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!
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!