This Pumpkin Baked Oatmeal is an easy make-ahead breakfast full of cozy pumpkin puree, pumpkin spice and perfect for fall. It’s a healthy breakfast recipe made in just one bowl with gluten-free rolled oats and pure maple syrup. Includes grain-free, paleo and low carb option. Includes step-by-step photos and video.
Updated September 2020
Pumpkin Baked Oatmeal for Breakfast
Looking for a delicious and healthy breakfast now that pumpkin season is here? This Pumpkin Baked Oatmeal is quick and easy to make and the perfect make-ahead breakfast for fall. It’s easy to throw together the night before or on a cozy Sunday morning for meal prep.
You just mix up the ingredients in one bowl and bake it in the oven. Everyone in our house loves this warm and cozy pumpkin with oats especially on a chilly October or November morning. The best part about this delicious recipe is it can be prepared within minutes and made with canned pumpkin puree and pumpkin spice. And if you don’t have pumpkin on hand, then you can also check out this Apple Baked Oatmeal, Peanut Butter Baked Oatmeal with Chocolate, Banana Baked Oatmeal or 15 more baked oatmeal recipes.
Why We Love This Baked Pumpkin Oatmeal Recipe
If it’s your first time making baked oats with pumpkin, you are in a for real treat! This baked oatmeal recipe with pumpkin is not only absolutely delicious and full of cozy autumn flavors, but it is sweetened with maple syrup and refined sugar-free.
We love this healthy baked oatmeal for breakfast or dessert, and it is great for meal prep. A batch of this oatmeal lasts us all week in the fridge and my kids love it.
While I used almond milk, maple syrup and a touch of pumpkin puree for this recipe, you can definitely use any other plant-based milk and other sweetener option if you would prefer.
Ingredients You Need for this Pumpkin Spice Baked Oatmeal
For this healthy baked oatmeal with pumpkin recipe, you’re going to need:
- old fashioned rolled oats (use gluten free as needed) – we love using rolled oats for our baked oatmeal and baked oatmeal cups since they are heartier. I would not suggest using quick oats, steel cut oats or instant oats for this recipe. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- eggs – help our baked oats rise. If you want to make this pumpkin baked oatmeal vegan, swap with two flax eggs.
- almond milk – we like using Malk Organics since it doesn’t contain any fillers but you can use any milk you like or have on hand
- maple syrup – we prefer using maple syrup or coconut sugar instead of brown sugar to keep our baked oatmeal healthy
- baking powder – the leavener we use to help the oats rise.
- pumpkin puree – we like to use pure pumpkin puree from Whole Foods but you can use Libby’s or any other canned pumpkin you like. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- pumpkin pie spice – if you don’t have pumpkin pie spice, it’s so easy to make your own. Simply swap the 1 teaspoon pumpkin pie spice with: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger + 1/8 tsp ground mace + 1/8 tsp ground nutmeg
- OPTIONAL ADD INS: chopped pecans and chocolate chunks or chips ( I used dark)
Tools you need:
How to make Pumpkin Baked Oatmeal
- PREPARE BAKING PAN: Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking dish. Set aside.
- MIX THE WET INGREDIENTS: In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup and vanilla.
- STIR IN THE DRY INGREDIENTS: Add the pumpkin pie spice, flax seeds, and baking powder and gently fold in oats and then 3/4 cup of chopped nuts and chocolate.
- TRANSFER TO PAN: Spread batter evenly into baking dish, greased muffin tin or silicone muffin liners and top with more chocolate and nuts.
- BAKE in preheated oven for 35-40 minutes, or until the oatmeal is set and the center is no longer jiggly. Remove from oven and serve with extra berries, maple syrup, and any other desired toppings.
What I love about making baked oatmeal is that it’s such a versatile recipe but here are a few swaps you can make:
- Gluten-free Old Fashioned Rolled Oats – do not sub with instant oats or quick oats. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- Maple syrup: Feel free to use any other sweetener you like such as used honey, coconut sugar, regular organic sugar, liquid monk fruit, Lakanto sugar-free maple syrup.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil or melted butter if not dairy-free.
- Unsweetened Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
Variations for Pumpkin Pie Baked Oatmeal
- Mash in a ripe banana and add flaxseeds to make this a Vegan Pumpkin Baked Oatmeal
- Sprinkle in some dairy-free chocolate chips for an extra special weekend breakfast.
- Add some dried cranberries, raisins, toasted coconut, sunflower seeds, pumpkin seeds, almonds, pecans, walnuts or any other nuts for an added crunch.
Storage & Reheating Tips for Healthy Pumpkin Baked Oatmeal
To store pumpkin baked oatmeal cups, you’re going to place them in a single layer in an airtight container in the refrigerator for up to five days.
You can make this Pumpkin Baked Oatmeal recipe in the morning or even on your Sunday night meal prep day.
To make these into single serving sizes or a healthy portable breakfast for on the go, divide the batter into silicone muffins liners and bake for 25-30 minutes instead.
How to freeze baked oatmeal with pumpkin
So you might be wondering if you can freeze this baked oatmeal? Well the answer is yes! Leftover oatmeal and berries can be stored in an airtight container in the freezer for up to 2 months!
You can also wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
You can serve this healthy baked oatmeal as is, with yogurt, almond milk, homemade nut butter or some jam to liven things up.
More breakfast bakes:
More pumpkin recipes:
Healthy Pumpkin Cookies
This Pumpkin Baked Oatmeal is an easy make-ahead breakfast full of cozy pumpkin puree, pumpkin spice and perfect for fall. It's a healthy breakfast recipe made in just one bowl with gluten-free rolled oats and pure maple syrup. Includes grain-free, paleo and low carb option. Includes step-by-step photos and video.
- 3 large eggs
- 1 1/2 cups unsweeteend almond milk , or any other milk of your choice
- 3/4 cup pumpkin puree , homemade or canned (NOT pumpkin pie filling)
- 1/2 cup maple syrup or other liquid sweetener of your choice, plus more depending on how sweet you like it - you can always serve with more maple syrup once baked
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice , or sub with 1/2 tsp ground cinnamon, 1/4 tsp ground ginger + 1/8 tsp ground mace + 1/8 tsp ground nutmeg
- 1 teaspoon ground flax seeds , optional
- 1/2 teaspoon baking powder , optional - helps oatmeal rise a bit but can leave out if desired
- 3 1/4 cups rolled oats , for grain-free: sub with roughly chopped or pulsed 2 cups coconut flakes, 1 cup sliced almonds and 1/4 cup almond flour
- 3/4 cup chopped pecans plus 1/4 cup
- 1/3 cup chocolate chunks or chocolate chips optional
- Serving options: maple syrup, milk + more chopped nuts
- Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking pan. Set aside. (For oatmeal cups - spray a 12 cup muffin tin baking spray or use silicone muffin liners)
- In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, flax seeds, and baking powder. Gently fold in oats and then 3/4 cup of chopped nuts and chocolate.
- Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
- Bake in preheated oven for 35-40 minutes (25-30 for oatmeal cups), or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
- Remove from the oven and serve with maple syrup and any other desired toppings.