Pumpkin Oatmeal Bake

by Pamela

Pumpkin Oatmeal Bake

I’ve got a breakfast that you definitely want to break out for your guests this holiday season – pumpkin oatmeal bake. Think of it as what you would get if oatmeal and pumpkin pie had a baby. It’s a little bit breakfasty and a little bit desserty. But who doesn’t want to eat dessert for breakfast?


I made this pumpkin oatmeal bake, not just as an excuse to cook some more pumpkin but to help spread the word about MasterChef Junior Season 4 that’s airing on Friday, November 6 at 8/7c on FOX. The kids this season are just as cute and as ambitious in the kitchen as last season. The judging is being handled by Gordon Ramsay and Graham Elliot again, but this time they’re being joined by a new judge – Christina Tosi (the dessert guru from Momofuku Milk Bar). That should change things up a little bit.

To help celebrate their 4th season, MasterChef has come out with a couple of cooking sets that are geared towards your little chef. There’s a pizza set and an essentials set which include recipes. Both contain everything you need to have your little helper in the kitchen and allow them to really become part of the cooking process. All of the tools are kid sized and made to be easily handled by little ones. But that doesn’t mean they aren’t functional (the measuring cups and spoons are true measuring instruments). But the bowl is a little smaller (and non-skid) and the pizza pan is a bit smaller too.


I broke out the baking set to make this pumpkin oatmeal bake. Hey, don’t judge. I may not have kids but I know a good bowl and cooking utensils when I get my hands on them. I’m an especially big fan of the non-skid bowl. How may times have you lost grip on the bowl you were using and it skidded across the counter? It’s happened to me a few times and I was lucky it stopped just short of hitting the floor and going SPLAT. So maybe you’ll be “borrowing” that from your little one.


This pumpkin oatmeal bake is really simple to throw together. Don’t be intimidated by the number of ingredients (It was inspired by a Food Network recipe). It’s one of those things that you can make the morning you need it, or bake it up ahead of time. It tastes great warm or cold. I like to top it with a little bit of tangy plain Greek yogurt, but you could sweeten it up with a bit of maple syrup.


Oh, and the great people over at FOX gave me a set of these MasterChef Junior inspired cooking sets to give away to one of my lucky readers. Just see below to enter and win.

a Rafflecopter giveaway

So pumpkin season isn’t over and get on this contest…the timing is perfect for Christmas!

Pumpkin Oatmeal Bake
Prep time
Cook time
Total time
Pumpkin oatmeal bake is the perfect cold weather breakfast - full of good for you oatmeal, pumpkin and warming spices. Just top it with maple syrup.
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • For the Oatmeal
  • 1¼ cup rolled oats
  • 3 tablespoons brown sugar
  • pinch kosher salt
  • 1⅓ cups plain unsweetened almond milk
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • For the Topping
  • ⅓ cup sliced almonds
  • ⅓ cup rolled oats
  • ⅓ cup brown sugar
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon flour
  • ⅛ teaspoon cinnamon
  • pinch of kosher salt
  • Pumpkin Filling
  • 1 15 ounce can pumpkin
  • 1 /4 cup half and half
  • 1 large egg
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • pinch of kosher salt
  1. Pre-heat oven to 350 degrees.
  2. For the Oatmeal
  3. Lightly coat an 8"x8" pan with butter and set aside.
  4. In a large bowl stir the oats, sugar and salt. In another bowl whisk the almond milk, egg, vanilla and almond extracts until thoroughly combined.
  5. Mix the wet ingredients into the dry ingredients and set aside.
  6. For the Topping
  7. In a small bowl mix the almonds, oats, sugar, butter, flour, cinnamon and salt until everything is really well combined and set aside.
  8. Pumpkin Filling
  9. In a large bowl mix the pumpkin, half and half, egg, sugar, cinnamon, ginger and nutmeg until it's thoroughly combined and set aside.
  10. To assemble: pour the oatmeal mixture into the buttered dish. Spoon the pumpkin filling on top of the oatmeal. Sprinkle the topping evenly over the top of the pumpkin.
  11. Bake until lightly browned on top, about 60 minutes.



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John/Kitchen Riffs November 4, 2015 at 11:23 am

Pumpkin and oatmeal? Have never had the combo, but love the idea. Such a terrific idea — thanks.

Pamela November 5, 2015 at 11:40 am

The two work really well together John. It’s like comfort in a bowl.

Maureen | Orgasmic Chef November 3, 2015 at 7:35 pm

Doesn’t this look yummy and it just feels Autumn when I look at that photo. Then I look outside and realize how hot it is. 🙂

Pamela November 4, 2015 at 8:50 am

It’s still been pretty warm around here…not a whole lot of fall cooking going on (who wants to turn on that oven). But the temps are just now starting to fall a bit, so we know it’s coming. Happy Summer Maureen!

Mom November 3, 2015 at 5:34 pm

1 1/3 ??
almond milk

Pamela November 3, 2015 at 5:39 pm

Thanks for catching that. I corrected it…it’s cups.

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