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.
Loved this pumpkin baked oatmeal! Tender, moist and delicious. I used whipped coconut cream as a topping, but syrup was equally yummy. We will have this for our Thanksgiving breakfast!
In my opinion and working with both canned and fresh frequently, the only way you could get this to work would be if you cooked your fresh pumpkin for a long time to cook off all of the water. When I have used my fresh pumpkin for pies or any baking, I put all my purée in a crockpot overnight to cook off as much moisture as possible. When you use canned pumpkin, this has already been done which is why it is so dense. To extract more flavor from it, you can cube your fresh pumpkin and roast till carmilized and then Purée. If it still hold moisture however, you may still want to crockpot it till get rid of any water. Once you have done this, the. You can use your fresh pumpkin in any recipes that call for canned.
Thank you so much for sharing, Michelle. Yes, fresh pumpkin puree should work in this recipe, but it might change the consistency a bit depending on how liquid your puree is.
Thanks for the great recipe! I’ve made it several times and everyone has loved it! I’m wondering if you’ve ever doubled the recipe before to feed a crowd and if you’d increase the baking time?
Hi Jodi- I have not ever doubled this recipe, but I think it can easily be done. I would recommend increasing the baking time, but the amount of time would depend on the size of the pan you’re using. If you end up doubling it, I’d love to hear how it works out. I am so happy to hear you’re loving this recipe. Thank you so much for your review + star rating, I really appreciate it!
Delicious! I prepared and batch, tested it and immediately made a second batch for my son. We love baked oatmeal, but most recipes include a generous amount of sugar. Adding a little maple syrup to the finished product, as you suggested, gives it a sweeter taste but we can control how much we add.
YESS! I am so happy to hear that this recipe is a hit and your son is enjoying it as well, Amy. Thank you for your review & star rating, I really appreciate it!
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Loved this pumpkin baked oatmeal! Tender, moist and delicious. I used whipped coconut cream as a topping, but syrup was equally yummy. We will have this for our Thanksgiving breakfast!
YUM! This sounds delicious. I hope this breakfast was a hit, Cheryl. Thank you for sharing your review + star rating, I so appreciate it.
Wow, this is my new favorite breakfast recipe so yummy and easy.
Ah yay! I am so excited to hear that you are loving this recipe, Karen. Thank you for sharing your review + star rating, I really appreciate it!
Could I use fresh puree pumpkin, would it make a difference when it’s baking?
In my opinion and working with both canned and fresh frequently, the only way you could get this to work would be if you cooked your fresh pumpkin for a long time to cook off all of the water. When I have used my fresh pumpkin for pies or any baking, I put all my purée in a crockpot overnight to cook off as much moisture as possible. When you use canned pumpkin, this has already been done which is why it is so dense. To extract more flavor from it, you can cube your fresh pumpkin and roast till carmilized and then Purée. If it still hold moisture however, you may still want to crockpot it till get rid of any water. Once you have done this, the. You can use your fresh pumpkin in any recipes that call for canned.
Thank you so much for sharing, Michelle. Yes, fresh pumpkin puree should work in this recipe, but it might change the consistency a bit depending on how liquid your puree is.
Thanks for the great recipe! I’ve made it several times and everyone has loved it! I’m wondering if you’ve ever doubled the recipe before to feed a crowd and if you’d increase the baking time?
Hi Jodi- I have not ever doubled this recipe, but I think it can easily be done. I would recommend increasing the baking time, but the amount of time would depend on the size of the pan you’re using. If you end up doubling it, I’d love to hear how it works out. I am so happy to hear you’re loving this recipe. Thank you so much for your review + star rating, I really appreciate it!
Delicious! I prepared and batch, tested it and immediately made a second batch for my son. We love baked oatmeal, but most recipes include a generous amount of sugar. Adding a little maple syrup to the finished product, as you suggested, gives it a sweeter taste but we can control how much we add.
YESS! I am so happy to hear that this recipe is a hit and your son is enjoying it as well, Amy. Thank you for your review & star rating, I really appreciate it!