.
• Remove from the oven and let it cool for a few minutes.

Microwave Instructions

• In a microwave-safe bowl, combine the pumpkin purée, oats, pumpkin pie spice, vanilla extract, chopped medjool date, maple syrup, and water. Stir everything together until well combined.
• Place the bowl in the microwave and cook on high for 3-5 minutes, or until the oatmeal has absorbed most of the liquid.
• If the oatmeal is too liquid, cook for longer. If the oatmeal is too thick, add additional water, milk, or even yogurt.
• Carefully remove the bowl from the microwave (it will be hot), and give the oatmeal a good stir.

Notes

Pumpkin Puree: You can use canned pumpkin puree or make your own by roasting and blending pumpkin until smooth. Be sure to use pure pumpkin puree without added sugar or spices.

Oats: Old-fashioned rolled oats work best for this recipe. Avoid using steel-cut oats, as they require a longer cooking time.

Pumpkin Pie Spice: If you don't have pre-made pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, cloves, and ginger in equal parts.

Sweetener: Adjust the amount of maple syrup to your preferred level of sweetness. You can also substitute it with honey or another sweetener of your choice.

Medjool Date: Medjool dates add natural sweetness and a chewy texture. If you don't have them, you can use raisins, chopped dried apricots, or omit them and add additional maple syrup.

Water: You can use milk (dairy or non-dairy) instead of water for a creamier texture.

Baking Dish: Use an oven-safe dish or ramekin that can hold the oatmeal mixture comfortably. Grease it lightly to prevent sticking.

Customization: Feel free to add your favorite toppings before or after baking. Chopped nuts, seeds, fresh berries, or a dollop of yogurt can be great additions.

Storage: If you have leftovers, you can refrigerate them in an airtight container for a day or two. Reheat in the microwave or oven before enjoying.

Nutrition

Calories: 298kcal | Carbohydrates: 63g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 598mg | Fiber: 9g | Sugar: 27g | Vitamin A: 19103IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 4mg

This single serving pumpkin baked oatmeal is the ultimate fall breakfast that can be made in the oven or microwave.

If you want other pumpkin breakfasts, you'll love my protein pumpkin overnight oats recipe or flourless pumpkin bread.

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