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.

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

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.

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.

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.

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.

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:

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.

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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.
  • 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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    96 comments
    1. Laura
      November 27, 2020 AT 10:08 am

      This is the easiest and most flavorful baked oatmeal, I love it! My toddler and I can go through a batch in record time, it’s a big hit around here!

    2. Amy
      November 19, 2020 AT 12:28 pm

      I’ve tried several of your baked oatmeal recipes, and while they’re all wonderful this is definitely one of my favorites! I’m not even a crazy pumpkin fanatic, but this is soooo good and the pumpkin makes it really moist.

      1. Brittany Mullins
        November 20, 2020 AT 1:00 pm

        Ahh yay!! That makes me so happy to hear, Amy. I’m pumped you loved this baked oatmeal recipe. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    3. Jaime Brown
      November 18, 2020 AT 7:39 pm

      Hello there. I was wondering if fresh pumpkin puree would sub for the canned pumpkin?
      Thank you!

      1. Brittany Mullins
        November 18, 2020 AT 11:53 pm

        Definitely! I have a pumpkin puree recipe you can follow if you need one. 🙂

    4. kathleen Reeve
      November 4, 2020 AT 8:07 am

      Thanks for great recipe…making it for the third time! I go just ahead and use the whole can of pumpkin keeping everything else the same. It’s closer to regular oatmeal texture and I love it.

      1. Brittany Mullins
        November 4, 2020 AT 9:00 pm

        So glad you’ve been loving this recipe, Kathleen! 🙂

    5. Lorna
      November 2, 2020 AT 5:52 am

      Lovely warming fall breakfast with flavours reminiscent of pumpkin pie. Very flavoursome and even better with kerned yogurt!

      1. Brittany Mullins
        November 2, 2020 AT 4:24 pm

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

    6. Stacy
      October 25, 2020 AT 8:08 pm

      Delicious! I’ve tried several of the baked oatmeal recipes and this is my favorite! It will make a great thanksgiving week breakfast for company.

      1. Brittany Mullins
        October 25, 2020 AT 11:47 pm

        Ahh yay! So glad you loved this baked oatmeal recipe, Stacy. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

    7. Mary
      October 25, 2020 AT 11:32 am

      I love this recipe! I didn’t have flax so I added chopped sunflower seeds, YUMM! Thanks for a great recipe to keep ☺️

      1. Brittany Mullins
        October 25, 2020 AT 11:58 pm

        Ahh yay, so glad this recipe was a hit! Thanks for making it, Mary. 🙂

    8. Ingrid
      October 24, 2020 AT 10:17 am

      So good! Thanks! Doubled the recipe to use the whole can of pumpkin and served with apple butter on top. 🙂

      1. Brittany Mullins
        October 24, 2020 AT 3:53 pm

        Ohh I bet it was delish with the apple butter on top! So glad you loved this recipe!

    9. Caroline
      October 22, 2020 AT 10:51 am

      This pumpkin pie baked oatmeal is sublime! It made the house smell so good, and tasted even better. The mix of sweetness with the subtle spice from the pumpkin pie spice is perfect. I love your baked oatmeal recipes, because they’re so easy and really deliver on flavor. Thank you for sharing your fantastic recipes! 👏👏👏

      1. Brittany Mullins
        October 22, 2020 AT 12:25 pm

        Woo!! So glad this baked oatmeal recipe was a hit, Caroline. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    10. Kaeli
      October 20, 2020 AT 4:46 am

      Is there anything I can sub for the coconut oil? Thanks!

      1. Brittany Mullins
        October 20, 2020 AT 1:57 pm

        You can really use any oil or butter. You could also try using just extra pumpkin! I haven’t tried it, but I’m sure that’d be just fine.

    11. Carol
      October 17, 2020 AT 7:16 pm

      Sounds delicious and can’t wait to make it. Can I mix it up the night before and bake it the next morning?

      Also what can I use as a substitute for pumpkin pie spice. My husband doesn’t like cloves.

      Thanks

      1. Brittany Mullins
        October 19, 2020 AT 12:52 pm

        Hey Carol – you could just use a combo of cinnamon, nutmeg and ginger.

        As far as prepping it in advance, I usually don’t recommend this with baked oatmeal because the oats will soak up the liquid overnight and it might turn out dry, but there’s two options to save time: 1) You could combine all the dry ingredients in a bowl, cover and leave out on the counter overnight, then just add in your wet ingredients in the morning. 2). You could mix everything besides the milk together in a big bowl and place it in the fridge overnight. The next morning, stir in the milk until combined, pour batter into your prepared baking dish and bake! The coconut oil will be solid after sitting in the fridge overnight, but since you mixed it in melted the day before it should still be well dispersed. It also might take a little extra cook time since it’s going in the oven cold. Let me know what you end up trying!

    12. Kirsten
      October 17, 2020 AT 12:30 pm

      Just made this for breakfast, and it was a big hit with the whole family. Good flavour, and nice that you can control the sweetness with adding extra maple syrup (or not). The 4 & 6-year-olds just asked for seconds!

