Flavorful, protein and fiber rich, this baked pumpkin oatmeal is a hearty and satisfying breakfast that is perfect for those chilly fall mornings. It is gluten free, vegan, requires only a few simple ingredients and will be ready in 30 minutes!
This post was originally published in October 2018, but has been updated as of September 5, 2019 with new photos and a slightly modified recipe.
I hope you don’t mind but I’m getting a head start on all of the pumpkin recipes this season! Fall is my most favorite season (I’m a Fall baby after all) and I can’t wait for cozy creamy pumpkin pasta, lentil dal, and butternut squash soup galore. My heart is fuzzy just thinking about it.
Nothing is better on a chilly fall morning than a cozy bowl of oatmeal. ESPECIALLY pumpkin oatmeal. I just can’t resist the smell of pumpkin spice filling up my kitchen as I get ready for the day.
This baked pumpkin oatmeal is so easy to make. It’s 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!
Plus, it’s completely gluten free, vegan, and refined sugar free but loaded with delicious pumpkin pie flavor.
How to make baked pumpkin oatmeal
Preheat the oven to 350 degrees Fahrenheit.
Because this recipe is vegan, you’ll first want to prep the flax egg. To do so, combine 1 tbsp ground flax seeds with 2.5 tbsp water and stir together. Set aside for about 10 minutes to thicken. It will thicken faster if you keep it in the fridge. If you are not vegan, you can sub the flax egg for a regular egg.
Meanwhile, add the oats, baking powder, salt and pumpkin pie spice to a large bowl. Stir together.
Add in all remaining ingredients including the flax egg once it has thickened and stir together.
Add to an 8×8 baking dish (or a few smaller baking dishes) and bake for 25-35 minutes (longer for a larger dish, shorter for a smaller dish) or until a toothpick comes out clean.
While the oatmeal is baking, whisk together the cream cheese, maple syrup and cinnamon in a small dish. Taste and feel free to adjust any seasonings as desired.
Drizzle on top of the oatmeal when it is done and has cooled slightly and enjoy!
How to serve baked oatmeal
I like to serve this 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 an almost dense cake like texture, which I love, so it’s delicious as leftovers.
Recipe tips & tricks
- How long you need to cook the pumpkin oatmeal will depend on how deep of a dish you use. I spread the recipe among 2 smaller dishes, though you can also use 1 larger 8×8 baking dish if desired. You’ll know the oatmeal is done when a toothpick comes out clean.
- You can use a store bought pumpkin pie spice, OR make your own pumpkin pie spice. To make your own, combine 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, 1/2 tsp nutmeg and use 1 1/2 total tsp for this recipe.
- Be sure to use plain pumpkin puree and not pumpkin pie filling. These are two different products and will yield a very different result. The only ingredient should be pumpkin.
- Once prepared, this 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.
- To store this recipe, 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.
- Feel free to leave out the pecans if you don’t like them, or sub for walnuts instead. This would also be delicious with chocolate chips for a treat!
- For the maple cream cheese glaze, you want to make sure you use plain cream cheese, not flavored! We don’t want any hints of chive sneaking through!
Try these recipes next!
- Oatmeal Chocolate Chip Cookies
- Baked Cinnamon Roll Oatmeal
- The Best Ever Caramelized Banana Oatmeal
- Baked Blueberry Oatmeal
Easy Baked Pumpkin Oatmeal
- 2 cups rolled oats
- 1 1/3 cups non dairy milk
- 1 cup pumpkin puree
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice (see notes for DIY)
- 1 tsp vanilla extract
- 1 tbsp ground flax seeds + 2.5 tbsp water
- 3-4 tbsp maple syrup (coconut sugar, or honey)
- Pinch of salt
- 1/4 cup pecans (plus more for garnish if desired)
Maple Cream Cheese Glaze:
- 1/4 cup non dairy cream cheese (I used Kite Hill)
- 2 tbsp maple syrup
- 1/4 tsp cinnamon (or to taste)
- Preheat oven to 350 degrees Fahrenheit.
- Combine flax seeds and water in a bowl and set aside to thicken.
- In a large mixing bowl, combine all remaining ingredients and mix well.
- Once flax egg is thickened, add to the large bowl and stir.
- Transfer to an 8×8 baking dish or multiple smaller dishes if desired.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top.