Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious, and full of warm flavors. Easily gluten-free and dairy-free, this is a perfect healthy breakfast or a great recipe to make as part of meal prep.
It is officially September so it is time to bring on all the pumpkin recipes! Brace yourselves, TNNers! This Maine girl gets really excited about all things fall.
Baked oatmeal is one of my favorite easy breakfasts to either make as part of meal prep or to throw together to bake while I get myself and the family ready for the day. It seriously takes only 10 minutes to throw together (if that!) and then into the oven, it goes.
I love to make a batch of baked oatmeal during the weekend so that we always have something healthy to grab for breakfast in the morning…regardless of how many times we have hit the snooze button. This Pumpkin Baked Oatmeal is tasty, perfectly sweet, flavorful, and full of fueling good-for-you ingredients. And, perhaps most importantly, it got my 10-year-old’s stamp of approval….so you know the kids are going to love this one, too!
- GET YOUR COOKBOOK
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This recipe is….
Vegetarian and nut-free. It can also easily gluten-free, egg-free, easily dairy-free.
Why this Baked Pumpkin Oatmeal is out of this world good…
- Easy to make. One bowl. Minutes to mix and into the oven it goes. It can bake while you get ready in the morning or make it ahead of time.
- Satisfying & filling. Loaded with fiber from oats, protein from eggs, and your favorite milk, this oatmeal really sticks with you until lunch!
- It is a wonderful part of meal prep. This Pumpkin Baked Oatmeal is good in the fridge for up to 4 days and can be enjoyed a slice at a time. Reheat in the microwave or air fryer. Or pop the whole tray of baked oatmeal into the oven covered with foil to warm up.
- A great way to add pumpkin to breakfast. Orange pumpkin is full of tons of nutrients and is the taste of fall! Adding some to baked oatmeal makes a healthy breakfast even better in all ways.
- Super flavorful. Warm fall spices, delicious pumpkin, naturally sweetened with honey or maple syrup. Add some of your favorite pumpkin-friendly toppings to bring the flavor next level.
- It’s great for feeding a crowd. This baked oatmeal recipe serves nine!
- Naturally gluten-free. Just be sure to use certified gluten-free oats!
- Adaptable. This can easily be egg-free, dairy-free, vegan, or with whatever you have on hand (see suggested adaptations below).
Homemade pumpkin pie spice
Pumpkin pie spice is the blend of spices that are commonly used together to give pumpkin pie that warm fall flavor that many of us have come to love and look for in pumpkin recipes.
Pumpkin pie spice can usually be found with all the other spices in your local grocery store. If you can’t find it or just want to make your own, pumpkin pie spice can easily be made with spices you likely already have at home.
Here is my personal blend for homemade pumpkin pie spice:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Combine in a jar with a lid. Secure the lid on top, shake to mix everything up, and then enjoy this recipe. Plus, you will have leftovers to enjoy in your next pumpkin creation!
Suggested adaptations
- Make this Pumpkin Baked Oatmeal egg-free by replacing the two eggs in this recipe with two “flax eggs”. Make flax eggs by combining 2 tablespoons of ground flax with 5 tablespoons of water. Mix, let sit for 5 minutes to gel, and then add to the recipe when you would normally add the eggs.
- Replace the pumpkin with butternut squash puree or cooked and mashed sweet potato.
- Make this recipe dairy-free by using your favorite plant-based milk. I like unsweetened almond milk.
- This baked oatmeal can easily be gluten-free when you use certified gluten-free rolled oats.
- Add some toppings or mix-ins! Chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries would all be a lovely addition to this pumpkin oatmeal.
How to store this baked oatmeal recipe
Making it as part of meal prep? Let this Pumpkin Baked Oatmeal cool completely before covering and storing it in the fridge. Enjoy it as an easy reheat-and-eat breakfast for up to 4 days.
Loving this baked oatmeal recipe and now you’re hungry for more?
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Pumpkin Baked Oatmeal
Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious, and full of warm flavors. Easily gluten-free and dairy-free, this is perfect for a healthy breakfast or a great recipe to make as part of meal prep.
- GET YOUR COOKBOOK
Ingredients
- olive oil or avocado oil, for greasing
- 2 cups rolled oats, use certified gluten-free if needed
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 1/4 cup milk of choice, this works great with almond milk if dairy-free needed
- 2 large eggs, can sub flax eggs to make egg-free
- 2 teaspoons vanilla
- 1/3 cup maple syrup or honey
- chocolate chips, nuts, raisins, or topping of choice., optional
Instructions
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and the top is golden.
- Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream, or simply on its own. Let cool completely and store in the fridge for up to 4 days.
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