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Pumkin Baked Oatmeal In a 9x9 Pan
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4.02 from 67 votes

Pumpkin Baked Oatmeal

Warm and cozy pumpkin baked oatmeal is the perfect autumn breakfast. Try topping with maple syrup, peanut butter or a fat dollop of Greek yogurt and cinnamon.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: BREAKFAST, oatmeal
Cuisine: American
Servings: 6
Calories: 201kcal
Author: Dani Spies


  • 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


  • Preheat oven to 375ºF.
  • Spray an 8x8 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.



  • If you want to keep this recipe vegan, you can skip the egg whites.  No need to replace them with anything.


Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg