Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
Home Recipes Pumpkin Baked Oatmeal
GF Gluten-Free DF Dairy Free VG Vegetarian

Pumpkin Baked Oatmeal

Jump to Recipe Print Recipe Rate Recipe

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 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!

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.

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

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

  • 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
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

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

★★★★★

5 from 4 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

Scale
  • 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.

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.

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

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."

Reader Interactions

Rate this Recipe

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Barbara says

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

    ★★★★★

    Reply

  4. Ashlyn says

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

    ★★★★★

    Reply

  5. Marianne says

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

    ★★★★★

    Reply