Pumpkin Baked Oatmeal
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Published Sep 14, 2023, Updated Jan 21, 2024
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This pumpkin baked oatmeal is made with oats, pumpkin, maple syrup and warm spices. It’s vegan, gluten-free, easy to make and the perfect cozy fall breakfast.
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!
Why You’ll Love This Recipe
- Perfect for fall: It’s loaded with fall flavors thanks to the pumpkin and warm spices making it the ultimate cozy fall breakfast.
- Healthy: It’s loaded with fiber, vitamins and protein and is low in sugar making it a healthy and filling option for breakfast. It’s also dairy-free, vegan, gluten-free and can easily be made nut-free.
- Easy to make: All you need is one bowl, one baking dish and about 10 minutes to prep!
- Perfect for meal prep: Baked oatmeal stores well in the fridge or freezer. Make a batch during your weekend meal prep and have breakfast ready to go for the week.
Ingredients Needed
- rolled oats – the base of the oatmeal, providing fiber and a hearty texture. Oats are often cross-contaminated, so grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free oats.
- unsweetened almond milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
- canned pumpkin – the star of the show! You can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
- pure maple syrup – this is used to sweeten the oatmeal bake and for drizzling on top, if you’d like. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- ground flaxseed – adds additional fiber and acts as a binding agent so no need for an egg.
- coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- baking powder – helps the oatmeal rise and become fluffy during baking.
- pumpkin pie spice – a must for this pumpkin baked oatmeal! You can easily make your own pumpkin pie spice at home with a combo of cinnamon, ground ginger, ground cloves and nutmeg or use a store-bought blend.
- cinnamon – for more warm spice!
- salt – just a pinch to bring all the flavors together.
- vanilla extract – an excellent flavor enhancer for this baked oatmeal.
- pecans or walnuts – the perfect way to add some healthy fats and a little crunch.
How to Make
If you’ve made a baked oatmeal before, you know how easy it is. There are 4 main steps: prep, mix, pour and 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 mixing bowl, whisk the oats, baking powder, pumpkin pie spice, cinnamon and salt. Add in the almond milk, pumpkin puree, maple syrup, flaxseeds, melted coconut oil and vanilla. Stir well to combine and then gently fold in the nuts.
3. Pour: 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 a total time of 30-35 minutes or until the top is golden and the center is set. Serve warm with a little extra maple syrup, almond milk or nut butter on top.
Substitutions & Notes
Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead. You can easily customize this recipe and swap the banana with pumpkin instead.
Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
Coconut oil – Any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
Pumpkin – Pumpkin is the star ingredient in this baked oatmeal, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like. I also have this sweet potato baked oatmeal recipe that you could try instead.
Nuts – Feel free to swap the pecans or walnuts with another nut of choice like almonds. Or if you need this recipe to be nut-free skip them all together or use a different mix-in like chocolate chips, dried cranberries, pepitas or raisins.
Homemade Pumpkin Pie Spice
Pumpkin pie spice is a main ingredient in this baked pumpkin oatmeal and super easy to make at home with just a handful of spices you probably already have in your pantry.
I have a full blog post with how to make homemade pumpkin pie spice, but you basically just need to stir together 2 Tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1 teaspoon ground nutmeg in a small bowl.
Some pumpkin pie spice blends have allspice and ground cardamom as well. If you want to add these to this recipe, simply add 1/2 teaspoon ground allspice and 1/8 teaspoon cardamom to the mixture.
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.
How to Serve Pumpkin Baked Oatmeal
- Enjoy a delicious breakfast with some nut butter (my fave is almond butter and peanut butter) and maple syrup drizzled on top. Paired with a glass of pumpkin cream cold brew and you’ve got the perfect fall morning.
- Pair a slice with 2 hard boiled eggs or a dollop of Greek yogurt for a protein boost.
- Enjoy this baked oatmeal with a protein shake or protein smoothie for a more filling breakfast.
- Serve it up for a holiday brunch alongside my spinach quiche, fruit salad and apple cider mimosas.
