This baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for a chilly fall morning. It’s gluten free, vegan, requires only a few simple ingredients and will be ready in under 45 minutes!
Nothing is better on a chilly fall morning than a cozy bowl of oatmeal. Especially this baked pumpkin oatmeal. The smell of pumpkin spice filling the kitchen is bound to make your day better.
This is more or less a dump and forget type of recipe, meaning you can simply dump all of the ingredients together in a bowl, pop it into the oven and forget about it until the oven beeps.
Baked oats are just a special kind of oatmeal that you make in the oven instead of stovetop or microwave. The texture is more cake-like rather than creamy and there are so many flavor variations. It’s a healthy breakfast and so easy to make!
Plus, it’s completely gluten free, vegan, and refined sugar free but loaded with delicious pumpkin pie flavor. Serve it with my pumpkin spice latte for the ultimate fall breakfast! If you love this recipe, try my baked protein oatmeal next!
How to make pumpkin oatmeal
In a large mixing bowl, combine all dry ingredients and mix well. Add in the wet ingredients and mix to combine.
Transfer to an 8×8 baking dish. Bake for 30-35 minutes or until a toothpick comes out clean.
You can bake it for longer if you prefer a more set center, but keep in mind it will firm up quite a bit as it cools and as it sits in the fridge, so if you’re prepping this ahead of time, don’t bake for too much longer.
Remove from the oven and let cool for about 10 minutes.
Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.
I like to serve this baked oatmeal just as is! Drizzle on the maple cream cheese glaze, maybe top it off with some extra pecans or walnuts and dive right in!
If you use one large baking dish, you’ll want to serve it in bowls or plates, but if you use smaller baking dishes, you can serve them right out of there.
One of my favorite things about this recipe is that you can eat it hot or cold! It’s SO good fresh out of the oven, but if you prep it in advance and want to have an on the go breakfast, this recipe is still perfect for that!
It also thickens as it sits in the fridge and gets more of a cake like texture, which I love, so it’s delicious as leftovers.
How to store and freeze
Once prepared, this pumpkin oatmeal will keep in the fridge for about 5 days.
It reheats really well, just pop it back in the oven at 200 degrees Fahrenheit for about 10 minutes, or until warm. You can also microwave it for about 30 seconds as well.
You can also freeze this baked oatmeal! I like to slice it up into squares, then wrap in plastic wrap, then place in a freezer safe bag and defrost individual pieces as needed.
To store baked oatmeal, you can keep it in the original baking dish and cover it with foil, or add to a container with a lid and seal it that way. Either way, keep it covered to prevent it from drying out.
DIY Pumpkin spice!
Pumpkin spice is a combination or cinnamon, ginger, cloves and nutmeg. You can use a store bought pumpkin pie spice, or make your own.
To make your own, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 2 1/2 total teaspoons for this recipe.
The best kind of oats
I usually use rolled/old fashioned oats for baked oatmeal, but quick oats will also work. The final texture will be a little bit different, but still delicious!
I do not recommend using steel cut oats for baked oatmeal as they won’t soften enough in the oven.
Add more protein!
If you want to make this more protein rich, you can add in a scoop of your favorite vanilla protein and add in an extra 2 tablespoons of non-dairy milk.
Try these recipes next!
- Oatmeal Chocolate Chip Cookies
- Baked Cinnamon Roll Oatmeal
- Caramelized Banana Oatmeal
- Baked Blueberry Oatmeal
- Cinnamon Sugar Donuts
Easy Baked Pumpkin Oatmeal
by: claire cary
- 2 ½ cups rolled oats
- 1 tsp baking powder
- 2 ½ tsp pumpkin pie spice see notes for DIY
- 2 tbsp ground flax seeds
- ¼ tsp salt
- ¼ cup chopped pecans plus more for garnish if desired
- 1 ¾ – 2 cups non dairy milk 1 3/4 for a more set center, 2 for a softer center
- 1 cup pumpkin puree
- 2 tbsp nut butter I used almond
- 2 tsp vanilla extract
- 4 tbsp maple syrup more or less, to taste
Maple Cream Cheese Glaze
- ¼ cup non dairy cream cheese I used Kite Hill
- 2 tbsp maple syrup
- ¼ tsp cinnamon or to taste
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine all dry ingredients (first 6 ingredients) and mix well. Add in the wet ingredients and mix to combine.
- Transfer to an 8×8 baking dish.
- Bake for 28-35 minutes or until a toothpick comes out clean.
- You can bake it for longer if you prefer a more set center, but keep in mind it will firm up quite a bit as it cools and as it sits in the fridge, so if you're prepping this ahead of time, don't bake for too much longer.
- Remove from the oven and let cool for about 10 minutes.
- Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.