The Best Pumpkin Baked Oatmeal – Quick Facts
- Ready In: 1 hour!
- Serves: 12 people
- Main Ingredients: pumpkin puree, oats, maple syrup, almond milk, eggs & chopped pecans
- Dietary Info: dairy-free, gluten-free, vegetarian, kid-friendly, meal prep friendly, feeds a crowd
- Best For: Fall baking, Halloween, Thanksgiving
- Origin: There are so many times I need an easy breakfast that can feed a crowd or that can be prepped at the beginning of the week to reheat on busy mornings (hello, healthy baked oatmeal). So I traded in the summer fruits for ALL the Fall flavors to create this easy pumpkin baked oatmeal!
If you are serving up this baked oatmeal to a crowd, consider pairing it with pumpkin cold brew and the best baked egg cups for some added protein!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Pumpkin Puree – buy your favorite can of 100% pumpkin puree at the grocery store or make some easy homemade pumpkin puree.
- Oats – I tested this oatmeal bake with rolled oats AND steel cut oats. Both options are included in the recipe card.
- Almond Milk – love using unsweetened almond milk to keep this breakfast dairy-free, but any variety of milk will work!
How To Make Pumpkin Baked Oatmeal
Step 1 – Put all of the ingredients in a large bowl.
Step 2 – Mix it all together.
Pro Tip
Don’t want to buy a whole jar of pumpkin pie spice? Make our homemade pumpkin spice, you probably already have the spices in your cabinet.
Step 3 – Spray a 9×13 pan with non-stick cooking spray and spread the oatmeal mixture inside.
Step 4 – Bake for 45 minutes.
Best Ways To Serve Pumpkin Baked Oatmeal
A serving of this pumpkin oatmeal bake is best enjoyed with some homemade whipped cream (or dairy-free whipped cream) on top and a drizzle of maple syrup. Store-bought cool whip would also make a great addition!
Pumpkin Baked Oatmeal FAQs
Yes! This easy baked oatmeal can be mixed, covered, refrigerated and baked when ready. Or bake the whole pan of oatmeal, cover, and keep in the fridge to reheat and serve.
Yes, a small amount of chia seeds or ground flax can be added to the oatmeal mixture before baking.
Let the baked oatmeal fully cool after baking, then cover, and move to the freezer for up to 3 months. Thaw overnight in the fridge and then reheat when ready.
Other Easy Breakfast Recipes You Might Like
Made this recipe and loved it?!
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Pumpkin Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Our easy Pumpkin Baked Oatmeal is perfect for serving a crowd and tastes just like pumpkin pie, but for breakfast!
Ingredients
- 4 1/2 cups rolled oats (see Notes for Steel Cut Oat method)
- 2 1/4 cups unsweetened almond milk
- 1 (15oz) can of pumpkin puree
- 1 1/2 cups pecans, chopped
- 3/4 cup pure maple syrup
- 2 eggs, whisked
- 3 tablespoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- optional topping: whipped cream, whipped coconut cream, or sprinkle of pumpkin pie spice.
Instructions
- Prep: Preheat oven to 350 degrees F.
- Combine: Place all ingredients in a large bowl and mix to fully combine.
- Bake: Lightly grease a 9×13 baking pan with non-stick cooking spray and pour in the oatmeal batter. Spread evenly in the bottom of the pan. Bake for 45 minutes.
- Serve: Cooly slightly and enjoy with whipped cream and additional pumpkin spice, as desired.
Notes
- Steel Cut Oat Method: use 1 1/4 cup steel cut oats, 2 cups unsweetened almond milk and bake at 350 degrees F for 55 minutes.
- Gluten-Free: use certified gluten-free oats.
- Milk: any variety of plant-based milk or regular milk works here!
- Storage: after the oatmeal bake has fully cooled, place in an airtight container and store in the fridge for up to 4 days.
- Meal prep: this recipe is great for meal prep! It takes about 15 minutes to prep, toss in the oven, let cool, and then store in the fridge to warm-up throughout the week! So nice to have on hand for those busy mornings!
Nutrition
- Serving Size: 6oz
- Calories: 316
- Sugar: 13.8 g
- Sodium: 140.5 mg
- Fat: 11.2 g
- Carbohydrates: 43.4 g
- Protein: 7.2 g
- Cholesterol: 31 mg
Bridget says
Delicious! Love this meal prep option during pumpkin season!
Amanda says
Oh my! So tasty!
Erin says
So glad you enjoyed it!
Claire says
This is so good! I have been eating it non-stop for the past few days and I’m not made about. Will definitely make again.
Erin says
So happy to enjoyed it, Claire! And thank you for coming back to leave a review and rating – I really appreciate it!
Jen says
What liquid can you sub for maple syrup if you are trying to reduce sugar? Thanks! We love this as is, trying to accommodate dietary preferences of our guests.
Toni says
This looks absolutely amazing and I can’t wait to try it! Do you have a substitution though for the eggs? I wanted to try and make a vegan version for my family’s thanksgiving.
Erin says
Hey! I have had really good luck with Bob’s Red Mill Egg Replacer – I haven’t tried it in this recipe specifically so I can’t guarantee results, but if I were to make it egg-free, that is what I would use! 🙂
Pooja says
This looks great — my son will love it! Would it work to sub low-fat coconut milk for almond milk?
Erin says
Hi Pooja – I haven’t personally tried making that substitution, but I can’t think of a reason it wouldn’t work!
Lauren H. says
I made this last night for breakfasts throughout the week, and while it TASTES great, it resembles a globby brick. 🙁 I followed your directions to a T — think it maybe got overcooked a bit? I can’t think of what else might have gone wrong!
Erin says
Hi, Lauren! That is so weird! I have heard from several people on Instagram that they made it and it turned out great and I have tested it several times! Sorry that happened! Sometimes different ovens seem to be hotter than others (like my mom’s oven always cooks hotter than mine, for example). If you try it again I would just start checking it 10-15 minutes before it is supposed to be done and see if it has firmed up. Based off of what you are describing, I can’t think of what else would have gone wrong!? Let me know if you do or if you have any other questions about the recipe!