- Serve it for dessert and make it a tad more indulgent with a scoop of whip cream or ice cream. Or make a simple glaze with powdered sugar, almond milk and vanilla extract and drizzle it on top.
Storing & Reheating
This baked pumpkin oatmeal recipe is perfect for meal prep because it stores beautifully. I like to make a baked oatmeal on Sunday to enjoy for breakfasts throughout the week. 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. Here’s how to store and reheat leftover baked oatmeal:
- In the fridge: Allow the baked oatmeal to cool, then cover the baking dish with a lid or plastic wrap or transfer individual portions to an airtight container. It’ll stay fresh in the fridge for up to 5 days.
- In the freezer: You can also freeze baked oatmeal for up to 3 months. To do this, let the oatmeal cool completely, then cut into portions and store in freezer-safe containers or bags.
- 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.
- To reheat 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!
More Baked Oatmeal Recipes
- Maple Pecan Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Baked Blueberry Oatmeal
- Pear Baked Oatmeal
- Chai Baked Oatmeal
- Almond Joy Baked Oatmeal
- Cinnamon Raisin Baked Oatmeal
More Pumpkin Recipes
- Healthy Pumpkin Cake
- Pumpkin Spice Donuts
- Pumpkin Protein Balls
- Healthy Pumpkin Bars
- Healthy Pumpkin Bread
- Pumpkin Smoothie Bowl
Be sure to check out all of my pumpkin recipes as well as the full collection of baked oatmeal recipes here on EBF.
Pumpkin Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup pecans or walnuts, chopped and divided
- Cooking spray
Instructions
- Preheat oven to 375°F and 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.
- Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months. 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
Notes
- Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead. You can easily customize this recipe and swap the banana with pumpkin instead.
- Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
- Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil – Any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
- Pumpkin – Pumpkin is the star ingredient in this baked oatmeal, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like. I also have this sweet potato baked oatmeal recipe that you could try instead.
- Nuts – Feel free to swap the pecans or walnuts with another nut of choice like almonds. Or if you need this recipe to be nut-free skip them all together or use a different mix-in like chocolate chips, dried cranberries, pepitas or raisins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
Hi Jenna! The full recipe with measurements of the ingredients and instructions is at the bottom of the page.
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!
Delicious and easy – made it this morning. Thank you!
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!
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🎊
I am so happy to hear that you’ve enjoyed this recipe! It’s one of my all time faves. 🙂 Thank you for coming back to leave a comment and star rating. I so appreciate it, Cat!
Delish and easy to make! Came out perfect. Drizzled with almond butter and honey and it is the perfect on the go Fall breakfast with my coffee. Thanks!!
Ah yay! I am excited to hear that you are loving this oatmeal and it turned out great for you, Lindsey. Thank you for sharing your review & star rating, it means so much to me!
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.
My desktop created a weird layout such that I could not choose my start rating, but I wanted it to he captured for you!
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!
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!
I am so happy to hear that this recipe was a hit with the family, Emmeline! I’m sure it was delicious with the added yogurt on top. I so appreciate you taking the time to leave a comment and star rating. The ratings are super helpful! <3
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!
❤️So easy to prepare and nutritional. Double batched and froze the second one. Individually wrapped for weekday breakfast.
Woo-hoo! I love making a double batch of recipes! Thanks for trying this baked oatmeal, I’m happy to hear you’re enjoying it. And thank you for coming back to leave a comment and star rating, I so appreciate it!
Do you know if I could use steel cut oats in this recipe??
Hi Jenny! I haven’t made this specific recipe with steel cut oats, but I have a baked steel cut oatmeal recipe with apples that might be worth checking out. You could probably follow the liquid to oat ratio as well as the cooking time listed in that recipe. If you’re looking for a recipe that uses steel cut oats, I have this slow cooker pumpkin steel cut oats recipe. Let me know if you try any of these recipes and how they turn out!
