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!
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!