This Pumpkin Baked Oatmeal is an easy 30-minute breakfast that's packed with warming spices and pumpkin flavor. It's ideal for meal prep and freezing, and is naturally vegan and gluten-free!
As I sat down to write this recipe, I couldn't help but re-heat a big piece of this pumpkin baked oatmeal. There is something so comforting in the combination of fall spices, chewy oats, and pumpkin. I even doubled the recipe and made a big batch the other day. And since it keeps well in the fridge, we now have breakfast for a few days ahead.
This baked oatmeal is perfect for a healthy breakfast or brunch. It's easy to make, with just 1 bowl and 5 minutes of prep needed!
Ingredients You'll Need
- Rolled oats. They give a chewy texture to this recipe.
- Pumpkin puree. Either homemade or storebought.
- Spices. Cinnamon, nutmeg, ginger, and salt are the spice you'll need. Optional to add some ground allspice and clove if you have it on hand.
- Plant milk. We like soy milk, but any milk will do.
- Flax egg. Or a regular egg.
- Sugar. We like brown sugar, but you can even use maple syrup or honey.
- Oil. Any neutral oil you have on hand.
- Baking powder. It helps this baked oatmeal rise a little bit.
- Raw pecans. Optional, but recommended.
How to make this recipe
First, start by adding all of your wet ingredients to a bowl. Mix until well combined. Then, add the dry ingredients.
If you don't want to add pecans, you can always skip them. I just really like the crunch they give.
Next, stir until everything is well mixed. Transfer the oat mixture to a baking dish and bake for 25-30 minutes or until golden.
This pumpkin baked oatmeal is versatile and pretty forgiving. If you want to make it different and more fun, feel free to add one or more of the following ingredients:
- chocolate chips
- dried fruits such as raisins
- fresh or frozen cranberries
- banana slices
- sliced almonds
If you're left with any baked oatmeal, cut it into pieces and transfer them to separate containers. This way you'll have a ready breakfast waiting for you in the fridge!
When making this recipe, you'll need to bake the oatmeal for at least 25 minutes, to make sure everything is fully cooked. You can then give it 5-10 minutes more so it can brown at the top and get golden.
Absolutely! This recipe can work perfectly if doubled. Just keep in mind that you'll need to alter the baking time. I would suggest cooking it for 10 more minutes and keeping an eye on it towards the end.
Yes. Baked oatmeal needs to be refrigerated to stay fresh. You can save it in the fridge for 5 days.
You can! When your oatmeal mixture is ready, cover the bowl with plastic wrap and save it in the fridge for 1-2 days. Then, pour it into a baking dish and continue with the next step.
- Fridge: Let the baked oatmeal cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
- Freezer: Let the baked oatmeal cool to room temperature. Transfer to a container, layering parchment paper between each layer of oatmeal to prevent it from sticking. Cover with a lid. Freeze for 3 months. Thaw overnight in the fridge.
How to re-heat
- Microwave: Transfer baked oatmeal to a plate and microwave for 1-2 minutes or until warmed through.
- Oven: Preheat the oven to 350ºF (180ºC). Transfer baked oatmeal to a baking sheet. Bake for 5-10 minutes or until warm.
My Best Tips
- Use rolled oats for a chewier texture. Quick oats won't work well here.
- Add any nuts and dried fruits of choice such as dried cranberries, dried blackberries, etc. You can always make this pumpkin baked oatmeal more fun with different add-ins.
- To make this recipe nut-free, omit the pecans. You can add a seed of choice such as pumpkin seeds if desired.
- Make sure your oats are gluten-free certified in order to make this recipe fully gluten-free.
More Breakfast Recipes with Oats
Pumpkin Baked Oatmeal Recipe
- Baking dish
- Mixing bowl
- 1 flax egg * (or regular if not vegan)
- 1 cup pumpkin puree
- 1 ½ cup plant milk (we like soy)
- 1 tablespoon neutral oil of choice
- ⅓ cup sugar (we like brown sugar)
- 2 cups rolled oats (use gluten-free if needed)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- A healthy pinch of salt
- ⅛ teaspoon each allspice and ground clove (both optional)
- ⅓ cup raw pecans or another nut/ seed of choice (optional)
- If you haven't already, go ahead and prepare your flax egg by mixing in a small bowl 2 tablespoons of ground flax seeds with 4 tablespoons of water. Set it aside for 5 minutes to thicken.
- Pre-heat oven to 350ºF (180ºC). Spray a baking dish with a little bit of oil to prevent sticking. Set aside.
- To a medium bowl, add the wet ingredients- flax egg, pumpkin puree, oil, and plant milk. Add the sugar and mix until well combined.
- Next, add the dry ingredients - rolled oats, salt, baking powder, cinnamon, ground nutmeg, ground ginger, allspice (optional), ground clove (optional), and the raw pecans. Stir until they are well mixed.
- Pour the oat mixture into the baking dish. Top with more raw pecans if desired. Bake for 25-30 minutes or until golden.
- Let it cool for 10 minutes before serving. Top with yogurt (either vegan or regular) and some more cinnamon if desired (all optional).