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Pumpkin Baked Oatmeal Recipe – The Perfect Fall Breakfast

This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes

Today I’ve got a super fun Pumpkin Baked Oatmeal recipe for you to try! For those of us who love pumpkin there are so many different ways to use it! In our muffins, cakes and even in our coffee!

The first time I tried baked oatmeal was when I was at my first real job out of college. Someone (I trust! lol) brought some in and I was super skeptical. Like with all of the amazing things you can do with oatmeal, why on earth would you bake it?!

Fall into a cozy embrace with our Pumpkin Baked Oatmeal. This seasonal sensation is the quintessential blend of heartwarming spices and subtly sweet pumpkin puree, all perfectly nestled into a bed of wholesome oats.

It’s a hearty, healthy, and heavenly delight to kickstart your autumn mornings or to unwind with on a cool evening. The natural sweetness of the pumpkin is complimented by the nuttiness of the oats and the warm spice blend. This is more than a meal; it’s a soulful experience.

It wasn’t until I tried it that I understood–I pretty much love oatmeal in all of it’s forms, including baked! It has a chewy consistency similar to a soft granola bar. Today’s Pumpkin Baked Oatmeal recipe is the perfect healthy snack for fall! 

Baked Pumpkin FAQs

Q: Can I use steel-cut oats instead of rolled oats?

A: While steel-cut oats are a healthier option, they require a longer cooking time and may not be as tender in this baked recipe. For best results, stick to rolled oats.

Q: Can I use fresh pumpkin instead of canned?

A: Absolutely! Fresh pumpkin will deliver a more pronounced flavor. Simply roast, puree, and strain your pumpkin before using.

Tips and Tricks For This Yummy Breakfast

  1. Always preheat your oven for consistent results.
  2. When mixing the wet and dry ingredients, ensure they are well incorporated for even flavor distribution.
  3. For extra creaminess, add a dollop of Greek yogurt to the mix.
  4. A pinch of salt can enhance the flavors significantly.

This Pumpkin Baked Oatmeal recipe is vegan (no vegan substitutes are also listed in the ingredients) Grain Free and can be gluten free if you use certified gluten free oats. Think of it as a breakfast casserole the kids can grab on their way to school or have as a snack when then come home.

This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes

Whenever you decide to try it, enjoy! If this is your first time trying baked oatmeal — welcome! Tell me how you love it!

Variations

  1. Chai Pumpkin Baked Oatmeal: Add a teaspoon of chai spice blend to your mixture for a unique, warming twist.
  2. Pecan Pumpkin Baked Oatmeal: Mix in some chopped pecans for added crunch and nutty flavor.

Where to Serve

This pumpkin baked oatmeal is a versatile dish that’s perfect for breakfast or brunch. It can also serve as a healthy dessert or a festive contribution to a fall potluck.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze individual portions and reheat in the microwave when ready to eat.

This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes

Common Problems and How to Avoid Them

Problem: The oatmeal is too dry.

Solution: Ensure you have enough liquid in your recipe. The oats absorb a lot of moisture, so don’t skimp on the milk or pumpkin puree.

Problem: The oatmeal is too bland.

Solution: Don’t forget your spices! Cinnamon, nutmeg, and a pinch of salt can really enhance the flavor profile.

Tips for Making this Recipe with Kids

  1. Let the kids help measure and mix the ingredients. This is a great way to teach them about portions and consistency.
  2. Kids can also help with spreading the mixture into the baking dish. Just be sure they understand to spread it evenly.
  3. Allow them to pick and sprinkle their own toppings – it makes the dish more enjoyable and personal for them.
This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes

Topping Options

  1. Greek Yogurt: Adds creaminess and a tangy contrast.
  2. Maple Syrup: Drizzle for a touch of added sweetness.
  3. Fresh Fruit: Sliced bananas or berries provide a fresh, juicy contrast.
  4. Nuts and Seeds: For added texture and nutritional value.

Why This Recipe Works

The magic of this recipe lies in its perfect balance of flavors and textures. The hearty oats and creamy pumpkin make for a filling, satisfying meal, while the spices create a warm, comforting aroma and taste. It’s also a versatile dish that can be tailored to individual tastes with various toppings and is both easy to prepare and healthy, making it a surefire hit with adults and kids alike.

Here are some more amazing pumpkin recipes to try:

This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes
Yield: 6 Servings

Pumpkin Baked Oatmeal Recipe - The Perfect Fall Breakfast

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Super yummy fall twist on a classic healthy breakfast. This baked oatmeal recipe features pecans and gluten free and vegan alternative ingredients.

Ingredients

  • 2 cups old fashioned rolled oats (certified gluten free if necessary)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup chopped pecans (plus extra for garnish)
  • 1 ½ cups milk (non-dairy if vegan)
  • 1 cup pumpkin puree
  • ¼ cup pure maple syrup
  • 1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
  • ½ teaspoon vanilla extract

Instructions

  1. This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipesPreheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.
  2. In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
  3. In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine. This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included!
  4. Pour wet ingredients into dry ingredients and stir to combine.This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipesThis breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes
  5. Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes
  6. Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
  7. Oatmeal may be stored in the refrigerator for up to 4-5 days.This breakfast pumpkin baked oatmeal recipe is full of fall flavors and perfect for those cool autumn mornings! Vegan and gluten free option included! #pumpkinrecipes #bakedoatmeal #fallrecipes

Notes

The perfect recipe to make ahead!

Nutrition Information

Yield

8

Serving Size

6

Amount Per Serving Calories 193Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 4mgSodium 123mgCarbohydrates 27gFiber 4gSugar 10gProtein 5g

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Janine Huldie

Wednesday 25th of September 2019

Omg, you know how I feel about pumpkin for the fall - I cannot get enough of it!! So, definitely giving this oatmeal recipe a try now. Thanks :)

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