Pumpkin Baked Oatmeal

4.83 from 210 votes

Jump into fall with this Pumpkin Baked Oatmeal. Warm spices, simple ingredients, and a cozy flavor that makes getting out of bed on those crisp fall mornings totally worth it. This easy, one-bowl breakfast bakes up in 30ish minutes and keeps like a dream in the fridge for the week. Easy to love + even easier to make.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: baked oatmeal, healthy baked oatmeal, meal prep breakfast, pumpkin, rolled oats

Servings: servings

Calories: 146kcal

Author: Taesha Butler

Ingredients

avocado oil or neutral oil for greasing
2 cups rolled oats use certified gluten free if needed
2 teaspoons pumpkin spice
1 teaspoon baking powder
¼ teaspoon salt
1 cup canned pumpkin puree not pumpkin pie filling. I find thicker brands, like Libby's, works best. Some brands are very thin and add too much water to this recipe
1 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
⅓ cup maple syrup or honey
chocolate chips, nuts, raisins or topping of choice. optional

US Customary - Metric

Instructions

Preheat the oven to 375℉ degrees. Grease an 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 10 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 an air-tight container fridge for up to 4 days.

Nutrition