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.

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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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    131 comments
    1. 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. 🙂

    2. 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. 🙂

    3. 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.

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

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

    5. 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!

    6. 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. 🙂

    7. Stephanie
      December 25, 2020 AT 8:00 pm

      Im so intrigued by many of your recipes! Will this one in particular still cook fine if i grind the oats to make into a flour?

      1. Brittany Mullins
        December 29, 2020 AT 2:36 am

        Yes! I even have an oat flour recipe you can use. 🙂

    8. Diane
      December 23, 2020 AT 8:19 am

      Delicious!! I am not an oatmeal eater, but saw this and thought that I would give it a try as a healthy breakfast. I am obsessed with your baked oatmeal!! We have tried the apple cinnamon and maple pecan as well and they are excellent too!

      1. Brittany Mullins
        December 23, 2020 AT 3:44 pm

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

    9. Debra Ornstein
      December 10, 2020 AT 10:44 pm

      Easy to make. Healthy and low points on Weight Watchers. I will definitely make it again!

      1. Brittany Mullins
        December 11, 2020 AT 1:54 am

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

    10. W
      December 10, 2020 AT 12:05 pm

      This was so delicious! Simple quick and filling! I happened to have all the ingredients on hand! I’ll definitely make this again and again.

      1. Brittany Mullins
        December 11, 2020 AT 2:04 am

        Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!

    11. Ashley
      December 7, 2020 AT 10:14 am

      Super tasty and cozy. I’ve never actually had baked oatmeal before and I’m glad I tried it. This will be my go-to oatmeal now.

      1. Brittany Mullins
        December 8, 2020 AT 1:11 am

        I’m so glad you tried it and enjoyed it!! Thanks for giving my recipe a try and for coming back to leave a review. I so appreciate it. 🙂

    12. Keri
      December 5, 2020 AT 10:28 am

      Absolutely delicious and nutritious! All
      Your recipes are wonderful!

      1. Brittany Mullins
        December 8, 2020 AT 1:20 am

        Aw thank you, Keri. I’m glad you’re loving the recipes! 🙂

    13. Amy
      December 5, 2020 AT 10:14 am

      This recipe is delicious and easy! I doubled the recipe in anticipation that it was going to be that good and I’m glad I did. The only change that I made was substitute banana in place of coconut oil. It baked beautifully. I also did not grease my CorningWare dish and the servings came out with ease. Thanks for a lovely recipe that my entire family enjoys.

      1. Brittany Mullins
        December 8, 2020 AT 1:20 am

        Yay! This makes me so happy to hear. So glad this recipe was a hit! Thank you for coming back to leave a comment and star rating. I really appreciate it!

    14. Stephanie
      December 4, 2020 AT 8:31 am

      Delicious!! I made this pumpkin baked oatmeal Wednesday and it’s so good that im making it again this morning! Thank you for a healthy quick and delicious breakfast.

      1. Brittany Mullins
        December 4, 2020 AT 6:26 pm

        Ahh yay, so glad this baked oatmeal has been a hit! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    15. Mariann
      December 2, 2020 AT 4:57 pm

      What kind of oats can you use? 1 minute quick cooking oats or steel cut oats which take longer to cook?

      1. Brittany Mullins
        December 3, 2020 AT 12:26 am

        For this recipe you can use rolled oats or quick oats. I wouldn’t use steel cut oats for this recipe.

    16. Ally
      December 2, 2020 AT 12:07 am

      I make this recipe every week and it always turns out wonderfully! It is so easy to make, absolutely delicious, and very filling too! I always add in a few chocolate chips on top:) definitely one of my favorite go-to baked oatmeal recipes!

      1. Brittany Mullins
        December 2, 2020 AT 12:54 am

        Ahh yay, I’m so glad you’ve been loving this baked oatmeal, Ally! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

    17. Brogan
      November 30, 2020 AT 3:58 pm

      So easy and delicious! I omitted the nuts and swirled in leftover cranberry sauce before baking which was delicious. I also used avocado oil instead of coconut oil.

      1. Brittany Mullins
        November 30, 2020 AT 11:40 pm

        Ohh I bet the addition of the cranberry was delicious!! So glad it was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    18. Kristen
      November 29, 2020 AT 10:12 am

      Why have I not made baked oatmeal before? This was so easy and it’s delicious. 10/10, would recommend!

      1. Brittany Mullins
        November 29, 2020 AT 4:52 pm

        Ahh yay, that makes me so happy to hear!! Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    19. 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!

      1. Brittany Mullins
        November 28, 2020 AT 11:25 pm

        Ahh yay! That makes me so happy to hear, Laura.. I’m so glad this bread was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!

    20. 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. 🙂

    21. 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. 🙂

    22. 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! 🙂

    23. 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. 🙂

    24. 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

    25. 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. 🙂

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