Pumpkin Baked Oatmeal Recipe

Introduction

Warm, comforting, and packed with autumn flavors, this Pumpkin Baked Oatmeal is the perfect breakfast to start your day on a cozy note. It’s easy to prepare, customizable, and great for meal prep or family mornings.

Ingredients

• Avocado oil or neutral oil (for greasing)
• 2 cups rolled oats (use certified gluten free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup milk of choice (works great with almond milk if dairy-free needed)
• 2 large eggs (can substitute flax eggs to make egg-free)
• 2 teaspoons vanilla
• ⅓ cup maple syrup or honey
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish with avocado or neutral oil to prevent sticking.
2. Step 2: In a large bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
3. Step 3: In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in any optional toppings like chocolate chips or nuts if using.
5. Step 5: Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Step 6: Bake for 35-40 minutes, or until the top is set and golden brown. A toothpick inserted in the center should come out mostly clean.
7. Step 7: Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

• For an egg-free option, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
• Add chopped apples or dried cranberries for extra texture and flavor.
• Use different spices like cinnamon or nutmeg if you prefer a milder pumpkin taste.
• Swap maple syrup with brown sugar for a richer sweetness.
• Top with a dollop of yogurt or a drizzle of almond butter when serving.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warm. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that’s been cooked and pureed, but canned pumpkin puree is more convenient and consistently smooth. If using fresh, steam or roast pumpkin chunks until soft, then blend until smooth before measuring.

Is this recipe gluten-free?

This recipe is naturally gluten-free if you use certified gluten-free rolled oats. Regular oats may be cross-contaminated with gluten, so check the label if you have gluten sensitivity or celiac disease.

Pumpkin Baked Oatmeal Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

This Pumpkin Baked Oatmeal is a warm, hearty breakfast dish packed with cozy pumpkin spice flavors, wholesome oats, and customizable toppings. Perfect for autumn mornings, it combines the natural sweetness of pumpkin and maple syrup with the comforting texture of baked oatmeal, making it a nutritious and satisfying start to your day.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups rolled oats (use certified gluten free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup canned pumpkin puree
• 1 cup milk of choice (almond milk works great if dairy-free needed)
• 2 large eggs (can substitute flax eggs to make egg-free)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey

Additional

• Avocado oil or neutral oil (for greasing)
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with avocado oil or a neutral oil to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
3. Combine wet ingredients: In another bowl, whisk together the canned pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey until smooth and fully blended.
4. Combine wet and dry mixes: Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in chocolate chips, nuts, or raisins at this stage.
5. Transfer and bake: Pour the oatmeal batter into the prepared baking dish and spread it evenly. Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden and the center is set.
6. Cool and serve: Remove from the oven and allow to cool for 5-10 minutes before serving. This oatmeal is delicious warm and can be topped with additional nuts, fruit, or a drizzle of maple syrup if desired.

Notes

• Use certified gluten-free oats to ensure the recipe is safe for gluten-sensitive individuals.
• To make the recipe egg-free, substitute each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
• This baked oatmeal can be stored in the refrigerator for up to 5 days and reheated gently.
• Customize your toppings to suit your taste—try pumpkin seeds, dried cranberries, or coconut flakes for extra texture.
• For a dairy-free version, almond milk or other plant-based milks work excellent.

Keywords: pumpkin baked oatmeal, healthy oatmeal recipe, gluten free breakfast, autumn breakfast, baked oatmeal with pumpkin spice