Pumpkin Baked Oatmeal
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This pumpkin baked oatmeal is made with oats, pumpkin, maple syrup and warm spices. It’s vegan, gluten-free, easy to make and the perfect cozy fall breakfast.
It’s pumpkin season!!! Who’s excited?! I am such a pumpkin fan I actually enjoy pumpkin recipes year round. Yes, grocery stores sell pumpkin puree all year long… not just in the fall. Perfect for those of us who don’t limit our pumpkin consumption to a few months a year.
Anyhow, I’m sure you’ve noticed, but there’s a baked oatmeal theme around here lately and each month I release a new seasonal baked oatmeal recipe. Last month was apple cinnamon baked oatmeal (which is delish, btw) and now it’s time to break out the pumpkin and make this pumpkin baked oatmeal!
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“This recipe has been in my breakfast rotation for a few years, and I still love it! Fall or Spring, warm or cold, this is SUCH a great, easy recipe. Perfect for busy mornings.”
Why I Love Pumpkin Baked Oatmeal
This baked oatmeal is a crowd-pleaser that checks all the boxes. It’s gluten-free, dairy-free, refined sugar-free, but still tastes indulgent. You can serve it straight from the dish, portion it into squares for meal prep, or pair it with coffee and fruit for a brunch spread that feels special but takes minimal effort.
Ingredients Needed
- rolled oats – the base of the oatmeal, providing fiber and a hearty texture. Oats are often cross-contaminated, so grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free oats.
- unsweetened almond milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
- canned pumpkin – the star of the show! You can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
- pure maple syrup – this is used to sweeten the oatmeal bake and for drizzling on top, if you’d like. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- ground flaxseed – adds additional fiber and acts as a binding agent so no need for an egg.
- coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- baking powder – helps the oatmeal rise and become fluffy during baking.
- pumpkin pie spice – a must for this pumpkin baked oatmeal!
- pecans or walnuts – the perfect way to add some healthy fats and a little crunch.
Find the full ingredient list with measurements in the recipe card below.
How to Make
If you’ve made a baked oatmeal before, you know how easy it is. There are 4 main steps: prep, mix, pour and bake!
Step 1: Prep the baking dish. Preheat oven, and mix all the dry ingredients.
Step 2: Add the wet ingredients and stir to combine.
Step 3: Fold in the pecans and/or any additional mix-ins.
Step 4: Pour the oatmeal mixture into your prepared baking dish and scatter a few extra nuts on top, and bake!
Tips for the Best Baked Oatmeal
- Use room-temperature milk: Cold milk can firm up the melted coconut oil and create clumps. Using room-temperature almond milk keeps everything smooth and evenly mixed.
- Don’t overmix: Stir the batter just until combined. Overmixing can make the baked oatmeal dense instead of tender.
- Add nuts on top, not just inside: Keeping most nuts on top helps them toast as it bakes, adding more crunch and flavor.
Storing & Reheating
This baked pumpkin oatmeal recipe is perfect for meal prep because it stores beautifully.
I like to make a baked oatmeal on Sunday to enjoy for breakfasts throughout the week. Every morning I can just open the fridge, pop the baked oatmeal in the microwave or toaster oven to reheat and boom! I’ve got a breakfast that I’m excited about.
Here’s how to store and reheat leftover baked oatmeal:
- Fridge: Let the oatmeal cool, then cover the dish or store portions in an airtight container for up to 5 days.
- Freezer: Cool completely, slice into portions, and store in freezer-safe containers or bags for up to 3 months.
To Reheat:
- Whole pan: Cover with foil and warm in a 350ºF oven for about 20 minutes.
- Individual slices: Bake at 350ºF for 5–10 minutes or microwave for 1 minute, then add your favorite toppings.
More Baked Oatmeal Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup pecans or walnuts, chopped and divided
- Cooking spray
Instructions
- Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
- Carefully pour oatmeal mixture into the prepared baking dish. Scatter the remaining pecans/walnuts across the top.
- Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
Video
Notes
- Rolled oats: Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead. You can easily customize this recipe and swap the banana with pumpkin instead.
- Ground flaxseed: If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
- Storage: Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- 8-inch Baking Dish (my favorite for baked oatmeal)
Like This Recipe? Rate & Comment Below!
absolutely delicious, heathy, easy , and economical breakfast! I would even pack it for a snack!!! I did omit the nuts and replaced them with raisins, and also replaced the coconut oil with avacado oil. ONLY becuase I have some health restrictions! I am certainn the recipie as is would be perfect!
I will be making this one on repeat! You will Too! 🙂
Woo!! That makes me so happy to hear, Michele. I love that you were able to adjust the recipe to fit your needs and still enjoyed it so much. Thanks for coming back to leave a review. It means the world to me.
This delicious, filling and the fiber did not bother my tummy.
Ahh yay!! That makes me so happy to hear! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
well, I goofed this. I used a whole can of pumpkin, not 1 cup. it seemed like too much but I didn’t question what I thought I read. I didn’t follow recipe and it didn’t turn out right. oops.
its still ok and I’ll eat it (and get some extra breakfast vegetables). Its good enough that I’m really looking forward to trying the recipe again properly.
The biggest downside is that our cat thinks this oatmeal is her food since she has pumpkin in her food, so I have to gaurd it while I’m eating.
I love your attitude about it, Sharon! Even with a full can of pumpkin, it sounds like it wasn’t a total loss. I hope your next try turns out perfectly and that your cat doesn’t steal a bite!
This recipe popped up in my news feed Sunday. I had never seen anything before that for “eating bird food”. I happened to have all the ingredients except coconut oil so I used olive oil. It was so easy to make and the Pumpkin Baked Oatmeal was delicious.
I’m so glad you found the recipe, Marlene! It makes me happy to hear it turned out delicious, even with the olive oil swap. Thanks for giving it a try and taking the time to leave a review.
We make this on repeat in the fall in my family! It is delicious! I usually double everything to use a whole can of pumpkin and bake in a 13×9 pan.
That makes me so happy to hear, Megan! I love that you make it on repeat. Thanks for coming back to leave a review. It means the world to me!
I’m so excited about making this it’s currently baking right now! However, it’s been baking for almost an hour now and it’s still gooey. I don’t make any changes to the recipe and my oven typically does well with other recipes bake times. Any thoughts?
Hi Lauren – If it’s still gooey, I’d let it bake a little longer and cover the top with foil so it doesn’t over-brown. Every oven can be a bit different, so sometimes it just needs some extra time to set.
Very good, and my kids loved it. I used whole milk since we don’t have almond milk and it turned out well still. I also increased everything to 1.5x the recipe in order to use a full 15oz. can of pumpkin.
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
What can be substituted for coconut oil?
Thanks
Hi, Karen! Avocado oil, melted butter, or ghee will all work in place of the coconut oil. Avocado oil is the most neutral swap, while butter and ghee add a bit of extra richness.
Your banana bread baked oatmeal was something I had made maybe 6 or 8 times (I was obsessed with it!) before I realized you have other baked oatmeal recipes! So last week I tried the apple cinnamon one, and it was AMAZING – so now I’ve decided to try all your baked oatmeals. I embarked today upon pumpkin…. It was a little nerve wracking since the bar was high from Apple cinnamon and banana bread versions… but pumpkin was also a slam dunk! I wanted to use a whole can of pumpkin so ended up doing the recipe 1.5x the amounts and baked it for 40 mins in a 7×13 casserole. I was a little scared I’d mess it up by making a bigger batch but it came out perfectly. Can’t wait to try more of these!
Oh yay!! This makes me so happy to read. 🙂 I’m so glad you’ve been enjoying the baked oatmeal recipes – there are so many to choose from! You definitely stated with my three favorites and I’m so glad you loved them all. Thanks so much for coming back to leave a review. I really appreciate it!