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Pumpkin Baked Oatmeal
4.3 from 1,038 votes

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal uses rolled oats mixed with canned pumpkin, spices like pumpkin pie spice and cinnamon, and a blend of almond milk, maple syrup, flaxseed, coconut oil, and vanilla. Chopped pecans add texture, both inside and sprinkled on top. Baked until golden and set, this oatmeal casserole offers a flavorful, firm breakfast option with warming autumn spices and a pleasant nutty crunch. It can be portioned for easy reheating and keeps well in the fridge or freezer.

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

Ingredients

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

  • Use rolled oats for best texture; do not substitute quick or steel-cut oats.
  • Any milk can be used instead of almond milk, like cow's milk or soy milk.
  • Maple syrup can be replaced with honey, agave, or monk fruit syrup if desired.
  • Coconut oil may be substituted with avocado or olive oil, or omitted.
  • Ground flaxseed can be swapped for chia seeds or replaced by 1 egg if not vegan.
  • Pumpkin puree can be replaced with sweet potato or butternut squash puree.
  • Optional nuts can be substituted or omitted for allergies or preferences.
  • Store leftovers in an airtight container refrigerated for up to 5 days or frozen up to 3 months.
  • Reheat whole baked oatmeal covered in a 350°F oven for about 20 minutes or individual portions in oven or microwave.

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 (12%) Monounsaturated Fat 4g (20%) Sodium 322mg (13%) Potassium 48mg (1%) Fiber 8g (32%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 Serving

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.