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.
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.
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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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.
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. 🙂
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.
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
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! 👏👏👏
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
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!
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!
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
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!
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. 🙂
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!
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.
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. 🙂
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.
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!
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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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!
★★★★★
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.
★★★★★
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. 🙂
Hello there. I was wondering if fresh pumpkin puree would sub for the canned pumpkin?
Thank you!
Definitely! I have a pumpkin puree recipe you can follow if you need one. 🙂
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.
★★★★★
So glad you’ve been loving this recipe, Kathleen! 🙂
Lovely warming fall breakfast with flavours reminiscent of pumpkin pie. Very flavoursome and even better with kerned yogurt!
★★★★★
So glad you loved this baked oatmeal recipe, Lorna! Thanks for coming back to leave a review, I appreciate it. 🙂
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.
★★★★★
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
I love this recipe! I didn’t have flax so I added chopped sunflower seeds, YUMM! Thanks for a great recipe to keep ☺️
★★★★★
Ahh yay, so glad this recipe was a hit! Thanks for making it, Mary. 🙂
So good! Thanks! Doubled the recipe to use the whole can of pumpkin and served with apple butter on top. 🙂
Ohh I bet it was delish with the apple butter on top! So glad you loved this recipe!
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! 👏👏👏
★★★★★
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
Is there anything I can sub for the coconut oil? Thanks!
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.
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
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!
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!
★★★★★
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
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!
★★★★★
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. 🙂
so easy, SO delicious. I might be hooked on this baked Oatmeal, I will have to try them allllll 🙂
★★★★★
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!
Making this NOW! Didn’t see the flax before I started – any substitutions ? So excited to try this!
★★★★★
You can use an egg instead of the flax or simply omit it.
This is a fall breakfast favorite!
★★★★★
Delicious! Made it exactly as written. Will make this again!
★★★★★
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
I just made this and it’s so yummy! Can’t wait to it it all week for breakfast!
★★★★★
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!
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!
★★★★★
Ahh yay! So glad you enjoyed this pumpkin baked oatmeal, Ashley. 🙂
Going to make this tomorrow sounds yummy and healthy❤
What can you sub for the oatmeal ??? That’s waaay too many carbs but the idea sounds delicious and the rest would totally work !!
Hey Linda – I’m not sure what would be equivalent since oats are a major component to this recipe.
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.
★★★★★
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. 🙂
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.
★★★★★
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!
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!
★★★★★
I would store it in the fridge in an airtight container. It’ll last for about 5 days in the fridge.
Could I use quick steel cut oats for this recipe?
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.