The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s vegan and gluten-free.
It’s pumpkin season!!! Who’s excited?! I am such a pumpkin fan I actually enjoy pumpkin treats 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!
As you know, baked oatmeal is a nutrient rich breakfast, super easy to make AND can be prepped in advance for a delicious weekend brunch or healthy breakfasts all week.
Baked Oatmeal for Meal Prep
I like to make a baked oatmeal on Sunday and then portion out daily servings into glass storage containers to place in the fridge. 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. You know, the one that you think about as you’re falling asleep?
Who said healthy food has to be boring?!
I let the pumpkin spices do the talkin’ in this recipe, but if you want to add some flavors, I think chocolate chips and/or dried cranberries would be great additions! You’ll have to let me know if you try one of these variations.
unsweetened almond milk – you can swap in any milk here!
canned pumpkin – make sure the ingredient list is just pureed pumpkin. Don’t accidentally buy pumpkin pie filling because it has added sugar.
pure maple syrup – this is used to sweeten the oatmeal bake and for drizzling on top, if you’d like.
pecans or walnuts – the perfect way to add some healthy fats and a little crunch.
How to Make Pumpkin Baked Oatmeal
If you’ve made a baked oatmeal before, you know how easy it is. There are 4 main steps: prep, mix, pour, bake!
1. Prep: Prep the baking dish. Spray with cooking spray or spread a light layer of coconut oil over the dish.
2.Mix: In a large bowl, mix the oats, baking powder, pumpkin pie spice, cinnamon and salt. Add in the almond milk, pumpkin puree, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and then gently fold in the nuts.
3. Pour: Super easy step here. 😉 Pour the oatmeal mixture into your prepared baking dish and scatter a few extra nuts on top.
4. Bake: Last step! Bake at 375ºF for 30-35 minutes or until the top is golden and the center is set. Serve warm with a little extra maple syrup or almond milk on top.
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can make baked oatmeal ahead of time. There are a couple options that work really well:
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance.
When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
Like this recipe? Try my other baked oatmeal recipes:
If you try this pumpkin baked oatmeal recipe, please be sure to leave a comment and star rating below to let me know how it turns out! Your feedback is super helpful for the EBF team and other EBF followers.
The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s vegan and gluten-free.
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.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Category:Breakfast
Method:Bake
Cuisine:American
Nutrition
Serving Size:1/6 of recipe
Calories:228
Sugar:5g
Sodium:276mg
Fat:10g
Carbohydrates:31g
Fiber:4g
Protein:5g
Keywords: pumpkin baked oatmeal
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Are there freezing/reheating instructions for this recipe? It’s so hearty and yummy and I’d love to make some ahead of time to freeze for easy, healthy, postpartum breakfasts. Thanks!
Hey Rebekah – When freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating. To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
I love this recipe! It is my go-to every week for breakfast meal prep. Love to add some chocolate chips to mine to make it a bit more sweet, too! Eatingbirdfood is the best place for all of my oatmeal needs!
The perfect breakfast (or breakfast for dinner!) I grew up with my Mom making baked oatmeal but can’t bring myself to make her recipe anymore as it has a lot of oil and sugar in it. Enter this recipe..I love the pumpkin flavor and the spices in it are perfectly balanced. It’s got just the right amount of sweetness for me and if you wanted it sweeter you can add maple syrup on top. I don’t like to add the maple syrup but like to eat it with steamed milk over top and it tastes so comforting and like such a treat. Thanks for an amazing recipe!
I made this oatmeal this morning and it was quick and delicious! My son was excited to have it for his after school snack. Also made the house smell so good!
This is my first EBF recipe and I’ll definitely be trying several more! This pumpkin baked oatmeal is quick and easy to make, very filling, and keeps well for meal prep. I subbed unsweetened coconut milk for almond (due to allergy) and it still turned out beautifully! My hubby and I are excited to eat this again for breakfast tomorrow!
Very filling and satisfying breakfast. Froze leftovers and that worked out very well. Will try different combinations of nuts, added fruit, etc. just for variety :).
