This post may contain affiliate links. Read our disclaimer.
This Baked Pumpkin Oatmeal tastes just like pumpkin pie! Made with real pumpkin, natural sweeteners, and warm pumpkin spices, it’s a cozy treat you can make for special weekend breakfasts or meal prep.
Overnight oats are a genius breakfast because they’re a breeze to make ahead of time and can be customized with any flavor you can imagine. The only downside? Starting the day with a jar of cold oats isn’t a great fit when it’s cold outside. A warm and comforting breakfast is a much better fit.
Luckily, I have the solution: Baked Pumpkin Oatmeal! A piece of this freshly baked breakfast will warm you up and start you off on the right foot every morning, especially during fall and winter.
The best part is that, just like my pecan pie baked oatmeal, pumpkin pie baked oatmeal doesn’t skimp on the comforting flavors of a classic fall dessert. It’s like having a slice of pumpkin pie for breakfast thanks to the real pumpkin and pumpkin pie spices baked into every piece.
Make this easy breakfast recipe on Sundays as part of your meal prep or whip it up for a special weekend breakfast or brunch. The recipe makes enough for a crowd so everyone can have a taste!
Recipe features
- Warm, cozy flavors of pumpkin pie in every bite!
- The perfect comfort food for chilly mornings or holiday breakfasts and brunches.
- It’s made with wholesome ingredients that are easy to adjust for vegan and gluten-free diets.
- Make it a weekly staple during fall and winter. It’s so easy to make, even if you’re not a seasoned baker!
Ingredients
Rolled oats – Old-fashioned rolled oats are the best oats for baked oatmeal because they hold their shape and texture well after baking. If you’re gluten-free, make sure your oats are certified gluten-free. Do not use quick oats or steel-cut oats.
Pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. Homemade pumpkin puree should work as well but drain it first to prevent the oats from becoming mushy.
Flax eggs – This vegan-friendly alternative to regular eggs binds the oat mixture together to prevent the bars from falling apart. If you’re not concerned about keeping the recipe egg-free or vegan, you can substitute two regular eggs here.
Maple syrup – It adds a natural source of caramel-like sweetness. Honey and agave work well, too.
Coconut sugar – The second natural sweetener in this baked oats recipe. You can use brown sugar as a substitute if you don’t need the dish to be refined sugar-free.
Chocolate chips or chopped pecans – These optional add-ins lend some extra sweetness and crunch that pairs wonderfully with the pumpkin flavor.
Instructions
Step 1: Mix the wet ingredients. Make the flax eggs in a small bowl, then set them aside to thicken. While you wait, whisk the pumpkin puree, milk, vanilla extract, maple syrup, and coconut sugar in a large bowl until well combined.
Step 2: Mix the dry ingredients. Combine the oats, pumpkin spice, baking powder, and salt in a medium bowl.
Step 3: Combine. Gradually stir the dry mix into the bowl with the wet mixture, then add the flax eggs. Fold the chocolate chips or chopped pecans into the batter to finish.
Step 4: Bake. Pour the batter into a baking dish and bake until the edges are slightly browned and the middle is set.
Step 5: Cool and serve. Set the baked oats aside to cool, then remove them from the pan and slice them into squares. Enjoy!
Tips and FAQs
- When lining the baking pan with parchment paper, leave a 1-inch overhang along the long edges. This will help you lift the baked oats out of the pan.
- Watch the oats closely as they get to the 35-minute mark. You’ll know they’re baked perfectly when the edges are slightly browned and the center is set but still moist.
Tip
Let the oats cool for at least 15 minutes after baking. They need some time to set and firm up or else they might crumble.
Variations
- Pumpkin puree substitutions – If you don’t have pumpkin puree on hand, consider using an equal amount of butternut squash, sweet potato, or carrot puree instead.
- Vegan baked oats – This recipe is vegan-friendly as long as you use non-dairy milk and vegan chocolate chips in the batter.
- More topping/add-in ideas – Get creative! Mix in ½ cup of dried cranberries, golden raisins, apricots, or dates; drizzle almond butter, peanut butter, or caramel sauce over the top of the baked and cooled oats; or serve each pumpkin oat bar with a dollop of Greek yogurt, coconut yogurt, or whipped cream.
What aren’t my baked oats fluffy?
This can happen if you use quick oats rather than rolled oats. Quick oats absorb liquid differently and can make the oats dense rather than soft and fluffy.
Also, overmixing the oat batter can give the baked oats a gummy texture. Only fold the wet and dry ingredients together until they’re just combined.
Can I make this baked pumpkin oatmeal recipe ahead of time?
Yes, you can prepare and bake the pumpkin oatmeal up to 5 days before serving. Keep them in an airtight container in the refrigerator, then reheat individual bars in the microwave or enjoy them straight from the fridge.
Is baked oatmeal gluten-free?
It depends on the type of oats you use. Not all oats are inherently gluten-free because some are processed in factories with wheat products. It’s important to use certified gluten-free oats if you need the recipe to be gluten-free.
Storage
Refrigerator: Let the pumpkin pie oatmeal slices cool to room temperature, then wrap them individually in plastic and store them in the fridge for up to 5 days.
Freezer: The bars also freeze well for up to 3 months. Thaw them overnight in the refrigerator before serving.
More pumpkin breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Baked Pumpkin Oatmeal
This Baked Pumpkin Oatmeal tastes just like pumpkin pie! Made with real pumpkin, natural sweeteners, and warm pumpkin spices, it’s a cozy treat you can make for special weekend breakfasts or meal prep.
Servings:
Prevent your screen from going dark
Instructions
-
Preheat the oven to 350° F and line a 9×9 or 8×8 baking dish with parchment paper, leaving a 1” overhang; set aside.
-
Make the flax eggs by combining 2 tablespoon flaxseed meal and 5 tablespoon water in a small bowl. Stir together and set aside for 10 minutes.
-
Meanwhile in a large bowl, whisk the pumpkin puree, milk, vanilla, maple syrup, and coconut sugar together.
-
In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Then, add the dry ingredients, along with the flax eggs, into the wet ingredients and mix together with a rubber spatula or wooden spoon. Fold in the chocolate chips or pecans (optional) and transfer the batter to the greased baking dish.
-
Bake for 35-45 minutes or until the edges are slightly browned and the middle is set. Remove from the oven and allow to cool at least 15 minutes before slicing and serving. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 285mg | Potassium: 291mg | Fiber: 5g | Sugar: 21g | Vitamin A: 6358IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 2mg
