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Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal


1 can (398 mL) canned pumpkin puree (NOT pumpkin pie “filling”)
1/3 cup white sugar
1 egg
1 tablespoon pumpkin pie spice
1⁄2 teaspoon salt
3⁄4 teaspoon baking powder
1 1⁄2 cups milk
2 1⁄2 cups quick oats
1⁄2 cup raisins


  1. Preheat the oven to 375F.
  2. In a large bowl, use a fork or whisk to mix together the pumpkin puree, sugar, egg, pumpkin pie spice, salt and baking powder until smooth. Whisk in milk.
  3. Add the oats and raisins into the pumpkin mixture.
  4. Grease an 9 x 13” baking dish (or rectangular casserole dish) with oil or margarine. Pour in the pumpkin oat mixture.
  5. Bake in the oven for 35-40 minutes, or until the centre no longer looks wet and the edges are golden brown. Try topping the oatmeal with vanilla yogurt. Store leftovers in fridge.

Serves 6-8

– Look for canned pumpkin in the baking aisle at the grocery store.
– You can make 1 tablespoon of pumpkin pie spice by mixing: 11⁄2 tsp ground cinnamon, 3⁄4 teaspoon ground ginger, 1⁄4 teaspoon allspice and 1⁄4 teaspoon ground nutmeg


Contains Milk Contains Eggs