Baked Pumpkin Oatmeal with Walnuts (and Pomegranates)

This Baked Pumpkin Oatmeal is a great way to start your day. It’s loaded with healthy ingredients and baking a batch of it allows you to have a “go-to” breakfast all week long. If you have a sweet tooth, I would recommend increasing the amount of sweetener in the batter. However, I find that using a topping such as maple syrup or peanut butter adds enough “sweet”.


  • 3 cups of Rolled Oats (240 grams)
  • 1.5 cups of Pumpkin (366 grams)
  • 1/2 cup of Almond Milk (use the milk of your choice)
  • 1 teaspoon Vanilla
  • 1.5 teaspoons of Cinnamon
  • 1 teaspoon Baking Powder
  • 2 tablespoons of Almond Butter *or the nut butter of your choice
  • 2 tablespoons of Maple Syrup (32 grams) *or the sweetener of your choice – agave or honey
  • 1 tablespoon of Hemp Seeds (15 grams) *OPTIONAL
  • 1/4 cup of Chopped Walnuts (30 grams) *or the nut of your choice
  • Pomegranates to sprinkle on top *OPTIONAL


  1. Preheat oven to 375 degrees
  2. Mix all ingredients in mixing bowl
  3. Grease 9×12 inch baking dish
  4. Spread evenly into pan and sprinkle extra walnuts on top
  5. Bake for about 20-25 minutes
  6. Serve with maple syrup or topping of choice; honey, yogurt, peanut butter, pomegranates, etc.

Can you believe it? This recipe is actually vegan!! 🙂

About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is a certified Health Coach and Personal Trainer.

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