Healthy Baked Pumpkin Oatmeal

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


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!



For the oats:

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)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flax seeds and water in a bowl and set aside to thicken.
  3. In a large mixing bowl, combine all remaining ingredients and mix well.
  4. Once flax egg is thickened, add to the large bowl and stir.
  5. Transfer to an 8×8 baking dish or multiple smaller dishes if desired. 
  6. Bake for 30-35 minutes or until a toothpick comes out clean. 
  7. Whisk together all of the ingredients for the cream cheese glaze in a small bowl and drizzle on top. 


This recipe stores well in the fridge. You can make this the night before and simply reheat in the morning for a quick breakfast! It will last in the fridge for about 3 days. 

For DIY pumpkin pie spice, 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. 

If you do not have ground flax seeds, you can use a regular egg or use ground chia seeds instead. 

Make sure you use a PLAIN cream cheese, not flavored!

Depending on which cream cheese you use, you may need to add a tablespoon or so of water to help it whisk together. 


  • Serving Size: 4 servings
  • Calories: 261
  • Sugar: 7.7g
  • Fat: 6.2g
  • Carbohydrates: 40.2
  • Fiber: 7g
  • Protein: 7g

Keywords: pumpkin oatmeal, baked oatmeal, baked pumpkin oatmeal