My 5yr old always selects this as her favorite baked oatmeal flavor! I’ve already made it 4 times this season
That’s amazing! I love that she loves the pumpkin flavor so much. 🙂 Thank you so much for coming back to leave a comment and star rating. It means the world to me, Jen! <3
I love this recipe! It’s so simple to make and I can just throw it in the oven and wash the dishes before its done cooking! I have tweaked the recipe by adding a little stevia instead of the maple syrup and I used walnuts, pecans, and pumpkin seeds on top! My family loves it!
Yayy!! Thanks for trying this recipe. It’s definitely a win when the whole family loves it! 🙂
This is a great way to eat a healthy breakfast at work. I’m going to make the other varieties, so I can change flavors.
Yay!! I’m so glad you tried and enjoyed the baked oatmeal, Laurie. And thanks so much for coming back to leave a comment and star rating. I so appreciate it! <3
Is there a substitution for the coconut oil? Thank you!
Hey Natalie – You could use butter or another oil like canola or vegetable oil if you don’t have coconut oil.
Thank you!
Was ABSOLUTELY delicious, I had to substitute a few things because I didnt have flaxseed or coconut oil…used chia seeds & olive oil & extra pecans!
Yay!! So glad this recipe turned out for you, Suzanne. Thank you so much for coming back to leave a comment + star rating. I so appreciate it! <3
Hi Brittany, I would like to make this for brunch but I will need at least enough for a 9×13 pan. If I doubled the recipe, would it be sufficient for a 9×13 pan? Thanks!
Hey Sonya! I think that would work just fine! Let me know how it turns out for you. 🙂
I made this for a work breakfast and it was delicious! Loved the clean ingredients and the fact that it wasn’t full of sugar. Thank you for a great, healthy recipe!
Ahh that makes me so happy to hear, Kristen! I’m really glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it! <3
LOVE this recipe! I make it every week for breakfast. It is great on the go. Thank you!
Ahh yay that makes me so happy to hear, Amy! I’m so glad you’re loving this recipe. Thanks for coming back to leave a comment and star rating. I so appreciate it. 🙂
This is a great recipe – love the ingredients and low amount of sugar. Perfect for breakfast and meal prep.
So glad you enjoyed this recipe, Sarah! Thanks for taking the time to come back and leave a comment + star rating. I really appreciate it. <3
I added raisins and pumpkin seeds instead of nuts and it was delicious!
Yay! I’m so glad you enjoyed this baked oatmeal recipe, Kavita! Thanks for taking the time to leave a comment and star rating. I really appreciate it.
I don’t have ground flaxseed on hand. Is it necessary or can I replace it with something else? Wheat germ, maybe?
Hi Ondrea. I think wheat germ will work as a sub. You could also do chia seed or an egg.
Will quick oats work for this recipe!
Hey Sandy – Yes, quick oats should work just fine. 🙂
Is it possible to omit the ground flaxseed or should I substitute it with a whole egg? Thanks. I can’t wait to try this!
Hi Sophia! Yes, either of those options work. You can omit the flax or sub it with a whole egg. Let me know what you decide to try and how it turns out.
Could I use quick steel cut oats for this recipe?
This recipe is meant to be made with rolled oats. If you’re looking for a steel cut oatmeal recipe I would try this pumpkin oatmeal recipe or this apple baked steel cut oatmeal recipe instead.
Hello! Once I make the bake, how do I store it? Does it have to be stored in the fridge or can I place the bake in a container and keep it in a cupboard? Thank you in advance!
I would store it in the fridge in an airtight container. It’ll last for about 5 days in the fridge.
Love this recipe! This was my first baked oatmeal, and the whole family enjoyed. DD said it reminded her of Pumpkin Kringle from Trader Joe’s, which is high praise! 🙂 Thank you for including nutrition info! Will be trying more from your site…Based on what I had in my pantry, I used 1% milk in place of almond milk and 1 egg + 1/4 cup of chopped walnuts in place of the flaxseed.
Yay! So glad your first baked oatmeal was a hit, Linda! Thanks for trying my recipe and for sharing the subs you made. I so appreciate it!
