Pumpkin Baked Museli and Giveaway

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I do love to start off my day with a delicious breakfast! To me it seems how my day begins is how my day will go. So I want to be sure to start off right by fueling my body with a tasty meal like this pumpkin baked museli.

I was recently excited to discover a new product from Nature Valley. Their new Nature Valley™ Toasted Oats Muesli is a great option in the morning made with a delicious blend of whole rolled, oven-toasted oats, fruit, nuts and seeds.  It’s lightly sweetened and made with simple wholesome ingredients I can feel good about eating.

Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

realmomkitchen.com #muesli #naturevalley

Think of it like a cereal. The great thing is you can eat it hot (like oatmeal) or cold (like granola)! It also comes in 2 great flavors – blueberry and original. I happen to prefer the original but both are tasty.

 Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

You can use the Nature Valley™ Toasted Oats Muesli as a topping for yogurt, layered in a parfait. It also can be used in place of old fashioned oats in baked recipes like in muffins or in the recipe I am sharing with you today. Or how about an easy no cook berry overnight museli! I love when you can find such versatile breakfast product. There are so many options.

So why don’t you go buy a bag with this coupon and give it a try ! Plus for more from Nature Valley check out their Twitter, Instagram, or Facebook page.

 Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

Pumpkin Baked Muesli | realmomkitchen.com #muesli #naturevalley

Pumpkin Baked Museli

Real Mom Kitchen

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  • ½ cup pumpkin puree
  • 1 egg
  • cup maple syrup
  • 1 tsp vanilla
  • cup milk I used skim
  • tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp fresh ground nutmeg
  • ½ tsp salt
  • 2 cups Nature Valley™ Toasted Oats Muesli Original
  • tsp baking powder
  • ½ cup chopped pecans optional
  • 1 apple diced
  • ¼ cup dried cranberries
  • brown sugar optional


  • Preheat oven to 350 degrees.
  • Spray an 8 x 8 baking dish with non stick cooking spray.
  • In a large bowl, combine the pumpkin, egg, syrup, vanilla, milk, cinnamon, ginger, nutmeg, Museli, baking powder, and pecans if desired.
  • Pour the oatmeal mixture into the dish and spread evenly.
  • Bake in preheated oven for 30-35 minutes until golden and let sit 5 minutes before serving.
  • Cut into 9 squares and top each serving with some diced apple, dried cranberries, and brown sugar if desired.
Tried this recipe?Let us know how it was!

This is a sponsored conversation written by me on behalf of Nature Valley . The opinions and text are all mine.


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