This turned out amazing! I omitted the nuts and subbed in chia seeds and pepitas. I also added some leftover apple. It tastes great and filling. I will definitely make this again.
One of my go-to favorite baked oatmeal recipes. I also add pumpkin seeds to the top before baking. Afterwards, I add some almond butter and a little extra maple syrup. I often slice it up and freeze individual portions for easy grab and go. Yum, so good! Thanks Brittany!
I eat oatmeal every day, but have never tried baked oatmeal. This was a yummy change! Good pumpkin flavor without being overpowering. I only had vanilla almond milk, so used that and omitted the vanilla the recipe calls for. Will definitely try this again!
Loving this baked pumpkin oatmeal!
Adding pecans inside & on top makes it extra special and the house smells absolutely incredible. So happy I get to have this again tomorrow! Thanks, so much Brittany!
I’m back again. My friends loved it. My house smells like heaven. Yes, I just baked it again. This time I added peanut butter and pieces of apple. I had to cook it longer until the middle set, but it was worth it. This is my go to breakfast for a long time.YUM! YUM!
Easy to make. Very moist. It could be sweeter for my taste so I need the maple syrup on top. I subbed hemp seeds for flax and added a few butterscotch chips.
Just came out of the oven and it taste fantastic. I added chia seeds and didn’t use any oil. It cooked the full 35 minutes in my toaster oven. It is moist like oatmeal should be. Thank you for your blog.
Added 1/4 mini semi sweet chocolate chips. Also added 2T flaked coconut.
Left out flax seed and coconut oil.Divided in 6 using extra large 6 muffin tin. Quite delicious and filling. Gave one to a neighbor who also liked them.
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I alreary made the recipe twice!So tasteful!!
★★★★★
So glad you love this recipe, Eleni! Thanks for the review. I appreciate it.
Are there freezing/reheating instructions for this recipe? It’s so hearty and yummy and I’d love to make some ahead of time to freeze for easy, healthy, postpartum breakfasts. Thanks!
Hey Rebekah – When freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating. To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
I absolutely love this recipe! Do the macros/ nutrition info at the end include the chopped nuts/ pecans? Thank you!
★★★★★
Yes! So glad you’re a fan of this recipe, Heather. Thanks for the review. I so appreciate it!
I love this recipe! It is my go-to every week for breakfast meal prep. Love to add some chocolate chips to mine to make it a bit more sweet, too! Eatingbirdfood is the best place for all of my oatmeal needs!
★★★★★
So glad you loved this recipe, Allyson! Thanks for the review. I so appreciate it!
The perfect breakfast (or breakfast for dinner!) I grew up with my Mom making baked oatmeal but can’t bring myself to make her recipe anymore as it has a lot of oil and sugar in it. Enter this recipe..I love the pumpkin flavor and the spices in it are perfectly balanced. It’s got just the right amount of sweetness for me and if you wanted it sweeter you can add maple syrup on top. I don’t like to add the maple syrup but like to eat it with steamed milk over top and it tastes so comforting and like such a treat. Thanks for an amazing recipe!
★★★★★
Ahh yay!! So glad you loved this recipe, Anna. Thanks so much for trying it and for coming back to leave a review. I so appreciate it!
I made this oatmeal this morning and it was quick and delicious! My son was excited to have it for his after school snack. Also made the house smell so good!
★★★★★
So glad this oatmeal recipe was a hit, Lindsay!! Thanks for the review. I so appreciate it!
This is my first EBF recipe and I’ll definitely be trying several more! This pumpkin baked oatmeal is quick and easy to make, very filling, and keeps well for meal prep. I subbed unsweetened coconut milk for almond (due to allergy) and it still turned out beautifully! My hubby and I are excited to eat this again for breakfast tomorrow!
★★★★★
So glad you loved this baked oatmeal, Rae!! Thanks for making it and for coming back to leave a review. I so appreciate it!
