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!
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.
Add Dry Ingredients
In the same bowl, add the rolled oats, pumpkin pie spice, baking powder and salt. Whisk together until smooth.
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.
Look for golden 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
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.
- cashew butter, almond butter or peanut butter
- toasted coconut flakes
- nuts like pecans, or use shelled pumpkin seeds (pepitas) for a nut-free version.
- choice of yogurt, or a splash of milk
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.
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
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
- 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
- Preheat oven to 375ºF and grease or line 8×8 baking dish or similar size; set aside.
- In a large bowl whisk together eggs, maple syrup, oil, pumpkin, vanilla extract and milk.
- Add in rolled oats, pumpkin pie spice, baking powder and sea salt, stirring until combined.
- Pour batter into prepared baking dish and bake for 35-45 minutes, until edges are golden.
- Allow oatmeal to cool for at least 20 minutes if serving as squares. You can also serve immediately in bowls with your favorite toppings.
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.