• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Pumpkin Baked Oatmeal
GF Gluten-Free DF Dairy Free VG Vegetarian

Pumpkin Baked Oatmeal

Jump to Recipe Rate Recipe
Posted:10/4/22
Updated:1/16/23
two images of baked pumpkin oatmeal, with text in center "Baked Pumpkin Spice Oatmeal"

This Healthy Pumpkin Baked Oatmeal is the perfect recipe to get you through the week. With pumpkin spice flavor, gluten free and dairy free recipe.

piece of baked pumpkin oatmeal on 2 small stacked plates with pumpkin squash in background

If you’re looking for more healthy breakfast ideas the whole family will love, you’re in luck! Whether it’s pumpkin season and fall or not, baked pumpkin oatmeal is definitely a year round way to start your day in this household. I love the rich pumpkin flavor in this oatmeal and the cozy spices.

Why You Must Make This

  • An easy recipe with just 10 ingredients, mostly basic pantry staples and things you already have in your fridge!
  • Can be made vegan friendly by swapping out the eggs for flaxseed or chia seeds, or an egg replacer product.
  • Gluten free made using certified gluten free oats, and dairy free too.
  • Perfect for busy mornings – prep the day before and you’ll have breakfast all week!

Ingredients ( & Substitutions)

This healthy baked oatmeal recipe is a compilation of pantry and fridge staples using healthy ingredients, plus your seasonal pumpkin pie spice and canned pumpkin. 

Here’s what you need:

  • gluten free rolled oats – I prefer using old-fashioned oats in baked oatmeal. If trying to use quick oats, you won’t end up with the same results. Please don’t use quick oats for this recipe!
  • baking powder, salt and pumpkin pie spice. Use my homemade blend and keep a jar on hand!
  • canned pumpkin – I used the organic Farmer’s Market brand pumpkin puree in this recipe. It’s not as thick as traditional Libby’s canned pumpkin, but either will work for this recipe. Do not use pumpkin pie mix.
  • coconut oil – I like to add just a little oil for added softness and moisture. Feel free to use light olive oil or avocado oil instead.
  • pure maple syrup – Honey will also work. I find a little sweetener baked into this oatmeal adds a nice touch. You can always serve the oatmeal with more sweet toppings. If you’re serving the oatmeal as bars on the go, you might want to add a few tablespoons of brown sugar.
  • eggs and milk – use the milk of your choice such as cashew milk, almond milk, oat milk, soy or hemp to meet you dietary needs. Eggs help hold the oatmeal bake together but you could use flax eggs to make vegan if needed (the texture will be slightly more dense though).
  • vanilla extract for a delicious flavor.

I haven’t tested this recipe using homemade pumpkin purée, but I am guessing it could work!

ingredients in bowls and spoons labeled; rolled oats, coconut oil, eggs, pumpkin, vanilla, baking powder, sea salt, pumpkin spice, maple syrup, and milk

Ready in One Hour

Baked Oatmeal is the perfect weekend breakfast, a one-bowl recipe, ready within the hour from start to finish. But it also works well for meal prep!

If you’re making dinner on a Sunday night, throw this in the oven and you’ll have breakfast set for a few days during the week.

Here’s a quick rundown of how to make this pumpkin baked oatmeal recipe. Keep scrolling for a full recipe card below.

Mix Wet Ingredients

In a large bowl, mix together the wet ingredients – pumpkin, eggs, oil, maple syrup, vanilla and milk.

  • canned pumpkin in bowl of wet ingredients surrounded by oats, prep bowls, egg shells and spices
  • wet ingredients in glass bowl for pumpkin oatmeal

Add Dry Ingredients

In the same bowl, add the rolled oats, pumpkin pie spice, baking powder and salt. Whisk together until smooth.

glass bowl with pumpkin, oatmeal, and spices

Bake for 40 minutes

Pour into a greased 8×8 baking pan, or similar size, and bake for about 35-45 minutes, depending on the size of the dish and the type of bakeware you used. Baking time will vary depending on size of pan.

Look for golden brown edges and a set middle – that means the baked oatmeal is ready.

Note: I haven’t tried baking this as muffin cups yet but it may work! Bake at 350ºF and watch closely after 15 minutes.

pumpkin oatmeal batter in square baking pan wit pecans arranged in pattern on top

How to Serve

You can serve baked oatmeal immediately and portion into bowls, or if you’d like to serve baked oatmeal as bars, allow the pan to cool for about 20 minutes (chill in the fridge to speed things up) then slice and serve.

Toppings

My favorite way to serve pumpkin oatmeal is with all of the extra toppings! Here are some ideas for you:

  • cashew butter, almond butter or peanut butter
  • toasted coconut flakes
  • nuts like pecans, or use shelled pumpkin seeds (pepitas) for a nut-free version.
  • Greek yogurt, skyr or a splash of milk
close up of cut slices of baked pumpkin oatmeal in pan

Storing Leftovers

Store any leftover baked pumpkin oatmeal in the fridge, and enjoy within 3-4 days for best flavor.

To freeze, place completely cooled oatmeal in an airtight container and freeze up to three months.

Reheating

To reheat, allow the frozen baked oatmeal to thaw in the fridge overnight. Then you can reheat the (thawed) oatmeal in the toaster oven at 350ºF for about 15 minutes, depending on the size of the pieces. 

