Are baked oats actually good for you?

Yes, baked oats are a healthy choice, especially when made with oat flour and pumpkin. They’re naturally high in fiber, vitamins, and minerals, which support digestion and long-lasting energy. Recipes like pumpkin baked oatmeal with oat flour are great examples of how baked oats can be both delicious and nutrient-dense fall breakfasts.

How do you add pumpkin to oatmeal?

Pumpkin puree blends beautifully into both stovetop oatmeal and baked versions. For stovetop, stir in ¼ to ½ cup puree while the oats cook, adding spices like cinnamon or nutmeg. For a heartier dish, try incorporating it into a recipe like pumpkin baked oatmeal with oat flour , where it adds sweetness, moisture, and a seasonal twist.

What does pumpkin replace in baking?

Pumpkin puree often acts as a replacement for oil, butter, or eggs in baking. It brings moisture and structure while cutting down on fat. In pumpkin baked oatmeal with oat flour , it replaces part of the fat while still keeping the final dish soft and tender. It’s a smart swap for anyone looking to make baked goods healthier without losing flavor.

How does Martha Stewart bake pumpkin?

Martha Stewart often roasts pumpkin for savory dishes or uses pumpkin puree for baking classics like pies, breads, and muffins. While her recipes tend to be traditional, you can put a modern, gluten-free twist on pumpkin by making something like pumpkin baked oatmeal with oat flour , which delivers the same cozy flavors with a healthier spin.

Is there a downside to eating oats?

For most people, oats are highly beneficial, offering fiber, protein, and essential minerals. The main downside comes if you’re sensitive to gluten cross-contamination. Using certified gluten-free oats solves this issue. That’s why recipes like pumpkin baked oatmeal with oat flour are a safe and wholesome choice for gluten-free eaters.

Do oats spike blood sugar?

Oats generally have a low glycemic index, meaning they release energy slowly and don’t cause large spikes in blood sugar. When paired with pumpkin and oat flour, as in baked oatmeal, the fiber content is even higher, which helps stabilize blood sugar further. For balance, you can enjoy a portion with a protein-rich side like my mushroom stuffed chicken breast .

How to make Pumpkin Baked Oatmeal with Oat Flour

Description

Pumpkin baked oatmeal with oat flour is a gluten-free, cozy fall breakfast that’s perfect for meal prep. Soft, spiced, and naturally sweetened.

Ingredients

Scale

1 cup oat flour
2 cups rolled oats
1 cup pumpkin puree
2 eggs (or flax eggs for vegan)
1 ½ cups milk (dairy or plant-based)
¼ cup maple syrup
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
Optional add-ins: chocolate chips, nuts, or dried fruit

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 baking dish.
In a large bowl, combine oat flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk together pumpkin puree, eggs, milk, vanilla, and maple syrup.
Gently fold wet ingredients into dry ingredients until combined.
Spread mixture into the prepared dish.
Bake for 35–40 minutes until golden and set in the middle.
Cool for 10 minutes before slicing into squares or bars.

Notes

Store in fridge up to 5 days.
Freeze individually wrapped squares for up to 3 months.
For vegan: replace eggs with flax eggs and use plant milk.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: per serving, 1 square
Calories: 185 kcal
Sugar: 9 g
Sodium: 170 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 35 mg