Dessert

Pumpkin Baked Oatmeal Recipe

ByLily Cross October 19, 2025October 19, 2025

Introduction

Pumpkin Baked Oatmeal is a cozy and wholesome breakfast perfect for fall mornings. It combines warm pumpkin spice flavors with hearty oats for a comforting dish that’s easy to prepare and naturally gluten-free when using certified oats. This baked oatmeal also works great as meal prep for busy weeks.

A close-up view of a baked oatmeal bar with chocolate chips, cut into square pieces inside a white baking dish. The bar being lifted shows one thick layer with a rough, crumbly texture in golden brown, dotted with melted dark chocolate chips on top. The inside of the bar is soft with visible oats. In the background, a woman's hand holds the spatula lifting the piece. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Avocado oil or neutral oil, for greasing
2 cups rolled oats (use certified gluten free if needed)
2 teaspoons pumpkin spice
1 teaspoon baking powder
¼ teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling; thicker brands like Libby’s work best)
1 cup milk of choice (almond milk works well for dairy-free)
2 large eggs (can substitute with flax eggs to make egg-free)
2 teaspoons vanilla extract
⅓ cup maple syrup or honey
Optional: chocolate chips, nuts, raisins, or topping of choice

Instructions

Step 1: Preheat the oven to 375℉ (190℃). Grease an 8×8-inch baking dish with avocado oil or a neutral oil.
Step 2: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to distribute the spices evenly.
Step 3: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the oat mixture. Stir until all ingredients are fully combined.
Step 4: Pour the batter into the prepared baking dish and spread it out evenly. Optionally, sprinkle chocolate chips, nuts, or raisins on top.
Step 5: Bake for 30 to 35 minutes until the edges are puffed and golden, the center is set, and the top has lightly browned.
Step 6: Let the baked oatmeal cool for 10 minutes before slicing. It will be soft when warm and firm up as it cools. Serve warm with yogurt, milk, a drizzle of honey or maple syrup, fresh fruit, or enjoy plain.

Tips & Variations

Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
Substitute flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make it vegan or egg-free.
Add ⅓ to ½ cup of nuts or dried fruit like raisins or cranberries for texture and sweetness.
For added protein, mix in a scoop of your favorite protein powder, then slightly increase the liquid to maintain moisture.
Try baking in a 9×13 pan with double the recipe for larger batches, adjusting baking time accordingly.
Make your own pumpkin pie spice by combining 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice, and a pinch of cloves.

Storage

Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave or oven with a splash of milk to restore moisture. This recipe also freezes well—freeze portions individually for convenient meal prep and thaw before reheating.

How to Serve

A close-up view of a thick square piece of baked oatmeal with visible chocolate chips on top, lifted by a spatula held by a woman's hand. The oatmeal is golden brown with a slightly crumbly texture and studded evenly with dark brown chocolate chips. The tray it is cut from is white with more squares visible inside, showing a uniform layer of the same golden oatmeal base with scattered chocolate chips. In the background is a blurred small white bowl with an orange filling. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk and sweetener to keep it vegan.

What type of pumpkin should I use?

Use canned pumpkin puree, not pumpkin pie filling. Look for thicker brands like Libby’s without added sugars or spices for best results in texture and flavor.