Very filling and satisfying breakfast. Froze leftovers and that worked out very well. Will try different combinations of nuts, added fruit, etc. just for variety :).
★★★★★
Woo!! So glad you loved this recipe, Sandra. Thanks for the review. I so appreciate it!
This turned out amazing! I omitted the nuts and subbed in chia seeds and pepitas. I also added some leftover apple. It tastes great and filling. I will definitely make this again.
★★★★★
Woo!! So glad you loved this recipe, Carly. Thanks for the review. I so appreciate it!
Another win! Tastes great and was quick to make in the morning before work!
★★★★★
So glad you loved this bread, Shana. Thanks for the review. I so appreciate it!
Made it today. I loved it. Had to improvise a bit, as I didn’t have all ingredients, but it turned out great. Thank you for sharing this.
★★★★★
So glad you loved it, Sabina. Thanks for coming back to leave a review. I so appreciate it!
Yummy and easy!!! Not too sweet and nice big serving for one serving!
★★★★★
Woo!! So glad you loved this recipe, Liz. Thanks for the review. I so appreciate it!
One of my go-to favorite baked oatmeal recipes. I also add pumpkin seeds to the top before baking. Afterwards, I add some almond butter and a little extra maple syrup. I often slice it up and freeze individual portions for easy grab and go. Yum, so good! Thanks Brittany!
★★★★★
So glad you loved this recipe, Anne. Thanks for the review. I so appreciate it!
The maple syrup makes this everything! Simple and delish.
★★★★★
Another delicious baked oatmeal recipe! It was a hit with my little one and is easier for her to eat than regular oatmeal.
★★★★★
Woo!! So glad it was a hit. Thanks for the review, Meredith. I so appreciate it!
So easy and super delicious and filling!!
★★★★★
I eat oatmeal every day, but have never tried baked oatmeal. This was a yummy change! Good pumpkin flavor without being overpowering. I only had vanilla almond milk, so used that and omitted the vanilla the recipe calls for. Will definitely try this again!
★★★★★
So glad you loved this recipe, Caroline! Thanks for coming back to leave a review. I so appreciate it. 🙂
I make this all the time, year round! It freezes great and is so delicious!
★★★★★
Woo!! So glad you love this baked oatmeal. I so appreciate the review!!
Loving this baked pumpkin oatmeal!
Adding pecans inside & on top makes it extra special and the house smells absolutely incredible. So happy I get to have this again tomorrow! Thanks, so much Brittany!
★★★★★
Woo!! I’m so glad you’re loving this recipe, Jennifer. Thanks for the review. I so appreciate it. 🙂
My go-to girl for a delicious recipe! My house smells like a pumpkin-yummyness (sp) dream 🙂
★★★★★
Ahh yay!! That makes me so happy to hear, Kaitlyn. 🙂
I’m back again. My friends loved it. My house smells like heaven. Yes, I just baked it again. This time I added peanut butter and pieces of apple. I had to cook it longer until the middle set, but it was worth it. This is my go to breakfast for a long time.YUM! YUM!
★★★★★
Ahh yay!! So glad you’ve been loving this recipe, Joan. Thanks for coming back to leave a review. I so appreciate it. 🙂
Easy to make. Very moist. It could be sweeter for my taste so I need the maple syrup on top. I subbed hemp seeds for flax and added a few butterscotch chips.
★★★★
I forgot to say the walnuts on top is extra good.
★★★★★
Just came out of the oven and it taste fantastic. I added chia seeds and didn’t use any oil. It cooked the full 35 minutes in my toaster oven. It is moist like oatmeal should be. Thank you for your blog.
★★★★★
So glad you enjoyed this recipe, Joan. Thanks for the review, I so appreciate it!
Added 1/4 mini semi sweet chocolate chips. Also added 2T flaked coconut.
Left out flax seed and coconut oil.Divided in 6 using extra large 6 muffin tin. Quite delicious and filling. Gave one to a neighbor who also liked them.
★★★★★
I’m glad this recipe was a hit! Thanks for the review, I so appreciate it. 🙂