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!
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“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
- 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!
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!