This baked pumpkin oatmeal is so easy to make and is perfect for a healthy fall breakfast! It's loaded with pumpkin spice flavor, soft and sliceable. This recipe is gluten-free and vegan optional.
With October comes all things pumpkin, and baked pumpkin oatmeal is one of my favorite breakfast recipes to prep for the week. It's super cozy, uses an entire can of pumpkin puree, and makes enough to feed a few or make leftovers for the work week.
Baked oatmeal is soft and sliceable. It's pretty much just like a bowl of pumpkin oatmeal that's firm enough to serve on a plate!
If you're looking for baked oatmeal that is less soft and more like bars, I recommend my blueberry baked oatmeal instead.
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About this recipe
- Texture: Baked oatmeal is soft but sliceable. It has a tender center and is not dry!
- Time: This recipe takes just 5 minutes to active time and 35 minutes in the oven.
- Flavor: Just like you'd hope, pumpkin oatmeal is packed with fall flavor from pumpkin pie spices, canned pumpkin, and brown sugar.
- Versatile: Great for meal prep and family breakfast. It can easily be doubled to make a larger serving. See below for recipe variations.
Ingredients and substitutions
- Rolled oats: Also known as old-fashioned oats. Instant oats and steel-cut oats won't work in this recipe because they result in different textures.
- Spices: Cinnamon and pumpkin pie spice give that cozy fall feeling. Add a pinch of salt to enhance the spices.
- Pumpkin: Choose pumpkin puree, not pumpkin pie filling. Leftover pumpkin puree is great in pumpkin dip or pumpkin mug cake.
- Milk: I use unsweetened, unflavored soy milk when I make oatmeal, but any sweetened or unsweetened non-dairy or dairy milk works in baked oatmeal.
- Light brown sugar: This is the main sweetener. The oatmeal itself is subtly sweet, with additional sweetness coming from a brown sugar topping.
- Eggs: Not pictured. I have successfully made this recipe without eggs, but recently started adding 2 eggs to make it fluffier. When made without eggs, the oatmeal is a bit denser.
How to make
Start by lightly spraying the baking dish with cooking oil.
You can mix together the oatmeal ingredients in a bowl or directly in the baking pan. Start by whisking together the dry ingredients.
Stir in the wet ingredients, mixing until well combined. It should look like the image above once transferred to the 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.
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 them 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 pumpkin oats: Make chocolate pumpkin oatmeal by mixing 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.
Storage tips
- Leftovers: For best quality, keep leftovers refrigerated in a closed container for 3-4 days.
- Reheating: 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.
- Making in advance: 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.
Looking for more pumpkin recipes?
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Pumpkin Baked Oatmeal (Vegan)
Ingredients
- 2 ½ cups rolled oats also called "old fashioned oats"
- ½ cup light brown sugar plus more to taste
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon table salt
- ⅓ cup chopped pecans optional
- 2 tablespoons ground flaxseed optional
- 15 ounce can pumpkin puree
- 1 ½ cups milk or non-dairy milk
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips for topping; optional
Instructions
- Preheat the oven to 350F. Spray an 8x11-inch or similarly sized baking dish with cooking spray.
- In a large bowl or directly in the baking dish, stir together the dry ingredients: rolled oats, brown sugar, cinnamon, pumpkin pie spice, salt, and optional pecans and flax. Stir in the pumpkin, milk, eggs, and vanilla extract, until well combined.
- Spread the oatmeal into an even layer in the baking dish. Top with chocolate chips. Bake for 30-35 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, brown sugar, and chocolate chips.
Video
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.
Missy B says
I love this recipe. I have made it numerous time this fall. The only tweaks I make are swapping walnuts for pecans and increasing ground flaxseed. I bake in a 9 X 12 pan and slice into 8 squares. In the morning I heat a square in the microwave for 90 seconds on high and then spread a bit of peanut butter and top with a dollop of Greek yogurt. It is a delicious and satisfying breakfast. Thanks for the terrific recipe.
Jane H says
Absolutely delicious! The chocolate chips make all the difference. I put them on before baking, which worked fine. I found 45 minutes was perfect. Thanks for the recipe!
Cassidy Reeser says
You're welcome! I agree, the chocolate chips really make the recipe. 🙂
Abby Hamilton says
Sounds soooo good !!
Can thia be made without eggs ?
Thank you 🌿
Cassidy Reeser, MS, RD says
This recipe was actually originally developed without eggs, so yes! Just omit them. The oatmeal will be slightly denser, but otherwise it works!