Baked Pumpkin Oatmeal

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

5 from 9 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.


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


  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.


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