Pumpkin Baked Oatmeal

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!

Square baking dish with pumpkin baked oatmeal topped with chopped walnuts. The dish is resting on a dish cloth and a bowl of walnuts is to the side.

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.

A spatula is lifting a slice of pumpkin baked oatmeal out of a baking dish.

Ingredients in Pumpkin Baked Oatmeal

  • rolled oats
  • spicespumpkin pie spice, cinnamon and salt.
  • 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.

Mixing bowl with batter for the pumpkin baked oatmeal. The mixture is pumpkin, almond milk, walnuts and old fashioned oats. Batter is getting mixed with a spatula.

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

  1. 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.
  2. 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

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.

Slice of pumpkin baked oatmeal topped with walnuts and maple syrup. Oatmeal is on a plate with a gold spoon.

Like this recipe? Try my other baked oatmeal recipes:

More 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.

Print
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A spatula is lifting a slice of pumpkin baked oatmeal out of a baking dish.

Pumpkin Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

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.


Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups unsweetened almond milk
  • 1 cup canned pumpkin
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 Tablespoon ground flaxseed
  • 1 Tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans or walnuts, chopped and divided
  • Cooking spray

Instructions

  1. Preheat oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
  4. 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. 
  5. Carefully pour oatmeal mixture into the prepared baking dish.
  6. Scatter the remaining pecans/walnuts across the top.
  7. 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.
  8. For storage: store in the refrigerator in an airtight container for up to 4 days.
  9. 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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Recipe rating

    167 comments
    1. Eleni
      March 23, 2021 AT 12:46 pm

      I alreary made the recipe twice!So tasteful!!

      1. Brittany Mullins
        March 23, 2021 AT 1:51 pm

        So glad you love this recipe, Eleni! Thanks for the review. I appreciate it.

    2. Rebekah
      March 9, 2021 AT 2:50 pm

      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!

      1. Brittany Mullins
        March 9, 2021 AT 11:33 pm

        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!

    3. Heather
      March 5, 2021 AT 8:59 pm

      I absolutely love this recipe! Do the macros/ nutrition info at the end include the chopped nuts/ pecans? Thank you!

      1. Brittany Mullins
        March 6, 2021 AT 12:23 am

        Yes! So glad you’re a fan of this recipe, Heather. Thanks for the review. I so appreciate it!

    4. Allyson
      February 27, 2021 AT 7:43 pm

      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!

      1. Brittany Mullins
        February 28, 2021 AT 11:37 pm

        So glad you loved this recipe, Allyson! Thanks for the review. I so appreciate it!

    5. Anna
      February 27, 2021 AT 6:46 am

      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!

      1. Brittany Mullins
        February 27, 2021 AT 1:09 pm

        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!

    6. Lindsay
      February 24, 2021 AT 3:03 pm

      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!

      1. Brittany Mullins
        February 24, 2021 AT 3:16 pm

        So glad this oatmeal recipe was a hit, Lindsay!! Thanks for the review. I so appreciate it!

    7. Rae
      February 21, 2021 AT 7:20 pm

      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!

      1. Brittany Mullins
        February 21, 2021 AT 8:07 pm

        So glad you loved this baked oatmeal, Rae!! Thanks for making it and for coming back to leave a review. I so appreciate it!

    8. Sandra
      February 20, 2021 AT 11:13 am

      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 :).

      1. Brittany Mullins
        February 20, 2021 AT 8:36 pm

        Woo!! So glad you loved this recipe, Sandra. Thanks for the review. I so appreciate it!

    9. Carly
      February 17, 2021 AT 11:54 am

      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.

      1. Brittany Mullins
        February 18, 2021 AT 2:12 pm

        Woo!! So glad you loved this recipe, Carly. Thanks for the review. I so appreciate it!

    10. Shana
      February 17, 2021 AT 9:19 am

      Another win! Tastes great and was quick to make in the morning before work!

      1. Brittany Mullins
        February 18, 2021 AT 2:13 pm

        So glad you loved this bread, Shana. Thanks for the review. I so appreciate it!

    11. Sabina
      February 13, 2021 AT 12:13 pm

      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.

      1. Brittany Mullins
        February 13, 2021 AT 10:05 pm

        So glad you loved it, Sabina. Thanks for coming back to leave a review. I so appreciate it!

    12. Liz McC
      February 12, 2021 AT 7:35 am

      Yummy and easy!!! Not too sweet and nice big serving for one serving!

      1. Brittany Mullins
        February 12, 2021 AT 7:29 pm

        Woo!! So glad you loved this recipe, Liz. Thanks for the review. I so appreciate it!

    13. Anne
      February 11, 2021 AT 1:10 pm

      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!

      1. Brittany Mullins
        February 11, 2021 AT 11:45 pm

        So glad you loved this recipe, Anne. Thanks for the review. I so appreciate it!

    14. Cayla
      February 11, 2021 AT 8:49 am

      The maple syrup makes this everything! Simple and delish.

    15. Meredith B.
      February 10, 2021 AT 9:27 am

      Another delicious baked oatmeal recipe! It was a hit with my little one and is easier for her to eat than regular oatmeal.

      1. Brittany Mullins
        February 12, 2021 AT 12:02 am

        Woo!! So glad it was a hit. Thanks for the review, Meredith. I so appreciate it!

    16. Ryan
      February 3, 2021 AT 7:49 pm

      So easy and super delicious and filling!!

    17. Caroline
      February 3, 2021 AT 9:44 am

      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!

      1. Brittany Mullins
        February 3, 2021 AT 10:08 am

        So glad you loved this recipe, Caroline! Thanks for coming back to leave a review. I so appreciate it. 🙂

    18. Noha
      February 2, 2021 AT 2:16 pm

      I make this all the time, year round! It freezes great and is so delicious!

      1. Brittany Mullins
        February 3, 2021 AT 10:24 am

        Woo!! So glad you love this baked oatmeal. I so appreciate the review!!

    19. Jennifer B.
      February 1, 2021 AT 10:09 pm

      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!

      1. Brittany Mullins
        February 3, 2021 AT 10:30 am

        Woo!! I’m so glad you’re loving this recipe, Jennifer. Thanks for the review. I so appreciate it. 🙂

    20. Kaitlyn
      January 20, 2021 AT 8:31 pm

      My go-to girl for a delicious recipe! My house smells like a pumpkin-yummyness (sp) dream 🙂

      1. Brittany Mullins
        January 21, 2021 AT 6:39 pm

        Ahh yay!! That makes me so happy to hear, Kaitlyn. 🙂

    21. joan
      January 6, 2021 AT 6:13 pm

      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!

      1. Brittany Mullins
        January 7, 2021 AT 4:15 pm

        Ahh yay!! So glad you’ve been loving this recipe, Joan. Thanks for coming back to leave a review. I so appreciate it. 🙂

    22. Amy
      January 3, 2021 AT 4:03 pm

      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.

    23. joan
      January 3, 2021 AT 1:29 pm

      I forgot to say the walnuts on top is extra good.

    24. joan
      January 3, 2021 AT 1:24 pm

      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.

      1. Brittany Mullins
        January 3, 2021 AT 8:04 pm

        So glad you enjoyed this recipe, Joan. Thanks for the review, I so appreciate it!

    25. Andrea Burdick
      January 1, 2021 AT 8:36 pm

      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.

      1. Brittany Mullins
        January 2, 2021 AT 2:48 pm

        I’m glad this recipe was a hit! Thanks for the review, I so appreciate it. 🙂

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