Baked Pumpkin Oatmeal is a convenient breakfast recipe that comes together in just 1 bowl, with about 10 minutes of prep work. It’s perfect for serving a crowd, and is also an easy make-ahead breakfast option.
Benefits of Pumpkin
What I love about this recipe, is that it’s a great way to add a serving of veggies into your morning routine. It tastes like a lightly-sweetened pumpkin bread!
Here’s what I love about pumpkin:
- Pumpkin is a good source of antioxidants, including beta-carotene, which may help to protect your skin from sun damage.
- Beta-carotene is turned into vitamin A in your body, and this vitamin may help to boost immunity and fight off infections.
- This powerful antioxidant may also help promote eye health, by lowering the risk of cataracts. (A common cause of blindness.)
- Pumpkin is high in potassium, which may help to lower the risk for stroke and it may also lower blood pressure.
- This orange squash also contains lutein and zeaxanthin, which may help to promote eye and skin health.
Pumpkin is also the official flavor of Fall, if you ask me. Adding it to this baked oatmeal recipe makes it ultra-cozy and comforting.
A Healthy Gluten-Free Breakfast
When you buy certified gluten-free oats (be sure to check the label) this recipe is naturally gluten-free. I also like to use flax eggs in this recipe, as a source of extra fiber and omega-3 fatty acids.
Using flax eggs keeps the recipe cholesterol-free, and vegan friendly, but feel free to substitute, if needed. Chia seeds can also be used instead of flax.
To make this recipe, you’ll simply stir all of the ingredients together, then pour into a pan and bake!
I like to add in pecans and dried cranberries, for extra texture and flavor, but this recipe is properly combined if you leave them out.
Let the baked oatmeal cool for at least 10 minutes before slicing into it.
How Long Does Baked Oatmeal Last?
Baked oatmeal can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.
I recommend baking this oatmeal as soon as you make it, and then reheating from there as a make-ahead option. I’m not sure that it will work if you want to stir everything together
How to Reheat Baked Oatmeal
You can definitely enjoy this baked oatmeal cold from the fridge, but if you want to reheat it you have a few options.
To reheat the whole thing: Cover and place it in the oven for 10 to 15 minutes at 350ºF, or until heated through. Be careful not to place a cold glass dish in a hot oven, or the dish might shatter. (In this case, metal is a safer option.)
To reheat a single slice: I usually use the “reheat” option on my air fryer. It’s warm in 2 to 3 minutes! I use this as an alternative to using a microwave, but that’s always an option, too. (My best guess is 20 seconds in a microwave would probably do the trick.)
How to Make Baked Oatmeal Cups
You can prepare this pumpkin baked oatmeal in a muffin tin, instead of a square baking pan. It makes for easy portioning!
Simply stir together the ingredients as directed, then divide the mixture between 12 muffin liners. In this case, the baked oatmeal will only need to cook for 30 minutes.
Let them cool, then serve right away or store them in the fridge for a fast breakfast on-the-go.
Pumpkin Baked Oatmeal (Easy Breakfast!)
- 2 cups old-fashioned rolled oats (205 grams)
- 2 tablespoons ground flax seeds (14 grams)
- 1/2 cup maple syrup (160 grams)
- 1/4 cup water (60 grams)
- 2 tablespoons melted coconut oil (26 grams)
- 1/2 teaspoon salt (3 grams)
- 2 teaspoons pumpkin pie spice (4 grams)
- 1 teaspoon baking powder (5 grams)
- 1 teaspoon vanilla (4 grams)
- 1 (15 oz) can pumpkin puree (407 grams)
- 1/2 cup chopped pecans (50 grams; optional)
- 1/2 cup dried cranberries (63 grams; optional)
- Preheat the oven to 350ºF and grease an 8- or 9-inch square baking dish.
- In a large bowl, combine the oats, flax, maple syrup, water, oil, salt, pumpkin pie spice, baking powder, vanilla, and pumpkin. Stir well, then fold in the pecans and cranberries, if using. (I like to reserve a handful of pecans for sprinkling on the top.)
- Pour the oatmeal mixture into the greased pan, then smooth the top with a spatula. Sprinkle the reserved pecans over the top, if desired. Bake until golden on top, about 40 minutes at 350ºF.
- Let the baked oatmeal cool for 10 minutes, then slice and serve. If you'd like this to be slightly sweeter, you can serve with extra maple syrup for drizzling.
- Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.
More Pumpkin Recipes
If you want even more pumpkin recipe ideas, try one of the following!
- Pumpkin Smoothie (tastes like pie!)
- Vegan Pumpkin Pie
- Flourless Pumpkin Bars (the best thing ever)
- Pumpkin Spice Latte
- Slow Cooker Pumpkin Soup
- Pumpkin Oatmeal Muffins (fruit-sweetened)
- No-Bake Pumpkin Tarts
- Double-Chocolate Pumpkin Muffins
If you try this Pumpkin Baked Oatmeal recipe, please leave a comment below letting me know how it works for you. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
Reader Feedback: What’s your favorite Fall breakfast?
Questions and Reviews
I just made these. Delicious! Thank you!
I bet you could use applesauce or mashed bananas instead of the pumpkin.
I tried the recipe using mashed bananas, and it was good but I still prefer banana nut bread. I think substituting pumpkin or mashed sweet potatoes would taste much better. The bananas have an overpowering taste. The pumpkin or sweet potatoes would seem more like eating pie.
I made these yesterday and doubled the recipe and used a whole can of pumpkin. So good! Thanks!
Do you used canned pumpkin or make your own?
what is the nutrition for this recipe?
Have you tried freezing these? I made them today and they were very good. I am planning to do some batch freezer cooking this weekend before we trave, to adopt our daughter and thought these would be good to have on hand.
Any substitution ideas for chia seeds (I’m allergic)? Sounds delicious for an on-the-go breakfast!
Just use 1 egg, as the chia gel in this recipe is a substitute for an egg since it is a vegan recipe
You can also use as a substitute 1tbl. Flaxmeal + 3 tbl. Water & wait 10 min. To make flaxmeal just ground flax seed until powderlike.
Probably any kind of seed or nuts your not allergic too would be good.
Could I use muffin liners?
I just made these using muffin liners, and they worked just fine. Regarding the muffins themselves, they have a great taste, but the texture was a little funky (kind of chewy), so my daughter wasn’t very thrilled with them. I think they’re very tasty, though.
I am in total pumpkin mode, especially since Fall seems like it’s finally here to stay! Can’t wait to try these. My 10-year old is extremely picky at breakfast and I go nearly crazy trying to find healthy options for her! I have an intention of doing a breakfast-themed post on my website soon with a couple of my own breakfast recipes but I want to feature some from my favorite bloggers, too. This recipe might just have to be included. My mouth is already watering!
Yum. We devoured a double batch of these this morning. I added a smidgen of chopped nuts to the top. I also like the idea of grinding the chia seeds — I wondered if that might be helpful for your chocolate pudding recipe, which we also like. Did you test that by chance?
made these today as well as the vegan banana ones. unsure if I am doing something wrong but both came out gooey in the center even after baking both for almost 30 min. For one batch I used Bobs Mills oats and the other batch I used “Only Oats” brand. …I feel maybe I should have ground some of the oats down into flour first. I will try again using that method and report back!
The same thing happened to me! Not sure why.
I just made them and added 1oz. chopped Macadamia nuts, 3 tblsp. Vanilla protein powder, 1tblsp. Almond milk, – and as a bonus I got a 7th portion to give to my Italian mother-in-law! So fast and easy to prepare.
Just made these today. So easy and delicious! It really is reminiscent of pumpkin pie.
I tripled the recipe using a whole can of pumpkin plus one 3-oz pouch of apple sauce. Came out great! I predict this will be a regular item for us.
I made this recipe and replaced half of the maple syrup with apple sauce. Turned out fabulous!
Thank you! I was heading hear to ask if anyone had cut the sugar down. 1/4 seems more than enough to me.
Love these!! A big hit with my husband and son. After pulling out the last bag of pumpkin from the freezer, I’ve moved onto butternut squash – works wonderfully (as have all your recipes I’ve tried – from easy veggie burgers to cookies, salad dressings, smoothies, nothing disappoints – thank you!
I’m sad to say these did not taste good at all to me. I followed the recipe and have made many others from this site but these just tasted like pumpkin straight from a can.
May I ask how much Stevia I would use to replafe 1/4 cup of maple syrup? Thank you.
I added 1/4 cup of cacao chips and thought they were very tasty! Getting ready to make a second batch now.
