Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.
It is officially September and so it is time to bring on all the pumpkin recipes! Brace yourselves, TNNers! This Maine girl gets real excited about all things fall.
Baked oatmeal is one of my favorite easy breakfasts to either make as part of meal prep or to throw together to bake while I get myself and the family ready for the day. It seriously takes only takes only 10 minutes to throw together (if that!) and then into the oven it goes.
I love make a batch of baked oatmeal during the weekend so that we always have something healthy to grab for breakfast in the morning…regardless of how many times we have hit the snooze button. This Pumpkin Baked Oatmeal is tasty, perfectly sweet, flavorful, and full of fueling good–for-you-ingredients. And, perhaps most importantly, it got my 9-year-olds stamp of approval….so you know the kids are going to love this one too!
This recipe is….
Vegetarian and nut free. It can also easily gluten-free, easily egg-free, easily dairy-free.
Why this baked pumpkin oatmeal is out of this world good…
- Easy to make. One bowl. Minutes to mix and into the oven it goes. It can bake while you get ready in the morning or make it ahead of time.
- Satisfying & filling. Loaded with fiber from oats, protein from eggs and your favorite milk, this oatmeal really sticks with you until lunch!
- It is a wonderful part of meal prep. This pumpkin baked oatmeal is good in the fridge for up to 4 days and can be enjoyed a slice at a time. Reheat in the microwave or air fryer. Or pop the whole tray of baked oatmeal into the oven covered in foil to warm up.
- A great way to add pumpkin to breakfast. Orange pumpkin is full of tons of nutrients and is the taste of fall! Adding some to baked oatmeal makes a healthy breakfast even better in all the ways.
- Super flavorful. Warm fall spices, delicious pumpkin, naturally sweetened with honey or maple syrup. Add some of your favorite pumpkin-friendly toppings to bring the flavor next level.
- It’s great for feeding a crowd. This baked oatmeal recipe serves nine!
- Naturally gluten-free. Just be sure to use certified gluten free oats!
- Adaptable. This can easily be egg-free, dairy-free, vegan or with whatever you have on hand (see suggested adaptations below).
Homemade pumpkin pie spice
Pumpkin pie spice is the blend of spices that are commonly used together to give pumpkin pie that warm fall flavor that many of us have come to love and look for in pumpkin recipes.
Pumpkin pie spice can usually be found with all the other spices in your local grocery store. If you can’t find it or just want to make your own, pumpkin pie spice can easily be made with spices you likely already have at home.
Here is my personal blend for homemade pumpkin pie spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Combine in a jar with a lid. Secure the lid on top, shake to mix everything up and enjoy in this recipe. Plus, you will have leftovers to enjoy in your next pumpkin creation!
Suggested adaptations
- Make this pumpkin baked oatmeal egg-free by replacing the two eggs in this recipe with two “flax eggs.” Make flax eggs by combining 2 tablespoons ground flax with 5 tablespoons water. Mix, let sit for 5 minutes to gel, and then add to the recipe when you would the eggs.
- Replace the pumpkin with butternut squash puree or cooked and mashed sweet potato.
- Make this recipe dairy-free by using your favorite plant-based milk. I like unsweetened almond milk.
- This baked oatmeal can easily be gluten free when you use certified gluten free rolled oats.
- Add some toppings or mix-ins! Chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries would all be a lovely addition to this pumpkin oatmeal.
How to store this baked oatmeal recipe
Making it as part of meal prep? Let this pumpkin baked oatmeal cool completely before covering and storing in the fridge. Enjoy it as an easy reheat-and-eat breakfast for up to 4 days.
More pumpkin recipes that you’ll love…
- Healthy Carrot Pumpkin Muffins
- Peanut Butter Pumpkin Bread
- Breakfast Pumpkin Soufflé
- Vegan Peanut Butter Cookies (with pumpkin)
- Pumpkin Pie Smoothie
- Instant Pot Paleo Pumpkin Chili
Loving this baked oatmeal recipe and now you’re hungry for more?