Delicious! So, I didn’t have flaxseed nor did I possess the good common sense to add an egg in its place. However, that being said, even without either of those ingredients, it still turned out fantastic. The flavors are perfect for this time of year. I almost feel like I’m eating dessert. I mean, I could be if I add a dollop of whipped cream or some vanilla ice cream, but oh, here I am trying to be healthy. Thanks for a great recipe! Hoping it reheats well over the course of the week.
So glad this baked oatmeal recipe was a hit, Laura! It will definitely reheat well over the week. I typically reheat baked oatmeal per slice in the toaster oven or regular oven. You can also use a microwave too. 🙂
What can you sub for the oatmeal ??? That’s waaay too many carbs but the idea sounds delicious and the rest would totally work !!
Hey Linda – I’m not sure what would be equivalent since oats are a major component to this recipe.
Going to make this tomorrow sounds yummy and healthy❤
I just made this recipe for the first time and it was wonderful! Your site has so many great options for meal prep! Thank you!
Ahh yay! So glad you enjoyed this pumpkin baked oatmeal, Ashley. 🙂
I just made this and it’s so yummy! Can’t wait to it it all week for breakfast!
Yay! So glad you’re loving this recipe, Leigh-Anne. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Delicious! Made it exactly as written. Will make this again!
Yay!! So glad you enjoyed these oatmeal cups, Ilene. Thanks for making them and for coming back to leave a comment + star rating. I appreciate it. <3
This is a fall breakfast favorite!
Making this NOW! Didn’t see the flax before I started – any substitutions ? So excited to try this!
You can use an egg instead of the flax or simply omit it.
so easy, SO delicious. I might be hooked on this baked Oatmeal, I will have to try them allllll 🙂
I’m so glad you enjoyed this baked oatmeal recipe, Karrie! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This is the second of Brittany’s recipes I’ve made (first was her peach pie overnight oats. YUM!). It is WAAAY delicious and filling! Super easy and quick to whip up. I used dairy milk in the mix and also a splash on top along with a drizzle of maple syrup and pecans. I can’t wait for breakfast every day this week!
Ahh yay, that makes me so happy to hear!! I’m so glad you loved this recipe, Stacey. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
Just made this for breakfast, and it was a big hit with the whole family. Good flavour, and nice that you can control the sweetness with adding extra maple syrup (or not). The 4 & 6-year-olds just asked for seconds!
Ahh yay!! So happy to hear this recipe was a hit with your family. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
Sounds delicious and can’t wait to make it. Can I mix it up the night before and bake it the next morning?
Also what can I use as a substitute for pumpkin pie spice. My husband doesn’t like cloves.
Thanks
Hey Carol – you could just use a combo of cinnamon, nutmeg and ginger.
As far as prepping it in advance, I usually don’t recommend this with baked oatmeal because the oats will soak up the liquid overnight and it might turn out dry, but there’s two options to save time: 1) You could combine all the dry ingredients in a bowl, cover and leave out on the counter overnight, then just add in your wet ingredients in the morning. 2). You could mix everything besides the milk together in a big bowl and place it in the fridge overnight. The next morning, stir in the milk until combined, pour batter into your prepared baking dish and bake! The coconut oil will be solid after sitting in the fridge overnight, but since you mixed it in melted the day before it should still be well dispersed. It also might take a little extra cook time since it’s going in the oven cold. Let me know what you end up trying!
Is there anything I can sub for the coconut oil? Thanks!
You can really use any oil or butter. You could also try using just extra pumpkin! I haven’t tried it, but I’m sure that’d be just fine.
This pumpkin pie baked oatmeal is sublime! It made the house smell so good, and tasted even better. The mix of sweetness with the subtle spice from the pumpkin pie spice is perfect. I love your baked oatmeal recipes, because they’re so easy and really deliver on flavor. Thank you for sharing your fantastic recipes! 👏👏👏
Woo!! So glad this baked oatmeal recipe was a hit, Caroline. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
So good! Thanks! Doubled the recipe to use the whole can of pumpkin and served with apple butter on top. 🙂
Ohh I bet it was delish with the apple butter on top! So glad you loved this recipe!
