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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.
Ingredients
- 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)
Instructions
- 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.
Video
Notes
Nutrition
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.
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Reader Feedback: What’s your favorite Fall breakfast?
Wonderful!! This recipe is company-worthy! I spread the batter into a pretty pie plate and it was the perfect amount!!! Not only is this delicious, it was very fast and easy to make!!!
I’m so glad you enjoyed it, Janie. Thanks for the kind review!
So moist and comforting! I upped the spice and left out the cranberries, otherwise stuck exactly to the recipe.
This is so yummy! I will be making it a lot!
Another great recipe. So good & easy! Thanks for all you do Megan.
Delicious and smelled amazing while baking! Doubled the recipe but kept syrup at 1 1/2 the amt, and was still sweet enough
These are delicious and so easy to make! THANK YOU for a recipe that uses the whole can of pumpkin – I hate to open a can for only 1/2 cup and then have to figure out how to use the rest. Plus, yum! These will enter the rotation for sure.
I have made this 3 weeks in a row and oh my it’s amazing! I love making it on Sunday and then I have quick breakfasts ready to go for the week! Thank you!!
These are delicious and I love how there is a lot of actual pumpkin in them. I’ve made them twice for my family and I’m making them again this week.
Easy to make and my kiddos loved it! Especially with some maple syrup to dip it in.
This recipe is breakfast, snack, or dessert… We love it! The batter is delicious even before it makes it into the oven, but coming out warm it is even better. Cold is delicious too! Only tweaking I do is to add about half again as much pumpkin pie spice. Raisins work well in place of the cranberries. Thank you,Megan!