This delicious Baked Pumpkin Oatmeal is a great way to enjoy the flavours of pumpkin pie in a healthy breakfast. It has all of the flavours we associate with fall/autumn. To the rolled oats we add pumpkin puree and pumpkin spice, all mixed together in one bowl, and gently sweetened with maple syrup. It is so easy to make that it’s suitable for busy weekdays.
You will love this Pumpkin Baked Oatmeal because:
- It is nut-free and vegan as well as refined sugar-free, and is an easily made, healthy breakfast. Use certified gluten-free oats if required.
- The Baked Oatmeal is almost cake-like but with texture from the rolled oats and the aroma and flavour of Pumpkin Pie, but in a healthy breakfast form.
- As the temperature starts to drop, a warm, gently spiced breakfast is just what we need.
- No culinary skill is required – you just combine all the ingredients in one bowl, add to an ovenproof dish and bake.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Old-Fashioned Rolled Oats – are the best oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre.
Chia seeds – use black or white. These little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.
Baking powder – is a raising agent which helps lift and lighten the Pumpkin Baked Oatmeal.
Pumpkin Pie Spice – we use a homemade flavoursome blend that contains just 4 ingredients. If you make your own spice mix, you can adjust it to your taste.
Vanilla – use vanilla that is naturally extracted, in preference to one which is artificially flavoured.
Maple Syrup – we use a small amount to sweeten the Baked Oats. If you prefer more sweetness, you could add extra maple syrup when serving.
Milk – use a milk of your preference. I like to use almond or oat milk, but soy milk works just fine as does dairy milk.
Orange zest – adds a bright note to the oatmeal.
Pumpkin puree – I use homemade Pumpkin Puree. It is so easy to make and really does taste better than the commercial varieties. However, when time is short, you can certainly use the canned puree. Just be sure to not use pumpkin pie filling, as this may be sweetened and flavoured.
Coconut oil – to lightly grease the baking dish.
How to Make Pumpkin Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the wet ingredients to a bowl:
To a large bowl, add the pumpkin puree, vanilla, milk, maple syrup and orange zest.
2 – Mix well to combine:
Whisk the mixture until it is well combined and smooth.
3 – Add in the remaining ingredients:
Add the oats, chia, baking powder and pumpkin spice and mix again.
4 – Add mixture to the baking dish:
Pour into your baking dish and bake for approximately 35 minutes.
Remove from the oven, and rest for 10 minutes before serving.
Tips for success and FAQs:
Like my Pumpkin Overnight Oats, this healthy, delicious Pumpkin Baked Oatmeal is a great way to start the day. With the flavours of fall/autumn, it will leave you satisfied until lunchtime.
It has a moist texture and is slightly chewy; almost like eating cake for breakfast – but healthy!
It is important to not overcook the oats, or they will become dry. Just bake until it feels set in the centre and is slightly pulling away from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, when cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put them on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
Enjoy the Pumpkin Baked Oatmeal as it is, or customise the toppings to suit your taste. They are delicious for breakfast any time, but fantastic to serve when entertaining over the holiday period or for a Thanksgiving breakfast.
For this recipe, I like to use a topping of plain yoghurt and some chopped almonds. Use coconut yoghurt to keep the oats vegan.
You could also try:
- Toasted pumpkin seeds.
- Chopped walnuts or pecans – the nuts add great texture.
- A drizzle of melted dark chocolate.
As the mornings become cooler, Pumpkin Baked Oatmeal brings a sense of comfort and cosiness. This breakfast is both nourishing and easy to make, making it ideal for meal prep. Keep some in the fridge or store some in the freezer. They can be eaten warm or cold.
I hope that you will enjoy this easily made Baked Pumpkin Oatmeal.
Alex xx
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Baked Pumpkin Oatmeal
Ingredients
- 1 cup pumpkin puree See Note 1
- 2 cups (500 ml) oat milk – dairy, soy or nut milk can be used See Note 2
- ¼ cup (60 ml) maple syrup
- 2 teaspoon vanilla
- 1 teaspoon orange zest
- 2 ¼ cups (180 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 3
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin spice – sub for ground cinnamon See Note 4
- coconut oil – for greasing the baking dish.
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- To a large bowl, add the pumpkin puree, vanilla, milk, maple syrup and orange zest and whisk until smooth.
- Add the oats, chia seeds, baking powder and pumpkin spice and mix again until everything is well combined.
- Pour the mixture into your baking dish and bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Pumpkin Puree: I use my Homemade Pumpkin Puree. Alternatively, you can use canned pumpkin puree. (Not pumpkin pie filling.)
There can be a weight variation between homemade/canned – therefore, this is one occasion I recommend using a cup measure for accuracy. - Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Pumpkin Spice: I use my Homemade Pumpkin Spice Mix. Alternatively, you can use storebought or substitute for the same amount of ground cinnamon.
- Toppings: the toppings are optional (and are not included in the nutritional information).
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Mary L.
So delicious! I made this using the recipe you have on your site for the homemade puree and it tasted so good. The addition of chia seeds added an interesting texture and really took things to the next level! Great recipe with well balanced flavor – can’t wait to make again!
Alexandra
Hi Mary, thank you for your fantastic feedback on the Baked Pumpkin Oatmeal. I am so pleased that you used our recipe for making Pumpkin Puree and that you plan to make the Baked Oatmeal again soon. 🙂
Pete
So good! Perfect for the cold winter mornings!
Alexandra
Thanks, Pete! Definitely a great start to the day 🙂 I am so happy you enjoyed it.
Rachel
This is becoming my new favorite breakfast! I’ve made this twice already, once with chocolate chips and another with chopped almonds. Both are delicious and perfect with a hot cup of chai tea. I can’t recommend this enough!
Alexandra
Hi Rachel, thank you for your feedback on the Baked Pumpkin Oatmeal. What a great idea to add chocolate chips or chopped almonds and serve with chai tea. Sounds so good!