Pumpkin Pie Baked Oatmeal
This easy Pumpkin Pie Baked Oatmeal is like having pumpkin pie for breakfast. It’s vegan, gluten-free, perfectly spiced, and naturally sweetened with maple syrup.
Tis the season of all things pumpkin spice! I always crave something warm and cozy for breakfast in the fall, and I’ve been loving this easy Pumpkin Pie Baked Oatmeal is a secretly healthy way to enjoy all the flavors of pumpkin pie for breakfast.
It’s made with hearty oats, pure pumpkin puree, maple syrup, pumpkin pie spice and sprinkled with chopped pecans.
This make-ahead breakfast recipe is a great option for busy mornings when you’re on the go. One batch of the recipe makes 6 or 9 servings, depending on how you cut it, which will last the whole week. It’s a great meal-prep option and it’s freezer-friendly.
Why You Should Make Easy Pumpkin Pie Baked Oatmeal
- Pumpkin pie for breakfast? Sign me up.
- It’s made in one bowl. Easy to make, easy to clean up.
- Features wholesome ingredients to fuel your day.
- Easy meal prep option.
Ingredients Needed
Scroll to the recipe card to get the full recipe with measurements.
- Old fashioned rolled oats – I use certified gluten-free rolled oats from Bob’s Red Mill.
- Pumpkin puree – the star of the show! Did you know that pumpkin is loaded with vitamins and nutrients? Make sure you’re using pure pumpkin puree from a can, not pumpkin pie filling.
- Non-dairy milk – any unsweetened non-dairy milk will work. I like to use soy milk for extra protein.
- Maple syrup – the all-natural sweetener.
- Ground flaxseed – to help bind the baked oatmeal together. Flaxseeds are also a great source of omega-3s and fiber.
- Vanilla extract – to enhance the flavor.
- Pumpkin pie spice – adds those cozy fall flavors! Buy pre-made pumpkin pie spice or make your own (see the FAQ block below for how to make your own).
- Cinnamon – to spice this oatmeal to perfection.
- Baking powder – to help the oatmeal rise.
- Salt – to enhance all the flavors.
- Pecans – I like to sprinkle chopped pecans on top of the baked oatmeal for flavor, crunch, and added nutrients. Walnuts would be a great option too.
How to Make Healthy Pumpkin Pie Baked Oatmeal
- Prepare a baking dish with coconut oil.
- Mix all the ingredients together in a large bowl.
- Pour the mixture into the prepared baking dish and top with chopped pecans.
- Bake at 350ºF for 45-50 minutes. Once it’s done baking, remove it from the oven and let it cool slightly before serving.
Optional Mix Ins
- Chocolate chips – pumpkin and chocolate is one of my favorite flavor pairings! Mix in ½ cup of vegan chocolate chips for a sweet contrast.
- Nuts – mix in ½ cup chopped walnuts or pecans for a nice crunch and added nutrients.
- Seeds – hemp seeds or chia seeds are a great addition for a nutrition boost. I would add 1-2 tablespoons.
Serving Suggestions
You can enjoy this vegan Pumpkin Pie Baked Oatmeal plain or get creative with some toppings! A few of my favorite toppings are:
- Non-dairy yogurt – for extra protein and gut-healthy cultures.
- Maple syrup – pour maple syrup on top for extra sweetness. This is my favorite way to enjoy it.
- Chopped nuts – serve topped with an extra sprinkle of chopped pecans or walnuts
- Nut butter – add a drizzle of nut butter for some extra protein. Almond butter would taste amazing with this!
Frequently Asked Questions
How do I meal prep this recipe?
Slice the baked oatmeal into individual servings and store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. Then, grab and go!
How do I reheat baked oatmeal?
Place the baked oatmeal in a toaster or oven set to 350ºF and let it warm for about 10 minutes.
Can I make my own pumpkin pie spice?
Yes! I buy mine from the store, but it’s easy to make your own, especially if you want to make this recipe but don’t have pumpkin pie spice already on hand. You’ll be using it all season long! For 1 tablespoon of pumpkin pie spice, mix 1 teaspoon cinnamon and ½ teaspoon each of ground cloves, ground nutmeg, ground ginger and allspice.
Is oatmeal gluten-free?
Oats are naturally gluten-free, but if you have a serious gluten allergy you should use certified gluten-free oats, just to ensure there is no cross-contamination.
More Healthy Breakfast Recipes
- Brownie Baked Oatmeal
- Apple Pie Overnight Oats
- Pumpkin Granola (Vegan & GF)
- Banana Pancakes (3 ingredients)
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Pie Baked Oatmeal
Ingredients
- 2 cups rolled oats, use certified GF oats if needed
- 2 tbsp ground flaxseed
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cups non-dairy milk
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 1 ½ tsp vanilla extract
- ½ cup chopped pecans, to sprinkle on top
Instructions
- Preheat the oven to 350℉ and prepare an 8-inch baking dish with coconut oil or cooking spray.
- Add all of the ingredients to a large bowl and stir well to combine.
- Pour the mixture into the prepared baking dish and sprinkle with chopped pecans.
- Bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly. Slice into 6 or 9 portions and serve with desired toppings. I love to top mine with non-dairy yogurt, maple syrup and more chopped pecans.
Equipment
Video
Notes
- Use certified gluten-free rolled oats if needed.
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!