Pumpkin Baked Oatmeal
Published 10/20/2019 • Updated 7/26/2024
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Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!
This autumn-inspired baked oatmeal recipe is a healthy breakfast option packed with whole grains and fiber and is made with a hint of maple syrup.
Baked oatmeal is such an easy breakfast to prepare during any time of year, but I especially love making it during the colder months. Warm oatmeal topped with nut butter is just the best.
What You Need for Pumpkin Baked Oatmeal
Main Ingredients
- Rolled Oats: rolled oats work best for baked oatmeal, but I’ve also made it with quick-cooking so feel free to swap it 1:1.
- Pumpkin Puree: make sure to buy unsweetened pumpkin puree, not pumpkin pie filling!
- Eggs: this recipe calls for 2 large eggs. While we haven’t tested a vegan substitution, I recommend swapping the 2 eggs for 2 flax eggs.
- Almond Milk: we love almond milk for baking, but any kind of cow’s or nondairy milk will work!
Homemade Pumpkin Spice
The last and final star ingredient of this baked oatmeal is pumpkin spice! You can buy storebought pumpkin pie spice, but making your own blend at home is super simple.
Ever wonder “what is pumpkin spice made of?” All you need are 4 ground spices and you’re on your way to pumpkin spire goodness.
- Cinnamon
- Ginger
- Nutmeg
- Cloves
No Oil Needed!
You’ll notice from the main ingredients above that oil is not one of them. Good news for you is that oil is not necessary because of the pumpkin puree!
Pureed pumpkin adds a lot of moisture to baked goods so no need for coconut oil or butter.
How long does baked oatmeal last?
Baked oatmeal lasts up to 5 days stored in the refrigerator.
Do you have to refrigerate baked oatmeal?
We recommend storing baked oatmeal in the refrigerator, but you can leave it out on the counter in an airtight container for up to 48 hours.
How do you eat baked oatmeal?
Most people prefer to eat baked oatmeal warm, but you can also eat it cold! We suggest topping it with your favorite nut butter and a little maple syrup.
More Baked Oatmeal Recipes
- Peanut Butter Chocolate Chip Baked Oatmeal Cups
- Peanut Butter Banana Baked Oatmeal
- Baked Apple Oatmeal Cups
Pumpkin Baked Oatmeal
Ingredients
Wet
- 2 large eggs
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/2 cup unsweetened, plain almond milk
Dry
- 1.5 cups rolled oats
- 1/2 cup white whole wheat flour, OR all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- pinch salt
- 1/2 cup mini chocolate chips, optional
Instructions
- First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
- Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
- Transfer batter into baking dish and use a spatula to evenly spread it out.
- Sprinkle on more chocolate chips, if desired.
- Then, bake at 350ºF for around 25 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Tips & Notes
- Nutrition information does not include mini chocolate chips or toppings.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can quick oats be used instead of wheat flour?
You can use oat flour!
I should have read all of the comments before asking about ground oats; this would have answered my question! :/
Very easy to make but it was very dry and I didn’t care for the flour in it,
Could I use almond flour or coconut flour instead? And if so how much?
I haven’t tried this recipe with a nut flour! If anything I would use oat flour!
Do you think adding a few scoops of collagen powder would change the texture of the final product at all?
Hey Kelly! I wouldn’t add more than 1/4 cup!
Would all purpose flour work?
Yes!
I will definitely try this at home for Halloween. The kids are going to love it!
This oatmeal bake is delicious and perfect for Fall! I love how simple & easy this recipe is to make.
I’ve never tried baked oatmeal but this might be a good recipe to try with my picky toddler. Do you think it would freeze well??
Yes it does!
This recipe is labeled gluten-free but includes wheat flour; have you tested it with a gluten-free flour mix?
You can swap the white whole wheat with a gluten-free flour mix. And, just make sure to use a certified gluten-free oat!
thank u so very much
I can’t wait to make this tonight and eat it all week for breakfast!! Do you think replacing the flour with protein powder would work at all? Or maybe even spliting it to half and half?
Hey Nikki! Not sure I would swap all of it, mostly because protein powder can be gritty. I’d try 3 tablespoons of protein powder for 3 tablespoons of flour!
Great, thank you!! I will try that 🙂