Pumpkin Baked 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.

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

Why You Must Make This

• 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.
• Filled with delicious spice, pumpkin purée and hearty oats for a satisfying, nutritious breakfast.

Ingredients ( & Substitutions)

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

Here’s what you need:

• gluten free rolled oats – I prefer using old-fashioned rolled oats in baked oatmeal. If trying to use quick oats, you won’t end up with the same results.
• 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 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.
• 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, almond, oat, soy or hemp to meet you dietary needs. Eggs help hold the oatmeal bake together but check out the vegan substitution suggestion in the recipe card below.
• vanilla extract for a delicious flavor.

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

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.

More Healthy Baked Oatmeal Recipes

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

★★★★★

5 from 4 reviews

How to Make…

Baked Pumpkin Oatmeal

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.

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Diet: Gluten Free

• Yield: 9 1x
• Scale: 1x2x3x

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Ingredients

• 2 large eggs, room temperature
• 3 Tablespoon coconut oil, melted and cooled
• ¼ cup pure maple syrup
• 2 tsp vanilla extract
• 1 cup canned pumpkin
• 1 ½ cups non-dairy milk of choice (I used unsweetened soy)
• 2 ½ cups old-fashioned rolled oats
• 2 tsp pumpkin pie spice (or a little more if you like it extra spicy)
• 1 tsp baking powder
• ¼ tsp salt

Instructions

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

Recipes 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.

Category: Breakfast Method: Oven Cuisine: American
Keywords: baked oatmeal recipe, healthy pumpkin recipes, pumpkin breakfast recipes
Author: Ashley @ Fit Mitten Kitchen