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.

Pumpkin Baked Oatmeal Video

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.


Pumpkin Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6


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.


  • 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


  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


  • 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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  1. It’s a winner! I made this pumpkin baked oatmeal and love it! Had a piece every morning- heated it up with a bit of butter and maple syrup. Will definetly make it again!

  2. Made this for Sunday family breakfast this morning. It was truly delightful and everyone loved it! It’s a great fall treat. We added small scoops of plain Greek yogurt and non-dairy (almond milk) yogurt to the top. I highly recommend this recipe!

  3. Just made this and it was delicious! I threw in a whole 15oz can of pumpkin and some extra oats and it turned out great. Thank you for this Recipe!

    • Oh nice! Love that you were able to use the whole can of pumpkin. Thanks for sharing and for taking the time to come back and leave a comment (and star rating) on the recipe. I really appreciate it!

  4. This is amazing with wonderful flavor! I love baking something on Sunday to enjoy for brunch and then during the week ahead. I did have to bake it quite a bit longer, and it was a teensy bit wet in the center. It has hardened up and now perfect after chilling in the fridge. Thank you for the recipe! Five stars in my book.

  5. This has been such a wonderful breakfast option with some Greek yogurt to up the protein count. I experimented with 1/8 tsp of ancho powder so I might add a bit of dried fruit as topping to balance out the chili next time.

    • Not sure if the 5⭐️ made it with my earlier review but I had this bake for breakfast this morning and it is both tasty and filling! Congrats on another winner🎊

    • Yay! I’m so pumped to hear that you enjoyed the baked pumpkin oatmeal recipe, Allison. And thank you so much for coming back to leave a comment and star rating on the recipe. I appreciate it so much!

  6. Is it supposed to turn out super moist? I had to bake it twenty minutes longer than it says to, and it still came out pretty wet. It hardened up a bit in the fridge though and is really yummy!

    • Hi Rebekah. It should be moist but not overly moist. Did you change anything about the recipe? And what kind of pumpkin did you use? I feel like some canned pumpkin has more liquid than others!

  7. Am I missing how much of each to add to make it? I really want to try it but I’m not a “wing it” with baking kind of person

  8. Looks incredible! Planning to make for this weekend. Any suggestion on making ahead of time? Make and freeze then defrost and cook? Mix and have ready to go (how long would it keep in refrigerator?)? Cook and refrigerate then reheat?
    Thanks in advance for any suggestions! Wanted to make Thursday for eating on Sunday morning.

    • Hi Jamie. You can make it on Thursday and then reheat the portions for serving on Sunday morning! I make baked oatmeal all the time for meal prep and that’s what I do. OR you could prep the mix and store that in the fridge until Sunday morning and then bake it. I think this should work fine, but I haven’t tested it so I can’t say for sure. The batter will definitely last in the fridge, my only concern is that the oats might soak up too much of the liquid while sitting and may affect the texture of the baked oatmeal? One idea would be to mix everything together expect the almond milk, keep the mix in the fridge, add the almond milk Sunday morning, pour in the pan and bake! Let me know what you decide to try and how it turns out.

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