Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal that’s full of the most perfect sweet fall flavors! Made in one bowl, then transferred to a baking dish and baked in the oven, this recipe could not be easier. It’s gluten-free, vegetarian, dairy-free, refined sugar-free, and will make your house smell amazing! These baked oats can also be prepped and/or baked in advance. They’re the best for cozy pumpkin breakfasts all week long!

Pumpkin Baked Oatmeal Recipe

There’s nothing like the smell of spiced pumpkin goodness baking in the oven for breakfast on a chilly fall morning! That’s what I love about this delicious Pumpkin Baked Oatmeal recipe. No matter how busy your day is, you can put this easy, healthy breakfast together in just a few minutes and let it bake while you get ready. Or enjoy it on a slow weekend morning for brunch warm out of the oven!

It can be made ahead of time, sliced, and stored in the fridge for quick and easy breakfasts throughout the week. Every bite of this baked oatmeal recipe is full of the best textures and taste of fall. Add a white chocolate drizzle, whipped cream, or a dollop of vanilla yogurt!

You’ll Also Love: Apple Cinnamon Overnight Oats

Ingredients/Substitutions

• Pumpkin Puree (opens in a new tab)
• Creamy Oat Milk (opens in a new tab) – Or any plant-based milk. Almond milk, cashew milk, or regular milk are all great options!
• Maple Syrup
• Vanilla Extract
• Egg – Easily make this recipe vegan by using a vegan egg substitute. (opens in a new tab)
• Rolled Oats
• Baking Powder/Salt
• Pumpkin Pie Spice (opens in a new tab) – Or a little bit of cinnamon, nutmeg, and cloves.

How to Make Pumpkin Baked Oatmeal

While the bake time in the oven is 45-50 minutes, the prep and hands-on part of this recipe only takes about 5-10 minutes to put together. It’s so easy! Here’s how to make Pumpkin Baked Oatmeal in 5 easy steps:

1. Whisk together the rolled oats, baking powder, salt, and pumpkin pie spice in a large mixing bowl.
2. Add in the pumpkin puree, oat milk, maple syrup, vanilla, and an egg, then stir.
3. Lightly spray a baking dish, baking pan, or casserole dish (opens in a new tab) with a little bit of oil, the pour the mixture into the dish.
4. Bake at 350 degrees F for about 45-50 minutes.
5. Let cool, cut into slices, add toppings and enjoy!

RELATED: Blueberry Banana Baked Oatmeal

How to Store

Refrigerator – Slice the pumpkin oats into squares and place in an airtight container. Keep in the fridge for up to 3-4 days! When ready to enjoy, reheat them in the microwave for about 30-45 seconds.

Freezer – To freeze, let the baked oats slices cool in the fridge for 1 hour in an airtight container. (opens in a new tab)Add a small piece of parchment paper between slices if they are stacked to keep them from freezing together. They can also be frozen in individual portions. Transfer the container to the freezer and keep frozen for up to 3 months!

When ready to enjoy, thaw the amount of baked oats squares that you want in the fridge the night before.

You’ll Also Love: Healthy Pumpkin Muffins Recipe

Topping Ideas for Pumpkin Baked Oats

Not that this recipe needs toppings – trust me! But I love adding these yummy toppings (or mix-ins) to take it up a notch or turn these baked oats into a treat.

• Vanilla Greek Yogurt
• White Chocolate Drizzle
• Whipped Cream
• Dark Chocolate Chips
• Creamy Almond Butter
• Chopped Pecans

More Healthy Fall Breakfast Recipes

• Skillet Sweet Potato Kale Hash
• Tiramisu Overnight Oats
• Apple Crumble Parfaits
• Healthy Pumpkin Bread Recipe
• Maple Gluten-Free Donuts

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