Pumpkin baked oatmeal

    45 min

    This pumpkin spiced baked oatmeal is a best alternative to consume your oatmeal breakfast. It is packed with delicious fall flavours, and more importantly, it is perfectly portable. The recipe calls for neither butter nor vegetable oil. With the pumpkin purée and apple sauce the baked oatmeal stays nice and moist!


    London, England, UK
    2 people made this

    Makes: 12 walnut muffins

    • 80g walnuts
    • 270g porridge oats
    • 2 teaspoons baking powder
    • 1 1/4 teaspoons ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 2 eggs
    • 215g pumpkin puree from a tin
    • 125g apple sauce
    • 240ml unsweetened almond milk
    • 50g honey
    • 1/2 teaspoon vanilla extract

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line a muffin tin with 12 silicone cupcakes cases.
    2. Leave 12 walnut pieces whole for topping the muffins. Chop all the remaining.
    3. In a big bowl, combine all dry ingredients including the chopped walnuts, and then mix together all wet ingredients in another bowl. Pour the wet into the dry. Mix until just combined. Spoon the mixture into the silicone cases up to 2/3 full then top each muffin with a walnut piece.
    4. Bake in preheated oven for 30 minutes until golden brown. Remove from the oven and serve warm.

    See it on my blog

    Helena Bourmault Blog

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    Reviews in English (1)


    While the concept sounds great, I did not like the result. I think I would add salt and definitely some more sweetener.  -  22 Aug 2017