Pumpkin Baked Oatmeal
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.
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.
Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
- Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. 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.
- Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
- Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil – Any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- 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.
- Pumpkin – Pumpkin is the star ingredient in this baked oatmeal, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like. I also have this sweet potato baked oatmeal recipe that you could try instead.
- Nuts – Feel free to swap the pecans or walnuts with another nut of choice like almonds. Or if you need this recipe to be nut-free skip them all together or use a different mix-in like chocolate chips, dried cranberries, pepitas or raisins.
Serving: 1/6 of recipe | Calories: 288kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 322mg | Potassium: 48mg | Fiber: 8g | Sugar: 6g