Name: Pumpkin Baked Oatmeal Recipe - The Perfect Fall Breakfast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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

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?!

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!

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.

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

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

Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.
In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine.
Pour wet ingredients into dry ingredients and stir to combine.
Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.
Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
Oatmeal may be stored in the refrigerator for up to 4-5 days.

Notes

The perfect recipe to make ahead!

Check out these awesome breakfast recipes:

Favorite Breakfast Recipes

The perfect way to start your day!

Vegan Strawberry Smoothie Bowl Recipe + Quick and Healthy Breakfast Ideas

This super easy vegan strawberry breakfast smoothie is super yummy and delicious.

Healthy Blueberry Chia Pudding

A super healthy treat that can be used for breakfast, or snack!

Easy and Delicious Blueberry Banana Mango Smoothie

Insanely good and good for you Blueberry Banana Mango smoothie, that is ready in minutes!

A Simple and Delish Green Protein Smoothie Recipe

Nellie

Hi! I’m Nellie. I am a busy mama of three, wife to my high school sweetheart who loves to cook, workout and stay organized! I love to share helpful printables, the best recipes and fitness tips for the modern mom. I strongly believe that every mom can feed their family well, take proper care of themselves and have fun along the way! Read my story.

Get comfortable and be sure to come hang out with me on social. Don’t grab your free fitness journal before you go!