Servings of baked oatmeal can also be reheated in the microwave, for about 20 seconds per piece.

square of baked pumpkin oatmeal topped with pecans in small gold rimmed bowl, with maple syrup in top corner

More Healthy Baked Oatmeal Recipes

If you’re looking for more tasty oatmeal recipes, check out these favorites:

  • Blueberry Baked Oatmeal
  • Banana Baked Oatmeal (3 Ways)
  • Strawberry Baked Oatmeal
  • Golden Milk Baked Oatmeal

Let me know if you make this baked pumpkin oatmeal recipe by leaving a comment and star rating below! It helps others learn more about the recipe too! Xx Ashley

Print

Baked Pumpkin Oatmeal

piece of baked pumpkin oatmeal on 2 small stacked plates with pumpkin squash in background
Print Recipe
Pin Recipe

★★★★★

5 from 8 reviews

This easy recipe for Baked Pumpkin Oatmeal is a must on your meal prep list. It comes together in minutes and gets baked in the oven for about 40 minutes. It reheats well all week, making it perfect for busy mornings. Lightly sweetened, packed with real pumpkin and pumpkin pie spice for the ultimate fall baked oatmeal recipe.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 large eggs, room temperature
  • 3 tablespoons coconut oil, melted and cooled
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin (from 15 ounce can)
  • 1 1/2 cups non-dairy milk of choice (I used unsweetened soy)
  • 2 1/2 cups old-fashioned rolled oats
  • 2 teaspoons pumpkin pie spice (or a little more if you like it extra spicy)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 375ºF and grease or line 8×8 baking dish or similar size; set aside.
  2. Mix wet ingredients: In a large bowl whisk together eggs, maple syrup, oil, pumpkin, vanilla extract and milk.
  3. Add dry ingredients: Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined.
  4. Bake: Pour batter into prepared baking dish and bake for 35-45 minutes, until edges are golden.
  5. Cool & Serve: Allow oatmeal to cool for at least 20 minutes if serving as squares. You can also serve immediately in bowls with your favorite toppings.

Notes

OIL – Feel free to use avocado oil or light olive oil.

VEGAN SUB – If wanting to make vegan, use 2 flaxseed eggs, and add 1/2 tsp baking soda to help get a better rise.

Nutrition

  • Serving Size: 1/9
  • Calories: 209
  • Sugar: 7g
  • Sodium: 146mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 48mg

Keywords: baked oatmeal recipe, healthy pumpkin recipes, pumpkin breakfast recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

overhead view of pumpkin brownies with melted chocolate zigzag and flaked sea salt
Previous Post
Healthy Pumpkin Brownies
chocolate pumpkin muffins in muffin pan
Next Post
Chocolate Pumpkin Muffins

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Barbara says

    10/18/2021 at 3:07 pm

    Recipe sounds fantastic. I like that you add some differences to the recipe choices. So much easier for people choices. Thank you

    ★★★★★

    Reply
  2. Jeanne Vellinga says

    10/18/2021 at 3:47 pm

    Do you have the nutritional breakdown? Looks yummy!

    Reply
    • Ashley says

      10/22/2021 at 5:21 pm

      I will Calculate soon and update!

      Reply
  3. Nikki Matthews says

    10/20/2021 at 8:21 pm

    So good!

    ★★★★★

    Reply
    • Ashley says

      10/22/2021 at 5:21 pm

      So glad you liked!

      Reply
  4. Ashlyn says

    10/22/2021 at 4:30 pm

    This recipe was easy and full of flavor for easy breakfasts for the week. Definitely will make again!

    ★★★★★

    Reply
    • Ashley says

      10/22/2021 at 5:22 pm

      So glad you liked it! Thanks for taking the time to come back and leave your review!

      Reply
  5. Marianne says

    11/13/2021 at 8:28 am

    I have been making this recipe on repeat every week.So good! Thank you 🙂

    ★★★★★

    Reply
    • Ashley says

      11/14/2021 at 12:07 pm

      So glad you like it Marianne! Thanks for taking the time to come back and leave a review 🙂 Helps so much!

      Reply
  6. Madison says

    9/22/2022 at 3:40 am

    I just made this and it was so good!

    ★★★★★

    Reply
    • Ashley says

      10/13/2022 at 11:34 am

      Thanks so much for your review! Happy to hear you enjoyed it 🙂

      Reply
  7. Diane says

    10/8/2022 at 11:40 am

    This recipe is just so delicious! I stuck to the recipe with the addition of a handful of raisins. I’ve honestly never had baked oatmeal this good before!!

    ★★★★★

    Reply
    • Ashley says

      10/13/2022 at 11:34 am

      Thank you so much for your review, Diane! Glad you loved it 😀

      Reply
  8. Christine L says

    10/12/2022 at 12:33 pm

    Delicious! Perfect amount of sweetness. My toddler ate it. I used soy milk and followed the recipe exactly.

    ★★★★★

    Reply
    • Ashley says

      10/13/2022 at 11:33 am

      Thanks so much for sharing, Christine! Glad you and your toddler enjoyed 😀

      Reply
  9. Amy Yargosz says

    10/13/2022 at 11:29 am

    I made this, this morning, and oh my gosh, it’s so delicious! I didn’t have any pecans so I added walnuts instead. Getting ready to share the recipe with my aunt and encourage her to make it.

    ★★★★★

    Reply
    • Ashley says

      10/13/2022 at 11:33 am

      Thanks so much for sharing, Amy! Glad you enjoyed 😀

      Reply
  10. Stacie says

    11/6/2022 at 7:06 pm

    Pumpkin baked oatmeal is the perfect breakfast recipe to enjoy while strolling into fall. It’s delicious!

    Reply
    • Ashley says

      12/21/2022 at 5:19 pm

      Thank you so much for sharing, Stacie!

      Reply

Primary Sidebar

More for you...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
566 shares