Breakfast, Recipes

Baked Pumpkin Oatmeal Tarts

November 26, 2012

Baked Pumpkin Oatmeal

When I ordered pureed pumpkin a couple of weeks ago I had every intention of creating everything from pumpkin doughnuts to pumpkin pie. With free-time being very limited these past few weeks the cans are still in my “pantry” {a cupboard in my room} just the way I left them there when they first arrived. I still have 3 cans left and I honestly don’t know how I will incorporate pumpkin into my Christmas cookies….

If you too are left of a few cans of pumpkin and need the pantry space for chocolate, candy canes and Christmas sprinkles then make Baked Pumpkin Oatmeal for breakfast.


I made a few portions on Saturday morning and froze what was leftover for quick breakfasts on the go. Since I made them into individual “tarts” I ate them directly out of there with spoons of natural yoghurt. But the oatmeal would also taste wonderful in a bowl of fresh milk or Greek yoghurt topped with nut butter and all kinds of fruit.


To spruce things up a bit I added pomegranate seeds onto my oatmeal and to complete the Christmassy look I added mint leaves. To round the winter wonderland off I added desiccated coconut for the ultimate snow effect. No matter if you choose to transform this dish into a Christmas-inspired creation or let the fall flavors come through, it will add lots of flavor to your breakfast!

Baked Pumpkin Oatmeal Tarts

adapted from Kath’s Baked Pumpkin Oatmeal

serves 2


  • 2/3 cups rolled oats
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 2 tbsp. brown sugar
  • 4 tbsp. desiccated coconut
  • 4 tbsp. raisins
  • 2 tbsp. pumpkin seeds
  • 250ml milk
  • 1 egg
  • 1/2 can pumpkin purée


  1. Preheat the oven to 175°C.
  2. In a large bowl mix together the dry ingredients {oats, cinnamon, spices, sugar, coconut, raisins and pumpkin seeds}. Stir to combine.
  3. In a separate bowl whisk together the milk, egg and pumpkin purée and add the wet ingredients to the dry ingredients. Stir well to combine.
  4. Fill the oatmeal batter into individual tart pans or into a small oven-proof baking dish.
  5. Bake for about 25-35 minutes. Let it cool slightly before topping with nut butters and fruit.




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  • Reply Kathryn November 26, 2012 at 10:52 am

    These look so pretty with that red & green in there and I love the idea of baking these in individual portions, perfect for the morning!

  • Reply Shannon (Healthiful Balance) November 26, 2012 at 12:46 pm

    This looks so good! This would be the perfect breakfast for a cold morning. Where did you find the pumpkin puree? I cant seem to find it anywhere.

  • Reply Meghan@cleaneatsfastfeets November 28, 2012 at 4:05 am

    I think I’ve just been enveloped by a warm bowl of Christmas. I don’t normally do oatmeal or pumpkin, but you sure make me want to try. Beautiful!!

  • Reply WIAW: baking, party and more baking… November 28, 2012 at 5:30 am

    […] my return I quickly showered and got ready before having my second breakfast, a baked pumpkin oatmeal tart with tea on the […]

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