This Pumpkin Baked Oatmeal is an easy make-ahead breakfast full of cozy pumpkin, 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.
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Updated September 2021
Easy Pumpkin Baked Oatmeal Recipe
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 naturally sweetened 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 we used almond milk and maple syrup 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:
- Gluten-free old fashioned rolled oats: we love using rolled oats for our baked oatmeal and baked oatmeal cups since they are heartier. We 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 1/4 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 2 tablespoons almond flour.
- Eggs: you’ll need 2 large eggs to help the baked oats rise. If you want to make this pumpkin baked oatmeal vegan, swap with two flax eggs. To make the flax eggs combine 2 tablespoons ground flax seed + 5 tablespoons water and let it sit for 5 minutes or until it turns to a thick and gel-like consistency.
- Almond milk: we like using unsweetened almond milk from Malk Organics but you can use any milk you like or have on hand
- Maple syrup: to sweeten things up. You can use any other sweetener such as date syrup, yacon syrup, sugar-free maple syrup, liquid monk fruit or honey if not vegan.
- Baking powder – the leavener we use to help the oats rise.
- Pumpkin puree: you can use canned pumpkin or make your own pumpkin puree. 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 toppings:
- Chopped pecans
- No-sugar added raisins or dried cranberries
- Dairy-free chocolate chips
Tools you need:
- casserole dish or a muffin tin or silicon liners for oatmeal cups
How to make Pumpkin Baked Oatmeal
- Preheat oven and prepare the baking pan: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x13 baking dish with avocado oil spray or olive oil spray. Set aside.
- Mix the wet ingredients: 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 dry ingredients: Stir in the oats followed by the chopped nuts.
- Transfer to baking pan: Spread batter evenly into baking dish, greased muffin tin or
silicone muffin liners. Top with additional pecans, plus raisins if desired.
- Bake and serve: Bake in a preheated oven until just set and no longer jiggly – about 30-35 minutes. 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.
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Ingredient Substitutions
What I love about making pumpkin pie 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 1/4 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 2 tablespoons of almond flour.
- Maple syrup: Feel free to use any other sweetener you like such as date syrup, Lakanto sugar-free maple syrup (for low carb), pure liquid monk fruit, coconut sugar (instead of brown sugar) or honey if not vegan.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil, melted vegan butter or ghee if not dairy-free.
- Unsweetened Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
Variations
- Banana: Mash in a ripe banana and add flaxseeds to make this a Vegan Pumpkin Baked Oatmeal
- Chocolate: Sprinkle in some dairy-free chocolate chips for an extra special weekend breakfast.
- Dried fruit + add-ins: 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
How to meal prep: You can make a double batch of this Pumpkin Baked Oatmeal recipe in the morning or even on your Sunday night meal prep day.
For single-serving: Divide the batter into silicone muffins liners and bake for 25-30 minutes instead. Baked oatmeal cups are portable and perfect for on the go!
How to store: Wrap the baking dish tightly in plastic wrap or transfer individual servings to an airtight container and store in the fridge for up to 5 days.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.
How to freeze baked oatmeal with pumpkin
So you might be wondering if you can freeze this baked oatmeal? Well the answer is yes!
How to freeze: Leftover oatmeal can be stored in an airtight container in the freezer for up to 3 months! You can also wrap them up individually and store in the freezer.
How to thaw: Thaw overnight in the fridge.
How to reheat: You can reheat vegan pumpkin baked oatmeal in the microwave or toaster oven to enjoy throughout the week.
Serving Suggestions
You can serve this healthy baked oatmeal as is, with dairy-free yogurt, almond milk, homemade nut butter or some jam to liven things up.
More breakfast bakes:
More pumpkin recipes:
Healthy Pumpkin Cookies
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
- 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.
Did you try this recipe?
