Baked pumpkin oatmeal is so easy to make and perfect for a healthy fall breakfast! It's loaded with pumpkin spice flavor, soft and sliceable. This recipe is gluten-free and easy to make vegan.
October is almost here, which means that apologies are no longer needed for all things PUMPKIN. Pumpkin oatmeal is perfect for cozy fall mornings. It's like eating a slice of pumpkin pie for breakfast!
Recipe features
- Dietary features: vegetarian, vegan optional, soy-free, nut-free, gluten-free optional (use certified gluten-free oats)
- Texture: the oatmeal is soft but sliceable
- Time: Takes just 5 minutes to prep and 35 minutes in the oven
- Flavor: filled with pumpkin pie spices and fall flavors
- Great for meal prep and family breakfast
Unlike a lot of baked oatmeal recipes, this oatmeal is soft but still sliceable. It's like a firmer version of regular oatmeal that can be eaten with a spoon or a fork.
Main ingredients
- Rolled oats: Also known as old-fashioned oats. Instant oats and steel cut oats won't work in this recipe.
- Spices: Cinnamon and pumpkin pie spice give that cozy fall feeling. Add a pinch of salt to enhance the spices.
- Pumpkin: We will use pumpkin puree, not pumpkin pie filling. Leftovers are great in pumpkin dip or a mug cake.
- Milk: I use unsweetened, unflavored soy milk when I make oatmeal, but any kind of milk will work, such as whole milk, almond milk, etc.
- Light brown sugar: This is the main sweetener. If you prefer a less sweet oatmeal I recommend omitting the brown sugar on top of the oatmeal.
Baked oatmeal tips
- Make into overnight oats instead: This recipe can easily be made into delicious pumpkin overnight oats. To do so, mix all ingredients together and divide into four jars or bowls. Let rest in the fridge overnight or for at least 4 hours, then enjoy heated up (or cold!) in the morning.
- Chocolate-y oats: Make chocolate pumpkin oatmeal by mixing in 3 tablespoons of cocoa powder to the dry ingredients.
- Add-ins: Try adding in ½ cup walnuts or pecans for additional protein and healthy fats. You can also add in 1-2 tablespoons chia seeds or ground flax seed for additional nutrition and omega-3s.
- Topping ideas: Serve topped with chocolate chips and a dollop of whipped cream for dessert or pair with walnuts and cranberries for a filling breakfast. The oatmeal seen in the photos is topped with pistachios, dark chocolate chips and additional cinnamon.
Recipe FAQ
For best quality, keep leftovers refrigerated in a closed container for 3-4 days.
You can reheat individual servings in the microwave for 45-60 seconds. You can also reheat in the oven at 350 degrees until heated through, which takes about 10-15 minutes. Add a splash of milk if needed.
Baked oatmeal is a healthy breakfast option, especially if you add in healthy ingredients like nuts and seeds. For a healthier option, you can decrease the brown sugar to ¼ cup instead of ½ cup.
Yes, you can either make the oatmeal in advance and let it chill in the fridge for 1-2 days before serving or prep the ingredients in advance.
To prep the ingredients for baked oatmeal, simply mix together all dry ingredients and all wet ingredients. Keep them refrigerated in separate containers for 1-2 days and mix together once ready to make the oatmeal.
Yes, pumpkin oatmeal is really easy to make vegan. Just use your favorite non-dairy milk like soy milk, almond milk, etc. I usually choose unsweetened, unflavored non-dairy milk. Choose organic light brown sugar and vegan chocolate chips.
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Pumpkin Pie Baked Oatmeal
Ingredients
- 2 and ½ cups rolled oats also called "old fashioned oats"
- ½ cup light brown sugar divided in half
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon table salt
- 2 cups milk
- 1 and ½ cups pumpkin puree not pumpkin pie filling!
- ¼ teaspoon vanilla extract
- ¼ cup chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F. Spray an 11 x 7 or similarly sized baking dish with nonstick cooking spray.
- Using a wooden spoon, stir together the dry ingredients in a medium mixing bowl: rolled oats, ¼ cup light brown sugar, cinnamon, pumpkin pie spice, salt. Stir in the pumpkin, milk and vanilla extract.
- Pour the mixture into lightly oiled baking dish. Top with remaining ¼ cup brown sugar. Bake for 35-40 minutes, or until the oatmeal pulls away from the edges of the baking dish. A knife or toothpick inserted in the center should come out clean.
- Enjoy topped with additional cinnamon, chocolate chips, and a splash of milk. Add chocolate chips immediately after removed oatmeal from the oven.
Notes
- Milk: I use unsweetened soy milk but any milk will work.
- Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave with a splash of milk for 45-60 seconds, or until warmed through.
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