I love this recipe! I didn’t have flax so I added chopped sunflower seeds, YUMM! Thanks for a great recipe to keep ☺️
Ahh yay, so glad this recipe was a hit! Thanks for making it, Mary. 🙂
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.
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
Lovely warming fall breakfast with flavours reminiscent of pumpkin pie. Very flavoursome and even better with kerned yogurt!
So glad you loved this baked oatmeal recipe, Lorna! Thanks for coming back to leave a review, I appreciate it. 🙂
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.
So glad you’ve been loving this recipe, Kathleen! 🙂
Hello there. I was wondering if fresh pumpkin puree would sub for the canned pumpkin?
Thank you!
Definitely! I have a pumpkin puree recipe you can follow if you need one. 🙂
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.
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. 🙂
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!
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!
Why have I not made baked oatmeal before? This was so easy and it’s delicious. 10/10, would recommend!
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. 🙂
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.
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. 🙂
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!
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. 🙂
What kind of oats can you use? 1 minute quick cooking oats or steel cut oats which take longer to cook?
For this recipe you can use rolled oats or quick oats. I wouldn’t use steel cut oats for this recipe.
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.
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. 🙂
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.
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!
Absolutely delicious and nutritious! All
Your recipes are wonderful!
Aw thank you, Keri. I’m glad you’re loving the recipes! 🙂
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.
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. 🙂
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.
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Easy to make. Healthy and low points on Weight Watchers. I will definitely make it again!
So glad you loved this recipe, Debra. Thanks for making it and for coming back to leave a review. I so appreciate it!
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!
So glad you loved this baked oatmeal, Diane! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
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?
Yes! I even have an oat flour recipe you can use. 🙂
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.
I’m glad this recipe was a hit! Thanks for the review, I so appreciate it. 🙂
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.
So glad you enjoyed this recipe, Joan. Thanks for the review, I so appreciate it!
I forgot to say the walnuts on top is extra good.
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.
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!
Ahh yay!! So glad you’ve been loving this recipe, Joan. Thanks for coming back to leave a review. I so appreciate it. 🙂
My go-to girl for a delicious recipe! My house smells like a pumpkin-yummyness (sp) dream 🙂
Ahh yay!! That makes me so happy to hear, Kaitlyn. 🙂
Loving this baked pumpkin oatmeal!
Adding pecans inside & on top makes it extra special and the house smells absolutely incredible. So happy I get to have this again tomorrow! Thanks, so much Brittany!
Woo!! I’m so glad you’re loving this recipe, Jennifer. Thanks for the review. I so appreciate it. 🙂
I make this all the time, year round! It freezes great and is so delicious!
Woo!! So glad you love this baked oatmeal. I so appreciate the review!!
I eat oatmeal every day, but have never tried baked oatmeal. This was a yummy change! Good pumpkin flavor without being overpowering. I only had vanilla almond milk, so used that and omitted the vanilla the recipe calls for. Will definitely try this again!
So glad you loved this recipe, Caroline! Thanks for coming back to leave a review. I so appreciate it. 🙂
So easy and super delicious and filling!!
Another delicious baked oatmeal recipe! It was a hit with my little one and is easier for her to eat than regular oatmeal.
Woo!! So glad it was a hit. Thanks for the review, Meredith. I so appreciate it!
The maple syrup makes this everything! Simple and delish.
One of my go-to favorite baked oatmeal recipes. I also add pumpkin seeds to the top before baking. Afterwards, I add some almond butter and a little extra maple syrup. I often slice it up and freeze individual portions for easy grab and go. Yum, so good! Thanks Brittany!
So glad you loved this recipe, Anne. Thanks for the review. I so appreciate it!
Yummy and easy!!! Not too sweet and nice big serving for one serving!
Woo!! So glad you loved this recipe, Liz. Thanks for the review. I so appreciate it!
Made it today. I loved it. Had to improvise a bit, as I didn’t have all ingredients, but it turned out great. Thank you for sharing this.
So glad you loved it, Sabina. Thanks for coming back to leave a review. I so appreciate it!
