Made with rolled oats, sweetened with maple syrup, and flavored with warming spices, this pumpkin baked oatmeal tastes like a dessert but contains a lot less sugar and a lot more fiber making it a perfect healthy breakfast idea. Not only can this baked oatmeal be served hot or cold, but it works well on its own, served with milk or with a big dollop of yogurt for a hearty and healthy meal prep idea filled with all the flavors of fall.
If you liked baked oatmeal and you like pumpkin pie, you’re going to LOVE this baked pumpkin oatmeal. Inspired by the classic fall dessert, these baked oats are filled with your favorite pumpkin spices and are absolutely delicious, while still being good for you. In fact, the reviews say these are this is the BEST pumpkin baked oatmeal on the internet – and it just happens to be healthy too!
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Whether you’re looking for a healthy breakfast or afternoon snack, these baked oats are sure to hit the spot. Moist, fluffy, and full of pumpkin flavor, this recipe is sure to satisfy a sweet pumpkin craving in the best possible way.
What You’ll Need
You’ll need the following ingredients to make pumpkin pie baked oatmeal:
- Rolled Oats: Although baked oatmeal can be made with quick-cooking oats, for the best results you’ll want to use rolled oats or old-fashioned rolled oats. These forms of oats provide the best texture and consistency, do not use steel-cut oats or instant oats as they will not bake the same way or work with the recipe ingredient ratios.
- Pumpkin Puree: Not to be confused with pumpkin pie filling, pumpkin puree is the pureed flesh of the cooked pumpkin and can be found in a canned format at most major grocery stores. In addition to buying pre-made pumpkin puree, you can also make homemade pumpkin puree very easily.
- Pumpkin Pie Spice: For this recipe, I used a mixture of ground cinnamon, ginger, nutmeg, and cloves, however, you could also use 2 teaspoons of pre-mixed pumpkin spice seasoning if you prefer.
- Milk: I used 2% milk in my pumpkin oatmeal bake, however, if you needed to make the recipe dairy-free, you could easily use unsweetened almond milk as an alternative.
- Butter: To add moisture and healthy fats. Unsalted butter works best.
- Maple Syrup: This pumpkin baked oatmeal recipe calls for maple syrup, however, brown sugar or honey would also work well.
In addition to the above, you’ll need some baking essentials in the form of salt and baking powder.
To Make it Gluten-Free: To ensure this recipe is gluten-free, be sure to use certified gluten-free oats.
To Make it Dairy-Free: Swap the milk for unsweetened almond milk and use melted coconut oil instead of butter.
To make it Vegan: Use unsweetened almond milk instead of milk, use melted coconut oil instead of butter, and make a flax egg to use instead of the egg.
How to Make Baked Pumpkin Oatmeal
Making pumpkin baked oats is as easy as 1, 2, 3, and 4, here’s how you’ll do it:
- Mix the dry ingredients. In a large bowl, add the rolled oats, spices, baking powder, and salt, and stir until well combined
- Mix the wet ingredients. In a separate bowl, combine the pumpkin puree with the milk, maple, syrup, egg, and vanilla extra, and whisk until well mixed.
- Make the batter. Add the dry ingredients to the wet ingredients to create a batter.
- Bake the oats. Transfer the mixture to a prepared baking dish and bake until golden brown.
- Serve and enjoy! Once baked, the oats can be served immediately or cooled and saved for later.
Although I typically make this baked oatmeal as a meal prep idea, it’s also a great dish for a family gathering or weekend brunch. Just mix the ingredients together, let the oven do the work, and let the aroma of pumpkin spice fill the air and flavor your taste buds.
Red’s Nutrition Tip
While this pumpkin baked oatmeal is healthy on its own, to boost the protein content of the dish serve it with a generous dollop of yogurt, Greek yogurt, or skyr. You can also add a scoop of vanilla protein powder to the batter if you like.
How to Serve Pumpkin Baked Oats
Once cooked, this pumpkin baked oatmeal can be sliced and served as bars, hot or cold, on its own or with additional toppings for additional protein, healthy fats, and/or flavor. Here are some of my favorite toppings for pumpkin baked oats:
- Greek yogurt or Skyr
- Maple syrup
- Peanut butter
- Almond butter
- Ground cinnamon
- Milk or Almond Milk
- Chopped pecans, almonds, or other nuts
- Dried cranberries
- Chocolate chips (if you’re feeling cheeky!)
I like to eat my pumpkin baked oats warm with a generous dollop of Greek yogurt for protein and a drizzle of maple syrup for extra sweetness, but you can truly serve this baked oatmeal any way you like! Not to mention, you can enjoy this recipe for breakfast, as a snack, or as a healthy dessert.
Storage + Reheating
To Store: Once baked and cooled, this pumpkin oatmeal can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
To Freeze: Allow the oatmeal to cool completely and then tightly wrap the baking dish in plastic wrap and aluminum foil and transfer it to a freezer-safe bag or slice it into individual portions and place it in an airtight container in the freezer for up to 3 months.
To Reheat: To reheat whole, cover the baking dish with aluminum foil and warm it in the oven at 350°F for 10-15 minutes. To reheat individual portions, place the portion in an oven-proof baking dish in the oven for 5-10 minutes or in the microwave in a microwave-safe dish for 1-2 minutes until heated through. To reheat from frozen, allow it to thaw in the refrigerator or at room temperature and then reheat in the oven or microwave as per directions.
More Baked Oatmeal Recipes:Print
Pumpkin Baked Oatmeal
Made with rolled oats, maple syrup, and all of the flavors of pumpkin pie, this healthy pumpkin baked oatmeal is a quick, easy, and healthy make-ahead breakfast that is perfect for weekday mornings.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 slices 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 cups milk
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1/4 cup pecans, chopped (optional)
- Preheat the oven to 375°F and grease a 9×9 baking dish or enameled baking pan.
- In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, and melted butter, and whisk to combine.
- In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
- Once mixed, pour the mixture into the greased baking dish, spreading it out evenly, and scatter the top with the remaining chopped pecans.
- Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
- Once cooked, remove from the oven and allow to cool for 10-15 minutes before serving.
- This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
- Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.
- Serving Size: 1 slice
- Calories: 368 calories
- Sugar: 20 grams
- Fat: 7 grams
- Carbohydrates: 58 grams
- Fiber: 7 grams
- Protein: 12 grams
Keywords: baked pumpkin oatmeal, pumpkin oatmeal bake, pumpkin pie baked oatmeal