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Pumpkin Baked Oatmeal (Easy Breakfast!)
4.8 from 156 votes

Pumpkin Baked Oatmeal (Easy Breakfast!)

This Pumpkin Baked Oatmeal blends rolled oats, pumpkin puree, and warming spices into a moist, tender breakfast bake. Ground flax seeds add a subtle texture and nutrition, while maple syrup and optional pecans and dried cranberries introduce gentle sweetness and crunch. Baked until golden on top, the dish offers a hearty, cozy start to the day without complicated steps.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 326 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

  • 2 cups rolled oats 205 grams, old-fashioned
  • 2 tablespoons flax seeds 14 grams, ground
  • 1/2 cup maple syrup (160 grams)
  • 1/4 cup water (60 grams)
  • 2 tablespoons coconut oil 26 grams, melted
  • 1/2 teaspoon salt (3 grams)
  • 2 teaspoons pumpkin pie spice (4 grams)
  • 1 teaspoon baking powder (5 grams)
  • 1 teaspoon vanilla (4 grams)
  • 1 (15 oz) can pumpkin 407 grams, puree
  • 1/2 cup pecans 50 grams; optional, chopped
  • 1/2 cup dried cranberries (63 grams; optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF and grease an 8- or 9-inch square baking dish.
  2. In a large bowl, combine the oats, flax, maple syrup, water, oil, salt, pumpkin pie spice, baking powder, vanilla, and pumpkin. Stir well, then fold in the pecans and cranberries, if using. (I like to reserve a handful of pecans for sprinkling on the top.)
  3. Pour the oatmeal mixture into the greased pan, then smooth the top with a spatula. Sprinkle the reserved pecans over the top, if desired. Bake until golden on top, about 40 minutes at 350ºF.
  4. Let the baked oatmeal cool for 10 minutes, then slice and serve. If you'd like this to be slightly sweeter, you can serve with extra maple syrup for drizzling.
  5. Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.

Notes

  • Use old-fashioned rolled oats for best texture; quick oats may result in a softer, mushier consistency.
  • Nutrition estimates are based on six servings or two muffin cups each.
  • Optional pecans and cranberries enhance texture and flavor but can be omitted if desired.
  • To increase sweetness, serve with extra maple syrup drizzled on top.
  • Leftovers can be refrigerated for up to five days or frozen for up to three months.
  • You may substitute mashed banana for pumpkin puree following similar recipes for a variation.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 5g (25%) Sodium 200mg (8%) Potassium 282mg (6%) Fiber 5g (20%) Sugar 23g (46%) Vitamin A 26IU (1%) Vitamin C 1mg (1%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 5g 25%
Sodium 200mg 8%
Potassium 282mg 6%
Fiber 5g 20%
Sugar 23g 46%
Vitamin A 26IU 1%
Vitamin C 1mg 1%
Calcium 89mg 9%
Iron 2mg 11%

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