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 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!

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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

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

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