Go Back

Easy Pumpkin Baked Oatmeal

If you’re looking for a warm, comforting, and nutritious breakfast that captures all the flavors of fall, then Easy Pumpkin Baked Oatmeal is the perfect dish to add to your weekly rotation. This simple baked breakfast is packed with wholesome ingredients, naturally gluten-free, dairy-free, and ideal for meal prep. Whether you're craving pumpkin spice in the morning or searching for breakfast for vegetarians, this recipe fits the bill beautifully. It’s one of those quick baked breakfast dishes that tastes indulgent but is secretly healthy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Rolled oats use gluten-free oats if needed
  • Pumpkin puree
  • Eggs or flax eggs
  • Almond milk or any dairy-free milk
  • Maple syrup or honey
  • Baking powder
  • Cinnamon
  • Pumpkin pie spice
  • Nutmeg
  • Salt
  • Optional add-ins: chocolate chips pecans, walnuts, dried cranberries
  • These basic ingredients come together to create a delicious nutritious, and aromatic fall breakfast.

Method
 

  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. Whisk together the pumpkin puree, eggs, milk, and maple syrup in a large bowl.
  3. Add the oats, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Stir well.
  4. Fold in any optional add-ins.
  5. Pour the mixture into your prepared baking dish.
  6. Bake for 30–35 minutes, or until the oatmeal is set and lightly golden on top.
  7. Let it cool slightly before slicing into squares.

Notes

  • Use rolled oats for the best texture. Quick oats will make it softer, while steel-cut oats won’t work.
  • Add nuts or seeds for more crunch and protein.
  • For a vegan version, replace eggs with flax eggs.
  • Let it cool before slicing so it holds its shape.
  • Store it in the refrigerator for up to 5 days or freeze slices for up to 3 months.