This pumpkin baked oatmeal is the most delicious autumn breakfast. Made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s simple, nutritious, and gluten-free.
I’m a huge pumpkin fan and I’m also a huge oatmeal fan! So I just love it when it’s pumpkin season because I get to bring two of my favorites together and make this cozy and delicious, pumpkin baked oatmeal.
Baked oatmeal is such an easy breakfast to make and is also perfect for meal prep. When it’s not pumpkin season, you’ll find me making my baked banana oatmeal (it’s delish, btw!). I love the versatility of this breakfast and my family does too!
Baked oatmeal is a nutrient-rich breakfast that is as to make as it is delicious. I love adding pecans and raisins to this dish but you can swap in whatever you love (tip: my kids love chocolate chips but cranberries would also be delightful)!
Baked Oatmeal for Meal Prep
I like to make baked oatmeal as a head start ingredient so I have it ready to go for a busy week (btw, it’s also great for brunch!).
I cut the finished dish into six pieces and then individually store them in an airtight container in my fridge. You can also wrap them in and store them in the freezer.
When I’m ready to eat it, I pop the container in the microwave to reheat (you can also use a toaster oven). These oats are also great cold or at room temperature, so sometimes I’ll take it as a grab-n-go breakfast as well.
Ingredients in Pumpkin Baked Oatmeal
- rolled oats (I always recommend organic oatmeal)
- pumpkin pie spice
- unsweetened almond milk – you can swap in any milk you love!
- canned pumpkin – make sure the ingredient list is just pureed pumpkin.
- egg whites – this is the secret to making baked oatmeal super fluffy
- real maple syrup – a lovely natural sweetener and also delicious drizzled over the top.
- pecans – add great texture and some healthy fats.
- raisins – little sweet bits of deliciousness.
How To Make Pumpkin Baked Oatmeal
Baked oatmeal is so, super easy to make! Here’s all it takes:
1. Grease baking dish with coconut oil or cooking spray.
2. Stir together oats, oats, baking powder, and pumpkin pie spice in a medium bowl.
3. Mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans.
4. Combine the dry ingredients with the wet ingredients and transfer mixture into a prepared baking dish.
4. Bake at 375ºF for 30 minutes or until the oats are set though and lightly golden over the top.
Once the oatmeal is cool enough to enjoy, serve and enjoy with a little extra maple syrup over the top (or with a dollop of Greek yogurt).
Like this recipe? Here are other oatmeal recipes to try:
- Banana Baked Oatmeal
- Best Oatmeal Ever
- No-Bake Peanut Butter Oatmeal Bars
- Banana Oatmeal Muffin Cups
- Pumpkin Oatmeal Muffin Cups
- Apple Pie Oatmeal
If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.
Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1.5 cups unsweetened almond milk
- 2 egg whites (1/4 cup)
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/4 cup raisins
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 375ºF.
- Spray an 8×8 baking dish with cooking spray.
- In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
- In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
- Add oat mixture to the wet ingredients and stir until well combined.
- Carefully transfer into the prepared baking dish.
- Bake for 30 minutes or until golden brown and set through. Carfeully slice into six peices, serve and enjoy.
Notes
- If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
Gayle says
Absolutely delicious!
joyce says
Grandkids loved it too
Darci says
Absolutely delicious!! I added chopped pecans & mini chocolate chips! Can’t wait to have for breakfast tomorrow!
a martin says
I don’t usually take time to eat breakfast. I found this recipe at 10pm, and whipped it up for breakfast for the week. I did not have maple syrup, so I used molasses, and as a rule, always double whatever spice I’m told to use. I also added 1/4 cup of brown sugar, I usually like my oatmeal a lot sweeter, but this was perfect. Thank you for publishing this recipe!
Jacinda says
I made it and ate it all week for breakfast. So amazing. Im making it again this week along with the Samoa cookies.
Ranjeet kaur says
I tired my hand at this and it turned out to be super delicious and off course healthy too.The cake like texture and taste of pumpkin spice just satisfied all the taste buds.Yummy!!!Thanks for sharing this recipe.
Amy says
Delicious!! I added semi sweet chocolate chips on top. Will definitely make again!
Monika says
Hi Dani
I never cooked with pumpkin so I was wondering if I can use fresh pumpkin and what is pumpkin pie spice? It might be popular in US but I don’t think we have it in Britain. Hope you can help. Thanks
Sandy says
Thank you for the great recipe! I prepared it the evening before and baked it in the morning. The changes that I made were adding a tsp of cinnamon (I love cinnamon!), reducing the milk to one cup (my fresh pumpkin was runny), and using a whole egg. I didn’t have raisins and I sprinkled the pecans on top. We served it with almond milk and extra maple syrup poured over top. I just realized I baked it at 350 for 30 minutes, instead of 375, but it was perfect! (probably because I added less milk)
P.S. In step 7, carefully and pieces have a typo 🙂
Dani says
It’s my pleasure! I’m so glad you enjoy it – your changes sound delicious.
Kate W says
Delicious! Surprisingly simple and super tasty. Has a bit of a custard/bread pudding texture that I love. I had roasted butternut squash leftovers so I puréed and used it to replace the pumpkin purée. Perfect!