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This Baked Pumpkin Oatmeal is so easy to make and is perfect for a healthy fall breakfast! It is loaded with pumpkin spice flavor, smooth and sliceable. This recipe is gluten-free and vegan.
With October comes all things pumpkin, and Baked Pumpkin Oatmeal is one of my favorite breakfast recipes to whip up for the week. It’s super cozy, easy to throw together, and makes enough to feed a few or make leftovers for the workweek.
Baked oatmeal is soft and sliceable. It’s basically like a bowl of pumpkin oatmeal that’s firm enough to serve on a plate!
This pumpkin oatmeal is vegan because it’s egg-free and uses non-dairy milk (any kind works!).
About this recipe
- Dietary features: vegetarian, vegan, soy-free, nut-free, gluten-free optional (use certified gluten-free oats)
- Structure: Baked oatmeal is soft but sliceable. It has a tender center and isn’t dry!
- Time: This recipe takes only 5 minutes on time and 35 minutes in the oven.
- Taste: Just as you’d hope, pumpkin oatmeal is packed with the fall flavor of pumpkin pie spice, canned pumpkin, and brown sugar.
- Versatile: Great for meal preparation and family breakfast. It can easily be doubled to make a larger serving. See below for recipe variations.
Ingredients and substitutions
- Oatmeal: Also known as old-fashioned oats. Instant oats and steel-cut oats won’t work in this recipe because they result in different textures.
- Spices: Cinnamon and pumpkin pie spice give that nice fall feeling. Add a pinch of salt to enhance the spice.
- Pumpkin: Choose pumpkin puree, not pumpkin pie filling. Leftover pumpkin puree is great in pumpkin salsa or pumpkin pie.
- Milk: I use unsweetened, unflavored soy milk when making oatmeal, but any sweetened or unsweetened nondairy or dairy milk works in cooked oatmeal.
- Light brown sugar: This is the main sweetener. The oatmeal itself is slightly sweet, with an added sweetness coming from a brown sugar topping.
How to do
Start by lightly spraying the pan with cooking oil.
You can mix the oatmeal ingredients in a bowl or directly in the baking sheet. Start by whisking the dry ingredients together.
Mix the wet ingredients, stirring until well combined. It should look like the image above once you transfer it to the baking sheet.
Top with the remaining ¼ cup brown sugar. Bake for 35 to 40 minutes, or until the oatmeal pulls away from the edges of the pan.
A knife or toothpick inserted into the center should come out clean.
Baked oatmeal tips
- Turn into overnight oats instead: This recipe can easily be made into delicious overnight pumpkin oats. To do this, mix all the ingredients together and divide them into four jars or bowls. Leave to rest in the fridge overnight or at least 4 hours, then enjoy it heated (or cold!) in the morning.
- Chocolate Pumpkin Oats: Make the Chocolate Pumpkin Oatmeal by mixing 3 tablespoons cocoa powder into the dry ingredients.
- Additional components: Try adding ½ cup of walnuts or pecans for additional protein and healthy fats. You can also add 1-2 tablespoons of ground chia seeds or flaxseeds for additional nutrition and omega-3s.
- Garnish ideas: Serve garnished with chocolate chips and a dollop of whipped cream for dessert or pair it with nuts and cranberries for a hearty breakfast. The oatmeal seen in the photos is topped with pistachios, dark chocolate chips, and additional cinnamon.
Type of dish to use
I use an 11×7 ceramic pan to make baked oatmeal.
If you don’t have a pot this size there’s no need to go out and buy one. Instead:
- I recommend using 8×8, 9×9, 8×11 or similar size. Smaller dishes require a few more minutes to cook. Larger dishes require less cooking time.
- I prefer ceramic oven dishes, but in metal or glass! This is not a technical recipe, so the oatmeal will be fine as long as you keep a close eye on it and don’t overcook it!
- Individual cups also work. Simply divide the oatmeal batter between the ramekins and bake until the center is set and the edges pull away from the ramekin.
Storage tips
- Leftover: For best quality, store leftovers in the refrigerator in a closed container for 3-4 days.
- Heating: You can heat individual portions in the microwave for 45-60 seconds. You can also heat in a 350 degree oven until heated through, which takes about 10 to 15 minutes. Add a drop of milk if necessary.
- Do in advance: you can do it prepare the oatmeal in advance and let it chill in the refrigerator for 1-2 days before serving or prepare the ingredients in advance.
To make the ingredients for the baked oatmeal, simply mix all the dry ingredients and all the wet ingredients together. Refrigerate them in separate containers for 1-2 days and mix them together once you’re ready to make your oatmeal.
Looking for more pumpkin recipes?
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📖 Recipe
Print Recipe
Baked Oatmeal with Pumpkin (Vegan)
Combine rolled oats, canned pumpkin, and a handful of staples to whip up this simple yet satisfying fall breakfast!
Portions: 4 portions
Instructions
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Preheat oven to 350 degrees F. Spray an 11 x 7 or similar sized baking pan with nonstick cooking spray.
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Using a wooden spoon, combine the dry ingredients in a medium mixing bowl: rolled oats, ¼ cup light brown sugar, cinnamon, pumpkin pie spice, salt. Mix pumpkin, milk and vanilla extract.
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Pour the mixture into a lightly oiled pan. Top with the remaining ¼ cup brown sugar. Bake for 35 to 40 minutes, or until the oatmeal pulls away from the edges of the pan. A knife or toothpick inserted into the center should come out clean.
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Enjoy with added cinnamon, chocolate chips and a splash of milk. Add the chocolate chips right after you remove the oatmeal from the oven.
Notes
- Milk: I use unsweetened soy milk, but any type of milk will do.
- Store leftovers in the refrigerator in a closed container for 3-4 days. Heat in the microwave with a splash of milk for 45-60 seconds or until heated through.
Calories: 341kcalCarbohydrates: 62gProtein: 11gFat: 6gSaturated fats: 1gSodium: 70mgPotassium: 573mgFiber: 9gSugar: 21gVitamin A: 14762UIC vitamin: 12mgSoccer: 244mgIron: 4mg
