Pumpkin Baked Oatmeal is a feel-good breakfast that’s easy to throw together in advance. Made with pure pumpkin puree, warm pumpkin pie spice, chewy rolled oats and crunchy chopped pecans, no one can say no to this sweet breakfast casserole. Gluten-free, dairy-free and refined sugar-free with grain-free, vegan, paleo, low-carb & keto options.
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Updated September 2022
Easy Pumpkin Oatmeal Bake
It doesn’t matter if it’s a crisp fall day or the middle of summer – pumpkin spice is nice no matter what. Those classic warm flavors take the earthy-sweet goodness of natural pumpkin to a whole new level of heavenly! And this baked oatmeal proves exactly that.
The batter is made in a flash with only one bowl required before it’s spread into a casserole dish and baked to perfection. Once it comes out of the oven, each serving is topped with your favorite dried fruit and a splash of milk as well as extra maple syrup, pumpkin spice and chopped pecans. Whether you make your oatmeal bake in advance or whip it up the morning of, you’ll never want breakfast to end.
Is Baked Oatmeal Actually Healthy?
It is indeed! Oats are some of the world’s healthiest grains – they’re naturally gluten-free and fully loaded with vitamins, minerals, antioxidants, fiber and more. That being said, some baked oatmeal recipes call for undesirable ingredients such as processed sugar.
We make our Oatmeal Bakes with natural sweeteners like maple syrup and honey, keeping them nice and healthy without sacrificing flavor. If you have a dietary restriction, you can easily modify their ingredient lineups to meet your needs.
This particular baked oatmeal is reinforced with extra vitamins, protein and fiber thanks to the inclusion of pumpkin and pecans. Score!
What You’ll Need
Here’s some background on our pumpkin baked oatmeal ingredients with substitution options included. Scroll down to the recipe card toward the bottom of this post for the associated quantities.
- Large Eggs: If you’re vegan, skip the eggs and combine 2 tablespoons of ground flaxseed with 5 tablespoons of water instead. Let the mixture sit for 5 minutes, or until it takes on a thick, gel-like consistency.
- Pure Pumpkin Puree: Going the store-bought route? Just make sure you don’t grab a can of pumpkin pie filling by mistake.
- Pure Maple Syrup: Raw honey, date syrup and yacon syrup are other good options if they work with your diet. For keto baked oatmeal, use liquid monk fruit sweetener or another compliant sticky liquid sweetener of choice.
- Melted Coconut Oil: Or vegan butter. Ghee works too (unless you’re dairy-free).
- Pure Vanilla Extract
- Unsweetened Almond Milk: This can be swapped out for any other milk you have on hand.
- Pumpkin Pie Spice
- Baking Powder: Double-check the label of your baking powder to make sure it’s gluten-free.
- Fine Sea Salt
- Gluten-Free Old-Fashioned Rolled Oats: If you’re looking for grain-free, low carb, keto or paleo-friendly oatmeal, substitute the oats for 2 cups of roughly chopped coconut flakes, 2 tablespoons of almond flour and 1 cup of sliced and roughly chopped almonds. Mix to combine.
- Pecans: Roughly chopped.
- Raisins (Optional): With no added sugar, for the topping. Feel free to use dried cranberries instead if preferred.
How to Make Pumpkin Baked Oatmeal
It’s hard to believe how easy this dish really is. You’ll want to whip it up every week!
Prep for Baking: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with avocado oil spray or olive oil spray. Set the prepared pan aside.
Combine Most of Wet Ingredients: Whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla in a large mixing bowl until combined.
Add Milk & Dry Ingredients: Add the milk, baking powder, pumpkin spice and salt, mixing until combined.
Add Oats & Pecans: Stir in the oats followed by the chopped nuts.
Transfer Batter to Pan: Spread the batter evenly into the prepared baking dish. Top it with raisins and additional pecans if desired.
Bake: Bake the oatmeal until it’s just set and no longer jiggly, about 30-35 minutes.
Let Rest: Allow the pumpkin baked oatmeal to rest for at least 5 minutes before you cut and serve it.
Enjoy! Top each serving with a drizzle of maple syrup, a splash of milk, an extra sprinkle of pumpkin spice and more chopped pecans if desired.
Can I Make It in Advance?
Absolutely – once it has cooled completely, this breakfast casserole can be kept in the fridge all week. Be sure to cover it tightly with plastic wrap or transfer it to an airtight container. Pop each serving into the toaster oven or microwave if you’d like to reheat your baked oatmeal before you enjoy it.
Tips for Success
Don’t forget to take a look at these tips and tricks before you start making your oatmeal bake.
- Rolled Oats Only: This recipe is not going to work unless you use old-fashioned rolled oats or the specified grain-free/low-carb alternative. Quick oats and steel-cut oats require different amounts of liquid as well as different cook times.
