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 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!
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
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.
This has become a staple recipe! I first made it for a potluck dish to share (using coconut milk and omitting nuts to keep it nut free as needed) & simultaneously made the traditional recipe for my kids. Everyone loved it! I have made it at least three more times, freezing two as food prep before new baby. I add collagen powder to bump up the protein a bit so I can serve it for the kids on busy mornings.
Hi Tammy. Old fashioned oats work best for this recipe, but if needed you could try quick oats. You’ll probably want to use a bit more, maybe 2 1/2 cups instead of 2 cups! Let me know if you try it.
I’m obsessed with this oatmeal recipe. I hate stove top oatmeal with a fiery passion so I wanted to find a baked version. I looked at tons of recipes before trying this one and this one is by far the best and easiest. I’ve made it a few dozen times at this point and it’s always amazing! It’s also a very “forgiving” and flexible recipe. Occasionally I’ve had to sub in different ingredients or use different amounts but it always comes out great. I’ve even used it as the basis for an entirely different flavor (banana) and it held up beautifully.
This is also a great recipe for someone who isn’t a kitchen wizard. It’s really simple and approachable. And basically impossible to mess up.
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This has become a staple recipe! I first made it for a potluck dish to share (using coconut milk and omitting nuts to keep it nut free as needed) & simultaneously made the traditional recipe for my kids. Everyone loved it! I have made it at least three more times, freezing two as food prep before new baby. I add collagen powder to bump up the protein a bit so I can serve it for the kids on busy mornings.
Yay! I’m so glad to hear this recipe is such a hit for you, Jenn! Thanks for coming back to leave a review and star rating, I really appreciate it!
Can you make this with quick oats?
Hi Tammy. Old fashioned oats work best for this recipe, but if needed you could try quick oats. You’ll probably want to use a bit more, maybe 2 1/2 cups instead of 2 cups! Let me know if you try it.
I’m obsessed with this oatmeal recipe. I hate stove top oatmeal with a fiery passion so I wanted to find a baked version. I looked at tons of recipes before trying this one and this one is by far the best and easiest. I’ve made it a few dozen times at this point and it’s always amazing! It’s also a very “forgiving” and flexible recipe. Occasionally I’ve had to sub in different ingredients or use different amounts but it always comes out great. I’ve even used it as the basis for an entirely different flavor (banana) and it held up beautifully.
This is also a great recipe for someone who isn’t a kitchen wizard. It’s really simple and approachable. And basically impossible to mess up.
So thrilled you’ve been enjoying this oatmeal, Kristin. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
I love this oatmeal recipe so much. It had the best flavor!
Woo!! So happy to hear you enjoyed it, Crystal. Thanks for the review!
not an oatmeal fan so I thought I would try the baked oatmeal. OMG…definitely going to be making this, absolutely delicious!!
So happy to hear this, Kelly! Thanks for the review!