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4.3 from 1,038 votes

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is made with oats, pumpkin, maple syrup and warm spices. It's vegan, gluten-free, easy to make and the perfect cozy fall breakfast.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 288 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 ½ cups unsweetened almond milk
  • 1 cup canned pumpkin
  • ¼ cup pure maple syrup plus more for serving
  • 1 Tablespoon ground flaxseed
  • 1 Tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • ½ cup pecans or walnuts chopped and divided
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
  2. In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
  3. Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts. 
  4. Carefully pour oatmeal mixture into the prepared baking dish. Scatter the remaining pecans/walnuts across the top.
  5. Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
  6. Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Notes

  • baked steel cut oatmeal
  • monk fruit maple syrup
  • sweet potato puree
  • butternut squash puree
  • sweet potato baked oatmeal
  • Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead. You can easily customize this recipe and swap the banana with pumpkin instead.
  • Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
  • Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
  • Coconut oil – Any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
  • Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
  • Pumpkin – Pumpkin is the star ingredient in this baked oatmeal, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like. I also have this sweet potato baked oatmeal recipe that you could try instead.
  • Nuts – Feel free to swap the pecans or walnuts with another nut of choice like almonds. Or if you need this recipe to be nut-free skip them all together or use a different mix-in like chocolate chips, dried cranberries, pepitas or raisins.

Nutrition Information

Serving 1/6 of recipe Calories 288kcal (14%) Carbohydrates 41g (14%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 322mg (13%) Potassium 48mg (1%) Fiber 8g (32%) Sugar 6g (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 288

% Daily Value*

Serving 1/6 of recipe
Calories 288kcal 14%
Carbohydrates 41g 14%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Sodium 322mg 13%
Potassium 48mg 1%
Fiber 8g 32%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.