Pumpkin Baked Oatmeal Recipe

Introduction

Pumpkin Baked Oatmeal is a cozy and nutritious breakfast that’s perfect for fall mornings or anytime you crave warm, comforting flavors. This easy-to-make dish combines the wholesome goodness of oats with the rich taste of pumpkin and warming spices. It’s a delicious way to start your day or enjoy as a snack.

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 for dairy-free)
• 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 the oven to 375℉ and grease an 8×8 baking dish with oil.
2. Step 2: In a medium bowl, combine the oats, pumpkin spice, baking powder, and salt. Mix well to combine.
3. Step 3: Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the dry ingredients. Stir until everything is fully incorporated.
4. Step 4: Spread the mixture evenly into the prepared baking dish. Bake for 30-35 minutes, until the edges are puffed, the middle is set, and the top is golden.
5. Step 5: Let the baked oatmeal cool for 10 minutes before slicing. It will be soft initially but will firm up as it cools. Serve warm with your favorite toppings or enjoy on its own.

Tips & Variations

• Swap eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) to make this recipe vegan.
• Add your favorite mix-ins like chocolate chips, nuts, or dried fruit before baking for extra texture and flavor.
• Use canned pumpkin puree for consistent flavor and texture rather than fresh pumpkin.

Storage

Store leftover baked oatmeal in an air-tight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. It can also be enjoyed cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed before using to achieve the right consistency and moisture level similar to canned pumpkin.

Is this recipe gluten-free?

This baked oatmeal can be gluten-free if you use certified gluten-free rolled oats. Regular oats may contain gluten due to cross-contamination.

Pumpkin Baked Oatmeal Recipe

---

★★★★★

4.6 from 97 reviews

• Author: Ella
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Pumpkin Baked Oatmeal recipe is a cozy, nutritious breakfast option perfect for fall or any time you crave a comforting, wholesome start to your day. Made with rolled oats, pumpkin puree, warm pumpkin spice, and a touch of natural sweetness from maple syrup or honey, it bakes into a golden, soft, and satisfying dish. It’s versatile, easy to prepare, and can be enjoyed warm topped with yogurt or fruit, or simply on its own.

---

Ingredients

Scale 1x2x3x

Base 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 recommended for dairy-free)
• 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 baking dish)
• Optional: chocolate chips, nuts, raisins, or topping of choice

---

Instructions

1. Preheat and Prepare: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish thoroughly with avocado oil or a neutral oil of your choice to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir these dry ingredients together until evenly mixed.
3. Combine Wet Ingredients: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey into the bowl with the dry ingredients. Stir well until all components are fully incorporated into a uniform batter.
4. Bake: Pour and spread the oatmeal mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the edges are puffed up, the center is set, and the top is lightly golden.
5. Cool and Serve: Allow the baked oatmeal to cool for 10 minutes before slicing to let it set firmly. It will initially be soft but will become more solid as it cools. Enjoy warm, optionally topped with yogurt, a splash of milk, honey or maple syrup, fresh fruit, whipped cream, or simply by itself. Store cooled leftovers airtight in the refrigerator for up to 4 days.

Notes

• Use certified gluten-free oats to make this recipe gluten-free.
• For an egg-free version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg).
• Feel free to add chocolate chips, nuts, or raisins to the batter before baking for added texture and flavor.
• Almond milk or other non-dairy milks work well to make this recipe dairy-free.
• Leftovers can be reheated in the microwave or oven; adding a splash of milk can refresh the texture.
• Adjust maple syrup or honey amount to your preferred sweetness level.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pumpkin baked oatmeal, healthy pumpkin recipe, baked oatmeal recipe, gluten free breakfast, fall breakfast ideas, pumpkin spice oatmeal