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This pumpkin baked oatmeal is possibly the easiest make-ahead breakfast. It’s made with pumpkin puree (yay, veggies for breakfast!), naturally sweetened with maple syrup, and is vegan in case you’re serving guests with special dietary needs.
You can stir it together in 10 minutes, then your oven will take care of the rest!
“Oh my goodness!!! This baked pumpkin oatmeal is my favorite! Love the fall flavors!”
Table of Contents
Why You’ll Love Baked Pumpkin Oatmeal
- Allergy-friendly. This recipe is gluten-free, dairy-free, and egg-free, so it’s an easy breakfast to feed a crowd, even with special dietary needs.
- Hidden Veggies. It has an entire can of pumpkin puree is inside.
- It’s Easy. Stir the mixture together in 10 minutes, then bake in the oven instead of stirring oatmeal on the stovetop.
- Leftovers = Breakfast Meal Prep. I love having these slices ready to grab from the fridge! You can warm them up or enjoy them cold with some Greek yogurt on top.
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Ingredients You’ll Need
- Rolled Oats. You’ll use old-fashioned rolled oats for the best texture. If you’re serving gluten-free guests, buy certified gluten-free oats to avoid cross-contamination during processing.
- Pumpkin Puree. Don’t buy pumpkin pie filling; it’s too sweet! I think canned pumpkin is easiest, but if you prefer to make homemade pumpkin puree, check out my how to cook pumpkin tutorial.
- Maple Syrup. This natural sweetener pairs perfectly with pumpkin pie spices, but honey works too!
- Ground Flax Seed. I use this as an egg substitute. When you mix it with liquid (water or milk), it thickens and acts as a binder while also adding fiber!
- Milk of Choice. I keep mine dairy-free by using unsweetened soy milk, but almond milk or regular milk will work, too.
- Cranberries & Pecans. Baked oatmeal can get boring without some texture. I like to add both pecans and dried cranberries; you can use any other mix-ins you like.
How to Make Pumpkin Baked Oatmeal (Step by Step)
- Preheat the oven to 350ºF and lightly spray an 8-inch square pan with cooking spray. Press a piece of parchment paper into the pan for easier removal later. I recommend using a metal pan for the best results.
- In a large bowl, combine 2 tablespoons of ground flax seeds with 1/3 cup milk. (I used soy milk to keep it dairy-free.) Stir well.
- Add 2 cups of rolled oats, a 15-ounce can of pumpkin puree, 1/2 cup maple syrup, 2 teaspoons of pumpkin pie spice, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt to the bowl.
- Stir well until the mixture looks uniform. It won’t be very runny, but the oats should look well coated.
- Fold in 1/2 cup each of chopped pecans and dried cranberries. If you’d rather use raisins, walnuts, or chocolate chips, those are great options, too.
- Transfer the pumpkin oatmeal mixture to the prepared pan. Spread it out evenly, then sprinkle a few pecans on top, if desired.
- Bake at 350ºF for 40 to 45 minutes, or until the center feels firm to the touch. Remove the pan from the oven and let it cool for 30 minutes.
- Slice the baked oatmeal into 6 large slices, or 9 smaller slices. (Depending on how many people you plan on serving; I prefer larger slices for my personal meal prep.) Enjoy it right away!
Healthy Baked Pumpkin Oatmeal FAQs
What do you serve with baked oatmeal?
I like to serve this with Greek yogurt for added protein and a drizzle of maple syrup. For extra protein, consider pairing this with a slice of cottage cheese egg casserole, which packs up to 45 grams of protein per slice.
Can I add eggs to this?
Yes, if you don’t need a vegan recipe you can add 2 eggs to this for extra protein. My apple baked oatmeal and banana baked oatmeal both include eggs like this.
Can I use a different sweetener?
Yes, you can replace the maple syrup with honey or your favorite option. This recipe is more forgiving than a batch of cookies or brownies, which do require specific sugar ratios to work.
More Baked Oatmeal Recipes
If you try this pumpkin baked oatmeal recipe, please leave a comment and ⭐ star rating below to let me know how it works for you. Thanks for visiting!
Healthy Pumpkin Baked Oatmeal
Need an easy way to add veggies to breakfast? Try this Pumpkin Baked Oatmeal recipe. It's made with an entire can of pumpkin and no refined sugar. Best of all, you won't have to stand by the stove to cook it. Just pour it into a pan and let the oven do the work! You'll make 6 servings for your week ahead with 5 grams of fiber per slice.
prep10 mins cook40 mins total50 mins
Ingredients
- 2 tablespoons ground flax seeds
- ⅓ cup milk of choice
- 2 cups old-fashioned rolled oats
- ½ cup maple syrup
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 (15 oz) can pumpkin puree
- ½ cup chopped pecans (optional)
- ½ cup dried cranberries (optional)
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom for easier removal, if you like.
- In a large bowl, combine ground flax seeds and milk, then stir well. Next, add the oats, maple syrup, milk, 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.
Video
Notes
Nutrition information is for 1 of 6 slices, or 2 muffin cups. This information is automatically calculated, and is just an estimate not a guarantee.
Muffin Cup Option: Instead of baking this in a square pan, you can divide the mixture between 12 lined muffin cups in a standard muffin pan. In that case, you’ll bake them for 30 minutes at 350ºF. This can be helpful for portioning when you’re serving a crowd!
Nutrition
Calories: 332kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 205mg | Potassium: 309mg | Fiber: 5g | Sugar: 24g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 2mg
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These were absolutely delicious and so easy to make! I made them when my daughter and family visited and we ALL loved them. We liked them so much I made them for the next morning as well! I served them with plain Greek yogurt, maple syrup and fresh berries.
THANK YOU FOR THE GREAT RECIPE!!
Perfect for fall!! And I want this year round amazing fast to put together and delicious. My two year old and husband loved it !
Great recipe! I think it will be great with some whip cream on top. 😊
My kids love this recipe, but of course, I have to top it with dark chocolate chips as they do not care for nuts. I don’t mind since they are getting a super healthy breafast. These pumpkin squares akso make an easy breakfast on the go. Thank you so much for another super yummy recipe!
This was a great mild pumpkin-y breakfast; I’d like it more flavored so maybe next time I’ll add more spices. I made it in my silicone flower tray so they were super cute. I also added coconut flakes and pepitas for more texture and crunch! Topped with heated maple syrup and cinnamon!!
oh my goodness!!! this baked pumpkin oatmeal is my favorite! love the fall flavors!
We totally love this recipe, in all seasons- not just fall! We leave the cranberries out but otherwise make it as is! Awesome for make ahead or when dropping off an easy breakfast for a family that just had a baby, etc. Thank you!!
A delicious and satisfying breakfast that is easy to prepare.