- How Can I Tell When Baked Oatmeal is Done? Once your oatmeal bake looks lightly browned and no longer jiggles when the pan is gently shaken, go ahead and remove it from the oven. Baking it for longer could make it come out hard instead of chewy.
- Don’t Skimp on the Resting Time: Letting your baked oatmeal rest for at least 5 minutes before cutting and serving it is key. This way, you’ll be able to slice it into clean, even portions.
Variation Ideas
Want to add your own flair to this pumpkin baked oatmeal? One of these fun twists might pique your interest.
- Make It Chocolatey: The sweetness of spiced pumpkin and the richness of dark chocolate make a seriously addicting pair. Try mixing 1/4 cup of dairy-free chocolate chips into your oatmeal batter! Don’t forget to sprinkle some extra ones on top of the oatmeal right after you remove it from the oven so they get all nice and melty.
- Make Coconut Pumpkin Baked Oatmeal: Pumpkin and coconut are another delightful duo that doesn’t get the credit it deserves. Gently toast 1/4 cup unsweetened coconut flakes, mix about two-thirds of them into your batter and use the rest as a topping – you’ll see!
- Make Baked Oatmeal Cups: To turn this casserole into single-serving oatmeal cups, add the batter to a greased 12-count muffin tin (or a muffin tin fitted with silicone liners). Bake the oatmeal cups for 18-25 minutes, or until the tops are just starting to brown.
Serving Suggestions
You really don’t need anything to accompany your baked oatmeal, but an extra special topping certainly wouldn’t hurt! We like to serve ours with a dollop of dairy-free yogurt or coconut whipped cream. Homemade Nut Butter is another fail-proof finishing touch, as is jam or jelly. Don’t be afraid to get creative with it!
Storage and Reheating
Got leftovers? That’s the idea! Wrap the fully cooled casserole in a tight layer of plastic wrap and keep it in the fridge for up to 5 days. Alternatively, refrigerate individual servings in a single layer in an airtight container.
You can reheat large portions of your casserole in the oven if you cover the pan with aluminum foil. Bake at 350°F for about 20 minutes, or until the oatmeal is heated through. Single servings can be warmed up in the toaster oven or microwave.
Does This Freeze Well?
Yes, you can freeze your cooled oatmeal bake for up to 3 months. Wrap the whole casserole or individual servings in a tight layer of plastic wrap and a layer of heavy-duty aluminum foil. Alternatively, store the oatmeal in a freezer-safe container. Thaw it out in the fridge overnight before you serve it.
More Fruity Baked Oatmeal Recipes
Pumpkin Baked Oatmeal is a feel-good breakfast that's easy to throw together in advance. Made with pure pumpkin puree, warm pumpkin pie spice, chewy rolled oats and crunchy chopped pecans, no one can say no to this sweet breakfast casserole. Gluten-free, dairy-free and refined sugar-free with grain-free, vegan, paleo, low-carb & keto options.
- 2 large eggs or 2 flax eggs for vegan – combine 2 tbsp ground flax seed + 5 tbsp water. Let sit for 5 minutes or until mixture gets thick and gel-like.
- 3/4 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup pure maple syrup or preferred sticky liquid sweetener such as date syrup, yacon syrup, sugar-free maple syrup, pure liquid monk fruit or honey if not vegan
- ¼ cup melted coconut oil may also sub with vegan butter or melted ghee if not dairy-free
- 2 tsp. pure vanilla extract
- 1 1/2 cups unsweetened almond milk or any non-dairy milk of choice
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3 1/4 cups gluten-free old fashioned rolled oats , for grain-free/low carb – combine 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds & 2 tbsp almond flour instead or using oats or follow my recipe for paleo-friendly oatmeal
- 1/2 cup pecans roughly chopped + 1 1/2 tablespoons more for topping (some chopped and some not chopped)
- 1/2 tablespoon no sugar added raisins or dried cranberries optional, for the topping
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil and vanilla and mix until combined. Add milk, baking powder, pumpkin spice, and salt and mix again.
Stir in the oats followed by the chopped nuts.
Spread batter evenly into baking dish, greased muffin tin or silicone muffin liners (for baked oatmeal cups). Top with additional pecans, plus raisins if desired.
Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes. (18-25 minutes for baked oatmeal cups).
- Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, with a splash of milk and an extra sprinkle of pumpkin spice and more chopped pecans, if desired.
- To Store: Wrap cooled casserole tightly in plastic wrap or transfer individual servings to an airtight container. Store in the fridge for up to 5 days.
- To Reheat: Cover large portions of casserole with foil and bake at 350°F for about 20 minutes. Single servings can be warmed up in the toaster oven or microwave.
- To Freeze: Store cooled leftovers in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
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