Another win! Tastes great and was quick to make in the morning before work!
So glad you loved this bread, Shana. Thanks for the review. I so appreciate it!
This turned out amazing! I omitted the nuts and subbed in chia seeds and pepitas. I also added some leftover apple. It tastes great and filling. I will definitely make this again.
Woo!! So glad you loved this recipe, Carly. Thanks for the review. I so appreciate it!
Very filling and satisfying breakfast. Froze leftovers and that worked out very well. Will try different combinations of nuts, added fruit, etc. just for variety :).
Woo!! So glad you loved this recipe, Sandra. Thanks for the review. I so appreciate it!
This is my first EBF recipe and I’ll definitely be trying several more! This pumpkin baked oatmeal is quick and easy to make, very filling, and keeps well for meal prep. I subbed unsweetened coconut milk for almond (due to allergy) and it still turned out beautifully! My hubby and I are excited to eat this again for breakfast tomorrow!
So glad you loved this baked oatmeal, Rae!! Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this oatmeal this morning and it was quick and delicious! My son was excited to have it for his after school snack. Also made the house smell so good!
So glad this oatmeal recipe was a hit, Lindsay!! Thanks for the review. I so appreciate it!
The perfect breakfast (or breakfast for dinner!) I grew up with my Mom making baked oatmeal but can’t bring myself to make her recipe anymore as it has a lot of oil and sugar in it. Enter this recipe..I love the pumpkin flavor and the spices in it are perfectly balanced. It’s got just the right amount of sweetness for me and if you wanted it sweeter you can add maple syrup on top. I don’t like to add the maple syrup but like to eat it with steamed milk over top and it tastes so comforting and like such a treat. Thanks for an amazing recipe!
Ahh yay!! So glad you loved this recipe, Anna. Thanks so much for trying it and for coming back to leave a review. I so appreciate it!
I love this recipe! It is my go-to every week for breakfast meal prep. Love to add some chocolate chips to mine to make it a bit more sweet, too! Eatingbirdfood is the best place for all of my oatmeal needs!
So glad you loved this recipe, Allyson! Thanks for the review. I so appreciate it!
I absolutely love this recipe! Do the macros/ nutrition info at the end include the chopped nuts/ pecans? Thank you!
Yes! So glad you’re a fan of this recipe, Heather. Thanks for the review. I so appreciate it!
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!
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!
I alreary made the recipe twice!So tasteful!!
So glad you love this recipe, Eleni! Thanks for the review. I appreciate it.
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!
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!
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.
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!
This was delicious! Even my three year old wanted some and he’s not a fan of oatmeal! I used quick oats because that’s what I had, plus I added chocolate chips because yum.
Yay! I’m so glad this pumpkin baked oatmeal was a hit, Christina! Thanks for the review 🙂
Wonderful
Thanks, Sherry!
Can I make this with steel cut oats?
Hey Lisa – I wouldn’t because steel cut oats require a different cook time and liquid to oats ratio. If you’d like to use steel cut oats you can follow the ratios in this apple cinnamon steel cut baked oatmeal. I also have a pumpkin oatmeal that uses steel cut oats you can try. 🙂
I just HAD to make this recipe when I saw it!! It was absolutely delicious. We had to put it away or it would’ve been gone!! It’s a must make!
Ah yay! So happy to hear you loved this pumpkin baked oatmeal! Thanks so much for trying it out, Jo! And thank you for the review :).
If i dont have flax, can i substitue for 1 egg?
yes!!
Delicious! This has become a go-to in my house. Thanks for the recipe 🙂.
Woo! Happy to hear you’re loving this pumpkin baked oatmeal, Nikki. Thanks for the review!
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 😀
So thrilled you enjoyed this pumpkin baked oatmeal, Lindsay. Thanks for the review!
not an oatmeal fan so I thought I would try the baked oatmeal. OMG…definitely going to be making this, absolutely delicious!!
So happy to hear this, Kelly! Thanks for the review!
I love this oatmeal recipe so much. It had the best flavor!
