Pumpkin Baked Oatmeal
This vegan pumpkin baked oatmeal is basically like having pumpkin pie for breakfast! Made with simple ingredients, maple syrup, and plenty of pumpkin pie spice, it bakes up soft and tender with golden, slightly caramelized edges. It’s easy to make ahead, so you have a little pumpkin pie moment waiting for you on busy mornings.
Fall mornings in New England have a way of making me crave something warm and cinnamon-y for breakfast. While I love my pumpkin pie overnight oats, as soon as the temperatures drop, I’m reaching for this pumpkin baked oatmeal. It’s full of pumpkin pie flavor, soft and tender in the middle, with slightly caramelized edges that are SO good.
If you’ve made my brownie baked oatmeal, you already know how delicious baked oatmeal is. Think of baked oatmeal as an oatmeal casserole, but one you can cut into thick slices and dress up with all your favorite toppings: maple syrup, nut butter, dairy-free yogurt… the options are endless!
Featured Review
So easy, filling and super delicious! I subbed walnuts for pecans as it’s what I had on hand
– Deb
Table of Contents
Your New Favorite Fall Breakfast
Let me share just a few reasons why I love this recipe:
- Pumpkin pie flavor: Warm cinnamon, pumpkin pie spice, and real pumpkin make this taste like fall in every bite.
- Thick and sliceable: Unlike stovetop oatmeal, this baked version is sturdy enough to slice into generous portions.
- Customize it: Add pecans, chocolate chips, or leave it plain. You really can’t go wrong here.
- Minimal cleanup: Everything comes together in one bowl. Easy to make, easy to clean!
- Breakfast, ready to go: Make it ahead, slice it into portions, and you’ve got breakfast ready for the week.
- Naturally sweetened: Maple syrup adds just the right amount of sweetness, and you can always drizzle a little extra on top when serving (because… why not?).
What I Learned While Testing This Recipe
Over the years, I’ve tested a few different variations to get the texture just right. Here’s what made the biggest difference:
- Ground flaxseed: I tried making this without flaxseed, but I ended up adding it back in. Since there are no eggs in this recipe, it helps bind everything together and absorbs some of the moisture from the pumpkin.
- Milk ratio: I kept playing around with the amount of milk. Some versions were too wet, others too dry, so I finally settled on 1 cup for the texture I was after.
- Spice: Originally, I only used pumpkin pie spice, but adding cinnamon gave the oatmeal the extra warmth it needed.
- Pan size: I made this recipe in a 9-inch dish, which made the oatmeal too thin. I prefer a 7-inch dish for thick slices, or an 8-inch dish for medium slices.
What You’ll Need to Make Pumpkin Baked Oatmeal
- Rolled Oats: While I use quick oats in my pumpkin overnight oats, I recommend old-fashioned rolled oats here. They absorb liquid differently, giving this baked oatmeal a heartier, chewier texture.
- Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices.
- Non-Dairy Milk: Any unsweetened one works here: soy, almond, oat, or cashew milk.
- Maple Syrup: Adds just enough sweetness to balance the pumpkin flavor.
- Ground Flaxseed: Helps bind the mixture without using eggs and absorbs some of the pumpkin’s moisture.
- Pumpkin Pie Spice + Cinnamon: Using both gives adds extra warmth. I love using my homemade pumpkin pie spice here.
- Vanilla & Salt: Round out the flavors and balance the sweetness.
- Baking Powder: Helps the oatmeal rise slightly.
- Pecans: Totally optional, but I love the crunch they add. Swap for walnuts, vegan chocolate chips, or leave them out altogether.
Have leftover pumpkin puree? Put it to good use in my pumpkin pie overnight oats, vegan pumpkin muffins, or pumpkin spice energy balls. For something cozy to sip alongside breakfast, my pumpkin spice chai latte is calling your name!
How to Make Pumpkin Pie Baked Oatmeal
- Step 1: Add all the ingredients to a large bowl.
- Step 2: Stir until everything is well combined.
- Step 3: Pour the mixture into a greased baking dish.
- Step 4: If using, sprinkle chopped pecans on top. Bake at 350°F for 35-40 minutes. Don’t worry if it still seems a little soft when it comes out of the oven – it will continue to firm up as it cools.
- Step 5: Remove from the oven and let cool in the pan for 5-10 minutes before slicing.
- Step 6: Slice and enjoy warm with your favorite toppings!
Want to Mix Things Up?
- Stir in some chocolate chips: Pumpkin and chocolate are such a good combination! Stir in ½ cup of vegan chocolate chips for a little chocolate in every bite. If you haven’t tried the combo yet, my vegan chocolate chip pumpkin bread is another favorite.
- Add nuts or seeds: Add ½ cup walnuts or pecans for extra crunch, or stir in 1 tablespoon of hemp seeds.
