Pumpkin Baked Oatmeal
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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!
Table of Contents
“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.”
Why I Love Pumpkin Baked Oatmeal
This baked oatmeal is a crowd-pleaser that checks all the boxes. It’s gluten-free, dairy-free, refined sugar-free, but still tastes indulgent. You can serve it straight from the dish, portion it into squares for meal prep, or pair it with coffee and fruit for a brunch spread that feels special but takes minimal effort.
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!
- pecans or walnuts – the perfect way to add some healthy fats and a little crunch.
Find the full ingredient list with measurements in the recipe card below.
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!
Step 1: Prep the baking dish. Preheat oven, and mix all the dry ingredients.
Step 2: Add the wet ingredients and stir to combine.
Step 3: Fold in the pecans and/or any additional mix-ins.
Step 4: Pour the oatmeal mixture into your prepared baking dish and scatter a few extra nuts on top, and bake!
Tips for the Best Baked Oatmeal
- Use room-temperature milk: Cold milk can firm up the melted coconut oil and create clumps. Using room-temperature almond milk keeps everything smooth and evenly mixed.
- Don’t overmix: Stir the batter just until combined. Overmixing can make the baked oatmeal dense instead of tender.
- Add nuts on top, not just inside: Keeping most nuts on top helps them toast as it bakes, adding more crunch and flavor.
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:
- Fridge: Let the oatmeal cool, then cover the dish or store portions in an airtight container for up to 5 days.
- Freezer: Cool completely, slice into portions, and store in freezer-safe containers or bags for up to 3 months.
To Reheat:
- Whole pan: Cover with foil and warm in a 350ºF oven for about 20 minutes.
- Individual slices: Bake at 350ºF for 5–10 minutes or microwave for 1 minute, then add your favorite toppings.
More Baked Oatmeal Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
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. 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.
- 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.
- Storage: Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- 8-inch Baking Dish (my favorite for baked oatmeal)
Like This Recipe? Rate & Comment Below!
absolutely delicious, heathy, easy , and economical breakfast! I would even pack it for a snack!!! I did omit the nuts and replaced them with raisins, and also replaced the coconut oil with avacado oil. ONLY becuase I have some health restrictions! I am certainn the recipie as is would be perfect!
I will be making this one on repeat! You will Too! 🙂
Woo!! That makes me so happy to hear, Michele. I love that you were able to adjust the recipe to fit your needs and still enjoyed it so much. Thanks for coming back to leave a review. It means the world to me.
This delicious, filling and the fiber did not bother my tummy.
Ahh yay!! That makes me so happy to hear! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
well, I goofed this. I used a whole can of pumpkin, not 1 cup. it seemed like too much but I didn’t question what I thought I read. I didn’t follow recipe and it didn’t turn out right. oops.
its still ok and I’ll eat it (and get some extra breakfast vegetables). Its good enough that I’m really looking forward to trying the recipe again properly.
The biggest downside is that our cat thinks this oatmeal is her food since she has pumpkin in her food, so I have to gaurd it while I’m eating.
I love your attitude about it, Sharon! Even with a full can of pumpkin, it sounds like it wasn’t a total loss. I hope your next try turns out perfectly and that your cat doesn’t steal a bite!
This recipe popped up in my news feed Sunday. I had never seen anything before that for “eating bird food”. I happened to have all the ingredients except coconut oil so I used olive oil. It was so easy to make and the Pumpkin Baked Oatmeal was delicious.
I’m so glad you found the recipe, Marlene! It makes me happy to hear it turned out delicious, even with the olive oil swap. Thanks for giving it a try and taking the time to leave a review.
We make this on repeat in the fall in my family! It is delicious! I usually double everything to use a whole can of pumpkin and bake in a 13×9 pan.
That makes me so happy to hear, Megan! I love that you make it on repeat. Thanks for coming back to leave a review. It means the world to me!
I’m so excited about making this it’s currently baking right now! However, it’s been baking for almost an hour now and it’s still gooey. I don’t make any changes to the recipe and my oven typically does well with other recipes bake times. Any thoughts?
Hi Lauren – If it’s still gooey, I’d let it bake a little longer and cover the top with foil so it doesn’t over-brown. Every oven can be a bit different, so sometimes it just needs some extra time to set.
Very good, and my kids loved it. I used whole milk since we don’t have almond milk and it turned out well still. I also increased everything to 1.5x the recipe in order to use a full 15oz. can of pumpkin.
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
What can be substituted for coconut oil?
Thanks
Hi, Karen! Avocado oil, melted butter, or ghee will all work in place of the coconut oil. Avocado oil is the most neutral swap, while butter and ghee add a bit of extra richness.
