Pumpkin Baked Oatmeal

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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!

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

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

Pumpkin Baked Oatmeal

5 from 75 votes
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.
A spatula is lifting a slice of pumpkin baked oatmeal out of a baking dish.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 cups old fashioned 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
 

  • Preheat oven to 375°F.
  • 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.

Video

Nutrition

Serving: 1/6 of recipe Calories: 228kcal Carbohydrates: 31g Protein: 5g Fat: 10g Sodium: 276mg Fiber: 4g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: pumpkin baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    191 comments
    1. Kristin
      January 15, 2022 AT 7:15 pm

      5 stars
      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.

      1. Brittany Mullins
        January 17, 2022 AT 12:28 pm

        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!

    2. Crystal
      January 10, 2022 AT 10:21 pm

      5 stars
      I love this oatmeal recipe so much. It had the best flavor!

      1. Brittany Mullins
        January 11, 2022 AT 10:54 am

        Woo!! So happy to hear you enjoyed it, Crystal. Thanks for the review!

    3. Kelly Rose Dennis
      December 9, 2021 AT 9:51 am

      5 stars
      not an oatmeal fan so I thought I would try the baked oatmeal. OMG…definitely going to be making this, absolutely delicious!!

      1. Brittany Mullins
        December 9, 2021 AT 10:29 am

        So happy to hear this, Kelly! Thanks for the review!

    4. Lindsay
      November 26, 2021 AT 4:46 pm

      5 stars
      I made this while prepping Thanksgiving recipes and tried it today and loved it. As much of an oatmeal fan as I am, I’ve never taken the time to meal prep a pan of it, but it was so easy. I also posted on your sweet potato casserole which was delicious 😀

      1. Brittany Mullins
        November 29, 2021 AT 10:35 am

        So thrilled you enjoyed this pumpkin baked oatmeal, Lindsay. Thanks for the review!

    5. Nikki
      October 16, 2021 AT 12:03 pm

      5 stars
      Delicious! This has become a go-to in my house. Thanks for the recipe 🙂.

      1. Brittany Mullins
        October 18, 2021 AT 1:09 pm

        Woo! Happy to hear you’re loving this pumpkin baked oatmeal, Nikki. Thanks for the review!

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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