      1. Brittany Mullins
        October 17, 2020 AT 3:25 pm

        Ahh yay!! So happy to hear this recipe was a hit with your family. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    13. Stacey Bradbury
      October 16, 2020 AT 11:27 am

      This is the second of Brittany’s recipes I’ve made (first was her peach pie overnight oats. YUM!). It is WAAAY delicious and filling! Super easy and quick to whip up. I used dairy milk in the mix and also a splash on top along with a drizzle of maple syrup and pecans. I can’t wait for breakfast every day this week!

      1. Brittany Mullins
        October 17, 2020 AT 3:16 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad you loved this recipe, Stacey. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    14. Karrie
      October 15, 2020 AT 10:29 am

      so easy, SO delicious. I might be hooked on this baked Oatmeal, I will have to try them allllll 🙂

      1. Brittany Mullins
        October 16, 2020 AT 2:40 am

        I’m so glad you enjoyed this baked oatmeal recipe, Karrie! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    15. Emily Irene
      October 14, 2020 AT 9:08 am

      Making this NOW! Didn’t see the flax before I started – any substitutions ? So excited to try this!

      1. Brittany Mullins
        October 14, 2020 AT 10:38 am

        You can use an egg instead of the flax or simply omit it.

    16. Brooke
      October 13, 2020 AT 10:48 pm

      This is a fall breakfast favorite!

    17. Ilene
      October 13, 2020 AT 4:47 pm

      Delicious! Made it exactly as written. Will make this again!

      1. Brittany Mullins
        October 13, 2020 AT 5:32 pm

        Yay!! So glad you enjoyed these oatmeal cups, Ilene. Thanks for making them and for coming back to leave a comment + star rating. I appreciate it. <3

    18. Leigh-Anne
      October 11, 2020 AT 8:34 pm

      I just made this and it’s so yummy! Can’t wait to it it all week for breakfast!

      1. Brittany Mullins
        October 12, 2020 AT 11:03 pm

        Yay! So glad you’re loving this recipe, Leigh-Anne. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    19. Ashley
      October 5, 2020 AT 7:59 am

      I just made this recipe for the first time and it was wonderful! Your site has so many great options for meal prep! Thank you!

      1. Brittany Mullins
        October 7, 2020 AT 10:04 pm

        Ahh yay! So glad you enjoyed this pumpkin baked oatmeal, Ashley. 🙂

    20. Lisa Judkins
      October 4, 2020 AT 1:22 pm

      Going to make this tomorrow sounds yummy and healthy❤

    21. Linda S Buchanan
      October 3, 2020 AT 12:56 pm

      What can you sub for the oatmeal ??? That’s waaay too many carbs but the idea sounds delicious and the rest would totally work !!

      1. Brittany Mullins
        October 3, 2020 AT 10:04 pm

        Hey Linda – I’m not sure what would be equivalent since oats are a major component to this recipe.

    22. Laura
      September 29, 2020 AT 12:04 pm

      Delicious! So, I didn’t have flaxseed nor did I possess the good common sense to add an egg in its place. However, that being said, even without either of those ingredients, it still turned out fantastic. The flavors are perfect for this time of year. I almost feel like I’m eating dessert. I mean, I could be if I add a dollop of whipped cream or some vanilla ice cream, but oh, here I am trying to be healthy. Thanks for a great recipe! Hoping it reheats well over the course of the week.

      1. Brittany Mullins
        September 30, 2020 AT 5:44 pm

        So glad this baked oatmeal recipe was a hit, Laura! It will definitely reheat well over the week. I typically reheat baked oatmeal per slice in the toaster oven or regular oven. You can also use a microwave too. 🙂

    23. Michaluna
      September 29, 2020 AT 9:19 am

      Love this recipe! This was my first baked oatmeal, and the whole family enjoyed. DD said it reminded her of Pumpkin Kringle from Trader Joe’s, which is high praise! 🙂 Thank you for including nutrition info! Will be trying more from your site…Based on what I had in my pantry, I used 1% milk in place of almond milk and 1 egg + 1/4 cup of chopped walnuts in place of the flaxseed.

      1. Brittany Mullins
        September 30, 2020 AT 5:55 pm

        Yay! So glad your first baked oatmeal was a hit, Linda! Thanks for trying my recipe and for sharing the subs you made. I so appreciate it!

    24. Amanda
      September 15, 2020 AT 4:06 pm

      Hello! Once I make the bake, how do I store it? Does it have to be stored in the fridge or can I place the bake in a container and keep it in a cupboard? Thank you in advance!

      1. Brittany Mullins
        September 15, 2020 AT 10:05 pm

        I would store it in the fridge in an airtight container. It’ll last for about 5 days in the fridge.

    25. Mandi
      September 14, 2020 AT 9:55 am

      Could I use quick steel cut oats for this recipe?

      1. Brittany Mullins
        September 14, 2020 AT 3:03 pm

        This recipe is meant to be made with rolled oats. If you’re looking for a steel cut oatmeal recipe I would try this pumpkin oatmeal recipe or this apple baked steel cut oatmeal recipe instead.

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