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.

A spatula is lifting a slice of pumpkin baked oatmeal out of a baking dish.

Pumpkin Baked Oatmeal

Brittany Mullins
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.
4.95 from 70 votes
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 6
Calories 228 kcal

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
 

  • 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 recipeCalories: 228kcalCarbohydrates: 31gProtein: 5gFat: 10gSodium: 276mgFiber: 4gSugar: 5g
Keyword pumpkin baked oatmeal
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Recipe Rating




    171 comments
    1. Meg
      May 11, 2021 AT 8:21 am

      5 stars
      This was delicious! I made a couple substitutions with what I had on hand and it was still wonderful. Will definitely be making this again.

      1. Brittany Mullins
        May 11, 2021 AT 11:26 am

        Yay!! I’m so glad you enjoyed this oatmeal even with the substitutions, Meg! Thanks so much for coming back to leave a review. I so appreciate it!

    2. Kelly Lawer
      April 15, 2021 AT 8:34 pm

      5 stars
      I modified it slightly to fit what I had in the house and it’s now my go-to breakfast bake! Also, for anybody who has one of those all-corners brownie pans, these bake amazing in it! Thank you!

      1. Brittany Mullins
        April 16, 2021 AT 11:45 am

        Woo! So glad this pumpkin baked oatmeal has been a hit for you, Kelly! Thanks for coming back to leave a review. It means the world to me!

    3. Eleni
      March 23, 2021 AT 12:46 pm

      5 stars
      I alreary made the recipe twice!So tasteful!!

      1. Brittany Mullins
        March 23, 2021 AT 1:51 pm

        So glad you love this recipe, Eleni! Thanks for the review. I appreciate it.

    4. Rebekah
      March 9, 2021 AT 2:50 pm

      Are there freezing/reheating instructions for this recipe? It’s so hearty and yummy and I’d love to make some ahead of time to freeze for easy, healthy, postpartum breakfasts. Thanks!

      1. Brittany Mullins
        March 9, 2021 AT 11:33 pm

        Hey Rebekah – When freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating. To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

    5. Heather
      March 5, 2021 AT 8:59 pm

      5 stars
      I absolutely love this recipe! Do the macros/ nutrition info at the end include the chopped nuts/ pecans? Thank you!

      1. Brittany Mullins
        March 6, 2021 AT 12:23 am

        Yes! So glad you’re a fan of this recipe, Heather. Thanks for the review. I so appreciate it!

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