I tried the muffins with libby’s pumpkin and also Trader Joe’s canned butternut squash. I preferred the squash. So delicious! Perfect on the go snack. Thank you!
I’ve been making these on a regular basis every fall and winter for the past 3 years. They are so easy and delicious! I reduce the maple syrup by half as I prefer less sweet. I also add 1/8 cup chopped walnuts. Sometimes I used leftover mashed sweet potato instead of pumpkin, in which case I add a little water to the mix. Hard to say which version I like better!
I just left a comment but forgot to click for a 5-star rating!
I didn’t love the consistency the chai seeds lended so I skipped them the second time around and added a 1/2 cup of milk chocolate chips instead. Less healthy but SO delicious! Now these will be a breakfast staple for me.
I love these! I make no changes, double it because they freeze well (and thaw quickly)! Just a spread of cashew butter on top (especially good when they’re still warm) and two of these keep me full for hours.
These are SO GOOD!!!!!! I just ate 3 of them- WHOOPS ! 😉
I used egg in place of the chia seeds and added some chocolate chips – SUCH a treat. Thank you !
Hi, would this work with honey or brown sugar instead of maple syrup?
Honey would probably work similarly, but I’d use slightly less since it’s sweeter than maple syrup.
Great idea/recipe! I would add more maple syrup as it wasn’t as sweet but then again…we all should watch our sugar. Megan…..thank you for everything! I have 2 sick family members and health and being able to chew food is critical. Your recipes have helped tremendously! God Bless you for all that you do! keep up the great work!
Just made the pumpkin oatmeal bake and it is absolutely an outstanding taste of fall!
I made this today for breakfast, it was delicious. Pumpkin is my favorite fall flavor.
Just made this recipe as muffins… delicious! Great combination of flavours!! Thank you!!
Very very good! I have had a recipe for baked oatmeal & have been making it for years & years. The baked pumpkin oatmeal is a different & yummy spin on my original recipe. Healthier as well. Easy to make, so try it!
This was my first attempt at a baked oatmeal (was never sure I’d like the consistency), but my whole family loved this. We ate it fresh like a breakfast cookie and then warmed up with milk added to soften it and make it more the consistency of regular oatmeal. Delicious flavor, too!
These were a hit with the whole family
I made this for my daughter’s birthday brunch, everybody loved it! So easy to make and delicious!
Made these yesterday for breakfast this week. So yummy!
Really easy and very good.
Love this recipe! It definitely impressed my guest and got him thinking about healthier sweet treats. Thank you so much for your AMAZING RECIPES, Megan — they have been a lifesaver!
Was the nutrition info calculated including the optional pecans and cranberries or left out? Thanks for letting me know!
Can I use steel cut oats in this recipe?
Lived this! Super easy and delicious!!
We enjoyed these baked as muffins. It makes a great do ahead breakfast.
LOVED this baked oatmeal. Great fall flavors and so great to have a make ahead breakfast that you can heat up in the microwave on a busy morning. It also smelled great while baking 🙂
This recipe is amazing! I didn’t have enough maple syrup so to make up the difference, I added pumpkin pie flavored apple sauce that I picked up at my local Sprouts and oh my word did it add so much flavor! I will make this again and again. Thank you so much for the recipe!
Ooh, that sounds delicious! Thanks for sharing.
I’ve made this pumpkin Oatmeal bake several times and it’s always a big hit with the whole family. Even my picky four year old. This last time I made it, I used butternut squash that I had leftover from the instant pot butternut recipe On this site, and it was really good. Thank you for all the great recipes!
This recipe was super easy to make. Very delicious and filling. Even my husband ate it!
Absolutely fantastic! I didn’t have dried cranberries on hand, so made it without them. As suggested, I add a little drizzle of maple syrup after rehearing for breakfast (or lunch). Easy to make and sooo good!
I have made this a few times now and it is absolutely delicious. I haven’t made any substitutions, but I will next time by swapping the maple syrup for date paste (your recipe). Thanks for a great recipe!
This is amazing! I subbed tapioca flour for the flax seeds and omitted the pecans and cranberries.
So easy, and a huge hit with the family, including those most skeptical of my “healthy” cooking. It’s going in the regular rotation. Thank you!
Delicious! Such a tasty, warm breakfast for the colder months.
This recipe became our special fall-time breakfast. I love it so much!!!! Also amazing with cranberry sauce.
One of our favorites! My 4 y/o loves it! Great pre-work out as well.