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Pumpkin Baked Oatmeal
Ingredients
- olive oil or avocado oil for greasing
- 2 cups rolled oats use certified gluten free if needed
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed
- 2 large eggs can sub flax eggs to make egg-free
- 2 teaspoons vanilla
- 1/3 cup maple syrup or honey
- chocolate chips, nuts, raisins or topping of choice. optional
Instructions
- Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Another fabulous recipe from you!! 🙂 We had this yesterday morning for breakfast and it was a huge hit. Our boys both asked for seconds! Thank you for such awesome, easy to make, veggie-loaded recipes to feed our family.
I am so glad this veggie-loaded recipe (and others!) are a a success with your family!
So tasty! What a perfect breakfast heading into the fall.
Oops not sure why it didn’t post as a 5 star
I’m so glad you enjoyed it, Lindsay!
This is the fall breakfast of my dreams! It was so easy to make, it’s great for meal prep and it is SO delicious! Thank you for another fantastic recipe!
I am SO glad you enjoyed it so much! It totally tastes like fall!
OMG this recipe is awesome!one of the best things i ever ate (no i’m not joking, no i’m not exaggerating!). if you are a pumpkin lover kinda person please make this!it won’t disappoint you!words of my 2 years old son while eating this: “it’s so yummy, i love it” ❤️
I am so dazzled you enjoyed this so much! And I love hearing that your son was digging it too! Such a win!
I used the flax substitute and it came out great. Thanks for that tip! Although next time I will only use 1 tsp of pumpkin pie spice. It was a little too intense for me. I will definitely make it again.
So glad it worked out for you, Sally! And pumpkin spice is so funny like that. People either love that intense taste or feel like a little goes a long way! Thanks for taking the time to share your feedback!
I baked for 35 minutes and let it cool for more than 5 minutes to cut it into rectangles for serving. The consistency was cooked oatmeal; mushy and not firm. I had to spoon it out and into a bowl. I was hoping I could have it as a bar and eat on the go. The taste is fine, but not the ending result.
When warm, it is going to be soft. As I noted in the recipe, it will firm up as it cools. Also, did you make any changes to the recipe? If you make it again, let it cool a little longer and it will be easier to cut into bars and take on the go. But it is not a bar recipe, so it will be soft and will likely crumble if eaten as such. Perhaps look for a recipe that is an oatmeal bar recipe.
Made it twice now and it’s delicious! Will be making it again tomorrow. I like to put dark chocolate chips on top right before I stick it in the oven. Perfect recipe!
I am so glad you enjoyed this, Laura!
Oh my gosh this is sooooo good! I used flax seed eggs and mini chocolate chips on top and reduced the maple syrup to 1/4th. Best breakfast!
I love when you love a recipe!
I made this sugar free by adding half SF maple syrup and half brown Swerve. Threw in walnuts. Oh yummy!!
Yum indeed! Love the walnuts!
A great soft, moist pumpkiny choc chip taste, I made it half the batch and with Scottish oatmeal which is finer so it was perfect!
Oh yum! I bet it was great with Scottish oatmeal! I am so glad you enjoyed it, Janaya. Thank you for taking the time to leave a review 💚
Thanks for the recipe. I had cooked pumpkin that I intended to make ravioli with but didn’t have the time I ended up baking for 40 minutes and it is still very moist and I’m not sure if I should have baked more. I also noticed you have chocolate chips in the picture and was wondering if you stirred into the batter of sprinkled on top.
My 6 year old thought it looked *not* yummy-but ended up eating seconds!
Hi Sarah! I am glad you and your son enjoyed the oatmeal! I just sprinkled the chocolate chips on top to make it extra fun, but you could absolutely stir them into the batter if you want the chips throughout. How wet was your pumpkin in this? I know that sometimes my homemade pumpkin puree can be much wetter than the canned pumpkin you buy in a store. Perhaps that is why it was still moist after 40 minutes of baking? Also, I find that it firms up nicely as it cools, but can be soft fresh out of the oven.
Hello, thanks for sharing the recipe. Am planning to make it egg-free. I had a question on the nutrition information. Why is the Cholesterol – 41mg? Is it due to the egg? Please advise. TIA.
The nutritional info is an estimation and I am not a dietician, just a lady getting creative in her kitchen! Eggs have about 187mg of cholesterol each, so yes, my guess is that the 41mg is likely from the eggs in the oatmeal.