• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Dinner
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Diet Type
  • Dinner
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Diet Type
    • Dinner
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast Recipes

    Published: Oct 1, 2021 · Modified: Nov 10, 2022 by Petranka · This post may contain affiliate links.

    Pumpkin Baked Oatmeal

    Jump to Recipe Jump to Video Print Recipe

    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!

    A spatula is picking up a slice of pumpkin baked oatmeal out of a ceramic dish

    As I sat down to write this recipe, I couldn't help but reheat a big piece of this pumpkin baked oatmeal.

    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! And the best part- it feels like eating a piece of pumpkin pie for breakfast.

    There is something so comforting in the combination of fall spices, chewy oats, and pumpkin. I even made a double batch the other day, and since it keeps well in the fridge, we now have breakfast for a few days ahead.

    Jump to:
    • Ingredients You'll Need
    • How to make this recipe
    • FAQ
    • Storage Tips
    • How to re-heat
    • My Best Tips
    • More Breakfast Recipes with Oats
    • 📖 Recipe

    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.
    Gathered ingredients for making pumpkin baked oatmeal

    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.

    Batter for pumpkin baked oatmeal in a clear mixing bowl

    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!

    FAQ

    How long does it take for oats to cook in the oven?

    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.

    Can I double this recipe?

    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.

    Does baked oatmeal have to be refrigerated?

    Yes. Baked oatmeal needs to be refrigerated to stay fresh. You can save it in the fridge for 5 days.

    Can you make baked oatmeal ahead of time?

    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.

    A ceramic baking dish filled with pumpkin baked oatmeal, topped with chopped pecans

    Storage Tips

    • 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.
    Slice of pumpkin baked oatmeal, served in a white plate and topped with yogurt and cinnamon

    More Breakfast Recipes with Oats

    Applesauce Overnight Oats

    Pumpkin Pie Oatmeal

    Pumpkin Baked Oatmeal

    Oatmeal Banana Pancakes

    Air Fryer Oat Granola

    📖 Recipe

    Slice of pumpkin baked oatmeal, served in a white plate and topped with yogurt and cinnamon

    Pumpkin Baked Oatmeal Recipe

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Gluten-free, Vegan
    Keyword: cinnamon, fall, oats, pumpkin
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Oven
    • Baking dish
    • Mixing bowl

    Ingredients

    • 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)

    Instructions

    • 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).

    Video

    Notes

    Storage
    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. Let it thaw before reheating or serving.
    To re-heat
    Preheat the oven to 350ºF (180ºC). Transfer the baked oatmeal to a baking sheet and bake for 5-10 minutes or until warm.
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 325kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Breakfast Recipes

    • Easy Hummus without Garlic
    • Detox Island Green Smoothie (Tropical Smoothie Cafe Copycat)
    • Boba Tea Smoothie Recipe (Shake) with Strawberries
    • Easy Overnight Oats without Yogurt (4 Ingredients!)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

       Hi, I'm Petranka!  

    A photo of Petranka in a white floral dress.

    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

    Popular Recipes

    • Carrot Cake Frosting Without Cream Cheese
    • 3 Easy Avocado Smoothie Recipes
    • Air Fryer Roasted Pecans
    • Orzo Mac and Cheese

    Veganuary Recipes

    • Easy Tofu Fajitas Recipe
    • BEST Vegan Mac and Cheese without Cashews
    • Vegan White Sauce Pizza with Spinach and Artichoke
    • Air Fryer Beyond Burger (10 minutes!)

    Footer

    Top Budget-friendly recipes

    • Easy Hummus without Garlic
    • Oat Milk Béchamel (Vegan White Sauce)
    • Easy Overnight Oats without Yogurt (4 Ingredients!)
    • Cornbread without Buttermilk (Dairy-free)
    • Easy Eggless Cinnamon Rolls (Vegan-Friendly)
    • Oat Milk Eggnog (Vegan or Traditional)

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Subscribe to our newsletter and receive a free eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2023 Sunglow Kitchen. All Rights Reserved.