Your banana bread baked oatmeal was something I had made maybe 6 or 8 times (I was obsessed with it!) before I realized you have other baked oatmeal recipes! So last week I tried the apple cinnamon one, and it was AMAZING – so now I’ve decided to try all your baked oatmeals. I embarked today upon pumpkin…. It was a little nerve wracking since the bar was high from Apple cinnamon and banana bread versions… but pumpkin was also a slam dunk! I wanted to use a whole can of pumpkin so ended up doing the recipe 1.5x the amounts and baked it for 40 mins in a 7×13 casserole. I was a little scared I’d mess it up by making a bigger batch but it came out perfectly. Can’t wait to try more of these!
Oh yay!! This makes me so happy to read. 🙂 I’m so glad you’ve been enjoying the baked oatmeal recipes – there are so many to choose from! You definitely stated with my three favorites and I’m so glad you loved them all. Thanks so much for coming back to leave a review. I really appreciate it!
So yummy! I did chocolate chips and walnuts, and i used whole milk which has 13 grams of protein per one cup so added a good amount of protein in there too. Perfect to meal prep for breakfast 🙂
Yay! So glad you loved this recipe, Jazmyne. Chocolate chips and walnuts sound like such a delicious combo. 🙂 Thanks so much for leaving a review, I really appreciate it!
I was obsessed with this last fall! It’s in the oven now for meal prep, I like to freeze pre cut squares & heat in microwave. Then I eat with some vanilla Greek yogurt and 🤤 Thanks for the great recipe! 5 stars!!
YUM! I am so glad you are loving this baked oatmeal, Jen. Thank you for sharing your review & star rating, I really appreciate it!
Made this today – it’s fabulous! I had a wee bit less than a full cup of pumpkin so I topped it up with some homemade applesauce. I also added some golden raisins and put pepitas on the top. In my oven it took 40 minutes to bake. Delicious 😊
Perfection! I am excited to hear this recipe turned out amazing for you, Sabrina. Thank you for taking the time to share your review + star rating, I really appreciate it!
About to try this out – it looks delicious! Do you have a recommendation for how long to cook a double batch?
Hi! I would probably start with an extra 10 minutes and check it from there adding 5 minutes at a time until it is ready. Sorry, I wish I had an exact time, but I haven’t doubled this recipe so I am not exactly sure. Hope you enjoy it!
Recipe sounds wonderful, but can homemade oat flour and eggs be used to make this more cake-like?
Hi Catherine – I haven’t tested this recipe with oat flour and eggs, so I cannot say for sure how the recipe would turn out. I would recommend my Pumpkin Protein Bars for a little more cake like texture (and some added protein too)! Let me know if you give these a try and enjoy!
Could you add protein powder?
Hi Shannon – You totally can, but typically when you add protein powder to recipes such as baked oatmeal, you’re going to need to also adjust the liquid measurements or the oatmeal will turn out too dry. So make sure you take that into consideration when adding protein powder to this recipe. Let me know how it turns out for you!
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!
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.
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!
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!
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!
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!
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!
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! 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!
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!
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!
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!
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?
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?
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!
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! ❤️
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.
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!
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!
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!
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.
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!
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!
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 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!
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!
If i dont have flax, can i substitue for 1 egg?
yes!!
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 :).
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. 🙂
Wonderful
Thanks, Sherry!
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 🙂
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!
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!
I alreary made the recipe twice!So tasteful!!
So glad you love this recipe, Eleni! Thanks for the review. I 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 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!
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!
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 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!
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!
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 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!
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!
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!
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!
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!
The maple syrup makes this everything! Simple and delish.
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!
So easy and super delicious and filling!!
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. 🙂
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!!
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. 🙂
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. 🙂
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. 🙂
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 forgot to say the walnuts on top is extra good.
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!
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. 🙂
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. 🙂
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. 🙂
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!
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!
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. 🙂
Absolutely delicious and nutritious! All
Your recipes are wonderful!
Aw thank you, Keri. I’m glad you’re loving the recipes! 🙂
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!
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. 🙂
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.
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. 🙂
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. 🙂
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. 🙂
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!
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. 🙂
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. 🙂
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! 🙂
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. 🙂
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
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. 🙂
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!
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
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.
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!
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
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. 🙂
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!
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.
This is a fall breakfast favorite!
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
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!
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. 🙂
Going to make this tomorrow sounds yummy and healthy❤
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.
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. 🙂
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!
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.
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.
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.
Will quick oats work for this recipe!
Hey Sandy – Yes, quick oats should work just fine. 🙂
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.
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.
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
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. 🙂
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
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. 🙂
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
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!
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
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! 🙂
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
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!
❤️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!
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!
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
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!
My desktop created a weird layout such that I could not choose my start rating, but I wanted it to he captured for you!
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.
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!
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!
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!
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.
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.