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 30 minutes!
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Nothing is better on a chilly fall morning than a cozy bowl of oatmeal. ESPECIALLY pumpkin oatmeal. The smell of pumpkin spice filling the kitchen is bound to make your day better.
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 this recipe
Preheat oven to 350 degrees Fahrenheit.
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 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.
Frequently Asked Questions
- 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, ½ tsp nutmeg and use 2 ½ total teaspoons 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 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.
- 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.
- 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
- Caramelized Banana Oatmeal
- Baked Blueberry Oatmeal
- Cinnamon Sugar Donuts
Easy Baked Pumpkin Oatmeal
- 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 ¾ 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 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.