Pumpkin Baked Oatmeal
This post may include affiliate links. Thank you for your support.
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
- 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 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!