Let’s Talk Toppings
My favorite way to enjoy it? A warm slice with a dollop of vegan vanilla yogurt and a drizzle of maple syrup and almond butter. It’s totally giving pumpkin pie for breakfast.
Make-Ahead Breakfasts, Sorted
This is one of my go-to breakfasts to make busy mornings a little easier. Whip up a batch, slice it up, and breakfast is ready to go for the week.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months.
- Reheating: Warm a slice in the microwave until heated through. Add your favorite toppings, and breakfast is served!
Frequently Asked Questions
This recipe is naturally sweetened with maple syrup, which balances the pumpkin and spices without making the oatmeal overly sweet. If you prefer it sweeter, just add another drizzle of maple syrup on top when serving. You can always add more sweetness later, but you can’t take it away once it’s baked!
I prefer a 7-inch baking dish for thick slices, but an 8-inch dish works too and will yield 6-9 medium slices. During recipe testing, I made it in a 9-inch dish and the oatmeal came out too thin.
I wouldn’t recommend it! I use rolled oats in this recipe because they give the oatmeal a heartier, chewier texture. Quick oats absorb liquid differently, so the final texture may be quite different. Save the quick oats for my pumpkin pie overnight oats instead!
Make sure to use certified gluten-free rolled oats.
More Pumpkin Recipes You’ll Love
Got more pumpkin puree? Don’t let it go to waste!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Baked Oatmeal
Ingredients
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 2 tablespoons ground flaxseed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans, optional, to sprinkle on top
Instructions
- Preheat the oven. Preheat your oven to 350°F and lightly grease an 8×8-inch square baking dish.
- Mix the ingredients: In a large bowl, whisk together the pumpkin puree, non-dairy milk, maple syrup, and vanilla until combined. Stir in the oats, pumpkin pie spice, cinnamon, baking powder, and salt.
- Transfer to the dish: Pour the mixture into the prepared dish. If using, sprinkle chopped pecans on top.
- Bake: Bake for 35-40 minutes. The center should be just about set, and the top should be lightly golden.
- Cool slightly, then serve: Let the baked oatmeal cool in the pan for 5–10 minutes before slicing. Serve warm with your favorite toppings and enjoy! Store leftovers in the refrigerator for up to 5 days.
Video
Notes
- Pan size: A smaller baking dish makes super thick slices, while an 8-inch dish makes regular-sized slices. Choose and adjust the baking time accordingly!
- Baking time: If using an 8-inch dish, start checking around 35 minutes. For a smaller pan, check around 40 minutes. Bake until the center is set and the top is lightly golden.
- Serving size: Cut into 4 massive servings, 6 large servings, or 9 regular servings.
- Toppings: Serve warm with dairy-free yogurt, a drizzle of maple syrup, or your favorite nut butter.
- Storage: Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Reheating: Warm a slice in the microwave until heated through. Add your favorite toppings and breakfast is served!
- Gluten-Free: Use certified gluten-free rolled oats if needed.
Hello, this looks scrumptious! However, I don’t have any flaxseed, and would like to use eggs, any idea how many eggs to use?
Thanks!
Hi Ashley! I don’t bake with eggs so I’m not entirely sure, but you could try using 1 egg in place of the ground flaxseed. The texture may be a little different, but it should help bind everything together. Let me know if you try it!
I just made this Pumpkin Pie Baked Oatmeal for the first time and let me say this will not be my last time! It is absolutely delicious! It tastes like a sweet treat! My husband even liked it and he isn’t even a pumpkin person. This won’t be seasonal in this household, definitely will be making all year round! Thank you for creating this delicious pumpkin pie baked oatmeal!
Aww, this makes me SO happy to hear! It’s definitely for pumpkin-lovers and non-pumpkin-lovers alike, and can certainly be enjoyed year-round since cans of pumpkin are always in season 🤭 thank you for sharing your review, Elizabeth! Happy fall 💛
These baked oats were really good. I had them with CocoJune vanilla cinnamon protein yogurt and pecans. Yum! #happyholidays
I love serving them with that yogurt – the cinnamon flavor perfectly compliments the oats 😋 I’m so glad you enjoyed it, Amy!
I really enjoyed it. It was so tasty. Will have to make it again real soon. #happyholidays.
I’m so happy you loved it, Marcia! Thanks for sharing 🙂
Super easy and flavorful! Delicious
I’m so happy you enjoyed it, Natalie! Thank you for sharing your review and star rating, it means a lot!
So easy, filling and super delicious! I subbed walnuts for pecans as it’s what I had on hand.
I’m so happy to hear you loved it, Deb! The walnuts sound just as delicious 🙂 Thank you for sharing your review!
Just checking : 1 T. pumpkin pie spice + 1 t. cinnamon seems like a lot of spice. Is this what you include in the recipe? Thanks for confirming.
Hi Cathy, yes that is correct. It’s a big batch of oatmeal, so more spice is needed to taste those flavors. Feel free to adjust it based on your preference. I’d love to hear your thoughts when you make it!