This super easy Pumpkin Baked Oatmeal recipe is made with only 10 real, simple ingredients and has the most amazing flavor! It is the perfect breakfast that is so easy, you can make it on Sunday as meal prep for the week. Definitely a favorite recipe for the whole family to enjoy on a fall morning!
The Best Pumpkin Baked Oatmeal
Pumpkin season is in FULL swing and this healthy Pumpkin Baked Oatmeal is officially our new favorite. If you love pumpkin pie, then this is right up your alley! It comes together so easily and is perfect for serving a crowd. We will be making this on Halloween, Thanksgiving and pretty much every weekend in between! This baked pumpkin oatmeal saves really well in the fridge too. So we would also recommend making it on a weekend and then you have breakfast prepped for the week! It is a comforting breakfast that is the best way to enjoy all those cozy spices and pumpkin flavor.
Looking for another baked oatmeal recipe? You have to try our Healthy Baked Oatmeal! It has been a holiday season staple in our house for a long time!
What You Will Need
- rolled steel cut oats – to make this gluten-free, check that they are certified gluten-free.
- fresh eggs – a great binding agent that also adds some protein. You could also make flax eggs!
- maple syrup – just pick-up your favorite pure maple syrup from your local grocery stores.
- baking powder & kosher salt – these are a must when baking to help with the structure.
- vanilla extract – a little bit for a splash of added flavor!
- almond milk – perfect for keeping the recipe card dairy-free, but any plant-based milk or regular milk would work.
- real pumpkin purée – to keep things easy we try to keep some organic canned pumpkin puree on hand in the pantry.
- chopped pecans – a delicious nut option that goes really well with the pumpkin flavors.
- pumpkin spice – option to pick some up at the store or make your own homemade pumpkin pie spice!
- optional toppings: whipped coconut cream, a dollop of greek yogurt or peanut butter, a little maple syrup, or a sprinkling of pumpkin pie spice.
How To Make Pumpkin Baked Oatmeal
The first steps to making this easy recipe are to just put all the healthy ingredients in one bowl. Then mix everything together with a wooden spoon. Pour the batter in to a prepared baking dish and bake at 350 degrees F for 45 minutes of baking time. It is so easy!
Let the oatmeal bake cool to room temperature and then serve any way you want!
Recipe FAQ
- Storage: once the oatmeal bake has cooled completely, you can cover the pan with plastic wrap or aluminum foil, and store in the fridge for up to 3-4 days.
- Freezer: this baked pumpkin oatmeal recipe is a great freezer-friendly recipe that can be stored in a freezer-safe container for up to 3 months.
- Optional mix-ins: a few options to mix-in to this recipe are raisins, dried cranberries, chocolate chips, or chopped walnuts.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Pumpkin Baked Oatmeal
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Pumpkin Baked Oatmeal – Perfect for a crowd, this pumpkin pie oatmeal bake tastes just like pumpkin pie but for breakfast!
Ingredients
- 4.5 cups rolled oats
- 2 eggs, whisked
- 3/4 cup pure maple syrup
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/3 teaspoon vanilla extract
- 1 1/4 cup unsweetened almond milk
- 1 15oz can of pumpkin puree
- 1 1/2 cup pecans, chopped
- 3 tablespoons pumpkin spice
- optional topping: whipped cream, whipped coconut cream, or sprinkle of pumpkin pie spice.
Instructions
- Preheat oven to 350 degrees F.
- Place all ingredients in a large bowl and mix to fully combine.
- Lightly grease 9×13 baking pan with non-stick cooking spray and pour the oatmeal batter in.
- Bake for 45 minutes.
- Serve with whipped coconut cream and additional pumpkin spice, as desired.
Notes
- 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
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!