Woo!! So happy to hear you enjoyed it, Crystal. Thanks for the review!
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.
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!
Can you make this with quick oats?
Hi Tammy. Old fashioned oats work best for this recipe, but if needed you could try quick oats. You’ll probably want to use a bit more, maybe 2 1/2 cups instead of 2 cups! Let me know if you try it.
This has become a staple recipe! I first made it for a potluck dish to share (using coconut milk and omitting nuts to keep it nut free as needed) & simultaneously made the traditional recipe for my kids. Everyone loved it! I have made it at least three more times, freezing two as food prep before new baby. I add collagen powder to bump up the protein a bit so I can serve it for the kids on busy mornings.
Yay! I’m so glad to hear this recipe is such a hit for you, Jenn! Thanks for coming back to leave a review and star rating, I really appreciate it!
This turned out fantastic! I sprinkled some small organic pumpkin seeds on top before baking! Excellent recipe, thank you so much!
AHH this is amazing, Krissi! I am so glad you are loving this recipe and it turned out great for you. Thank you for sharing your review and star rating, it means so much to me!
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!
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!
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.
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!
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.
Great breakfast recipe! I’ve never made baked oatmeal before and it’s going to become a staple. I ended up adding more maple syrup on top as well as a splash of cream before reheating, which absorbed in and it tasted delicious!!
YUM! Happy to hear this recipe turned out great for you, Karli. Thank you for sharing your review + star rating, I really appreciate it!
So good! I added a handful or pepitas, chia seeds, and applesauce instead of oil. Delicious! Drizzled with low sugar vanilla yogurt and a tiny bit of maple syrup. A keeper! Great for meal prep.
Ah yay! This sounds delicious, Kristen! I am so glad this recipe turned out great for you and you’re loving it. Thank you for coming back and sharing your review & star rating, it means so much to me.
Thank you, thank you, thank you! 3 months ago I had a full hysterectomy for major fibroids and endometriosis. I’ve been doing a lot of research and I’ve been told endo WILL come back. I believe if I feed my body right I can defeat it! I’ve gone 30 days with no dairy, sugar, carbs and gluten. Now I’m ready to slowly introduce natural foods to my eating and this weekend I plan on making your gf vegan banana bread for guests that are coming over. I’m also going to be making this in the very near future. Again, thank you!
Of course, Gina. I believe in you and love your mindset. I hope you enjoying my recipes and they can help you heal and enjoy delicious food at the same time! ❤️
Can this be made without the coconut oil and without the maple syrup… could I use apple sauce instead of the oils and maple syrup? Thank you
Hi Kristen – I have this mentioned in the substitutions and notes section above. But you can sub the coconut oil with any neutral oil like avocado or olive oil. For the maple syrup, you could sub with honey, agave, monk fruit maple syrup. Hope that helps and you enjoy this recipe!
Mine came out very soft after 35 minutes–definitely not bar-form. What could I have done wrong? Thank you.
Hi Kimi – Oh no! I am sorry to hear these came out a bit too soft. Did you change anything about the recipe?
Is there a simply written recipe that I can take just 1 or 2 screenshots of to get everything? Thanks!
Hi Kim – If you select the “print” button on the top of the recipe card, it’ll give you the whole recipe on one page that you can easily screenshot or print. Hope that helps!
A little bland, maybe add a little more pumpkin or sweetener? I used an egg vs ground flaxseed and it crumbled so it didn’t bond at all. I’ve made other baked oatmeal’s that don’t fall apart upon Serving.
Hi Isabel – I am sorry that you found this recipe to be bland, that is definitely not the case for most who give this recipe a try. Did you change anything about this recipe that could have made it crumble? What was the texture of the batter before baking?
Delicious!! A warm and cozy breakfast on a cold fall morning!
I am SO glad you’re loving this recipe, Julie. Thank you for your review & star rating, it means so much to me!
Can I add protein powder and how would I adjust recipe to do this?
Sure! I would recommend adding a bit more liquid to make sure it isn’t too dry. Hope you enjoy!
This pumpkin baked oatmeal might possibly be my favorite baked oatmeal recipe! It’s warm and cozy, perfect for fall. I substituted cows milk and an egg and it’s turned out great!
This sounds so perfect, Melissa. I am so glad you’re loving this baked oatmeal and it turned out great for you. Thank you for coming back and sharing your review & star rating, it means so much to me!
Delicious! I may try with raisins too next time – thanks for the autumn inspiration and store cupboard recipes are always so handy!
Amazing! I am SO glad you gave this recipe a try and are loving it, Rabia. Thank you for sharing your review + star rating, it means so much to me!
The flavors are wonderful. What should the consistency be? Mine is moist and slightly mushy in the middle. Is that right, or should I have cooked it longer? I’d like to know for the next time.
Hi Cathy – It should definitely be moist, but not completely falling apart. More cake-like. It might of needed a bit longer to bake. Glad you enjoyed it though!
Delicious and so easy to reheat for breakfast all week!
YUM! Love this so much, I am so glad you’re enjoying this recipe it turned out amazing for you, Jess. Thank you for your review & star rating, I truly appreciate it!
this came out great for me. I did need to make a few changes for what I had on hand though. I decided to make this with leftover pumpkin after making muffins so I was short about 1/4 cup of pumpkin puree. I added about 5TBSP of apple sauce to replace the 1/4 cup pumpkin puree and the Tbsp of oil. I also used oat milk and replaced half a cup of it with a pistachio barista creamer I had to use up. I used all chopped pecans because I love them and this came out firm but cakey. I split it into bars and enjoyed with a little maple syrup and some plant milk.
This sounds absolutely perfect, Samantha. I am so happy to hear that this recipe turned out amazing for you even with some subs. Thank you for sharing your review & star rating, it means so much to me!
This is so good, especially still warm from the oven. Used honey and hemp hearts as a substitution for what I had on hand. Sprinkled
with dark chocolate chips and walnuts. Can’t wait to make again for my Thanksgiving week brunch!
Amazing! I am SO glad you’re loving this baked oatmeal recipe, Mel. Thank you for your review + star rating, I truly appreciate it!
Getting ready to make my third batch! Greta for breakfast for the entire week!! I use an entire can of lite coconut milk, add an egg, and bake a few minutes longer. So good.
Amazing! This makes me so happy to hear, Jessica. I am glad you are loving this baked oatmeal and it turns out great for you every time. Thank you for sharing your review & star rating, I really appreciate it!
What size can of pumpkin purée?
You need 1 cup. 🙂 Enjoy!
My iPad lags terribly on this site due to all your pop up ads, so I’m not sure how many reviews I’ll be leaving for you, but I persisted this time just because of how delicious this Pumpkin Baked Oatmeal was. We had some as a dessert last night and the rest for breakfast this morning. Soooo good. I look forward to trying some of your other recipes!
So sorry to hear the ad’s are a problem, Rennie. Thanks for letting me know. I am so glad you enjoyed this baked oatmeal and it was a hit for you. I appreciate you taking the time to share your review + star rating, it means so much to me!
I often order baked oatmeal out, plus have made at least 6 different recipes for it, but this is the best of the best! Love it!!
Ahh yay! I am so glad you’re loving this recipe and it is a hit for you, Shelly. Thank you for your review & star rating, I truly appreciate it!
Disappointing Glob! A waste of ingredients and time! Takes longer than 10 mins to prepare and longer than 30 mins to bake. I did everything as instructed. The result was a tasteless blob of soggy oats. I may throw it out for the birds. No one would eat it.
So sorry to hear this recipe didn’t turn out, Rosa. What type of oats did you use? Sounds like something definitely went wrong because this recipe is packed full of flavor.
This recipe has been in my breakfast rotation for a few years, and I still love it! Fall or Spring, warm or cold, this is SUCH a great, easy recipe. Perfect for busy mornings.
YUM! One of my favorites too! So excited to hear you are loving this recipe, Sarah. Thank you for sharing your review & star rating, I really appreciate it!