Serve up this pumpkin baked oatmeal recipe for a healthy breakfast this pumpkin season. A one-bowl breakfast recipe that is gluten free and vegan friendly. Hearty oats, pumpkin pie spice, maple syrup, almond milk and more all mixed up and baked to perfection.
This is a great meal prep recipe for those busy mornings when you want an easy breakfast. Make this in advance and then just eat through the week and enjoy the delicious pumpkin flavor in each bite.
This Pumpkin Baked Oatmeal Recipe Is…
- Made with whole grain oats
- Meal prep friendly
- Gluten free
- Dairy free
- Whole family approved
How To Make Pumpkin Baked Oatmeal
Mix the wet ingredients together in a medium bowl. Then, add in the dry ingredients. Mix the batter and pour the batter into a greased 8×8 inch 2 quart pan.
Top the batter with optional nuts and brown sugar or your favorite baked oatmeal toppings. Lastly, bake the oatmeal at 350 degrees for 30-35 minutes or until the top is golden brown. Serve the pumpkin baked oatmeal warm with your favorite oatmeal toppings. I like to drizzle warm maple syrup over the top, but other toppings like almond butter and coconut or greek yogurt are wonderful options too!
About The Ingredients:
- Pumpkin Puree – You will use pumpkin puree for this pumpkin oatmeal bake. Make homemade pumpkin puree or use canned. Note: do not use pumpkin pie filling. That recipe will not turn out if you use it instead of pumpkin puree.
- Pure Maple Syrup – The maple syrup is going to sweeten up the oatmeal without being overpowering.
- Coconut Oil – You will need a little oil for this recipe. Just melt it in the microwave or on the stove.
- Vanilla – A little extract will help bring out all the flavors of this awesome recipe.
- Gluten Free Oats – Make sure you are using gluten free oats. If you are not gluten free then you can buy any old-fashioned oats.
- Ground Flax – Flax seed adds tons of nutrients to the oatmeal recipe. Flax helps with cholesterol, digestion and more. The flax also work as a flax eggs, to help bind the ingredients together.
- Pumpkin Pie Spice – This is going to help enhance the pumpkin flavor in this dish.
- Baking Powder – The baking powder helps to create a fluffy texture to this favorite fall breakfast.
- Sea Salt – A little salt will enhance all the flavors in this baked pumpkin oatmeal recipe.
- Nuts and Sugar – These two items are optional in this easy baked oatmeal. If you enjoy crunch the walnuts or pecans will taste incredible. And the brown sugar or coconut sugar will help sweeten up the dish. Or you can add a little extra maple syrup for sweetness.
Variations and Tips For Baked Oatmeal
- You can use any milk of choice. Add a splash of milk, almond milk, coconut milk, oat milk soy, or other non-dairy milk.
- Swap the pumpkin spice with other cozy spices to twist up the flavor. Cinnamon, cloves, apple pie spice seasoning, etc.
- Also, try to stir in some white chocolate chips or milk chocolate chips to the dish.
- Top with banana slices, fresh sliced strawberries or even a drizzle a little maple syrup right before serving.
- If you love peanut butter you can swirl in some peanut butter or your favorite nut butter.
What is the best way to store pumpkin baked oatmeal bars?
You will want to refrigerate your leftover pumpkin oatmeal in the fridge for up to 3-4 days. I recommend placing in an airtight container with a lid or covered with plastic wrap. Or if you want, make individual portions for grab and go breakfasts.
What is the best way to reheat leftover oatmeal?
Warm up the oats in the microwave, toaster oven, or in the oven and if you heat it up in the oven then cover in foil and heat at 300 degrees for 5-10 minutes.
Can the leftover pumpkin oatmeal be frozen?
You can freeze this oats in an airtight container for up to three months. Thaw in the fridge overnight an reheat or eat cold.
Related Pumpkin Recipes:Print
Pumpkin Baked Oatmeal Recipe
Serve up this pumpkin baked oatmeal recipe for a healthy breakfast this pumpkin season. A one-bowl breakfast recipe that is gluten free and vegan friendly. Made with wholesome ingredients like hearty oats, pumpkin pie spice, maple syrup, almond milk and more all mixed up and baked to perfection. Enjoy this pumpkin pie oatmeal all season long!
- Prep Time: 5 minutes
- Cook Time: 35 minuets
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 1/3 cup pumpkin puree
- 1 1/2 cups milk (I used half almond milk and half coconut milk)
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups gluten free oats
- 1 tablespoon ground flax
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Optional 1/4 cup chopped walnuts or pecans
- Optional 1/4 cup coconut sugar or brown sugar
- Mix the wet ingredients together in a large bowl.
- Add the dry ingredients together and mix well.
- Pour the batter into a greased 8×8 inch 2 quart pan.
- Top with optional nuts and brown sugar.
- Bake at 350 degrees for 30-35 minutes or until the top is golden brown.
My favorite way to serve this oatmeal is with a drizzle of maple syrup on top.
- Serving Size: 1 slice
- Calories: 257
- Sugar: 7g
- Fat: 7g
- Carbohydrates: 43g
- Fiber: 6
- Protein: 5.5g