A cozy, nutrient-rich breakfast packed with fall flavors and wholesome ingredients.
Why Try This Recipe
Pumpkin Baked Oatmeal is a warm, comforting dish that’s easy to make and perfect for cool mornings. It’s naturally dairy-free, full of fiber and flavor, and makes a great option for meal prep or serving a crowd. With the right mix of oats, pumpkin, and spices, it feels indulgent while staying nutritious.
Ingredients
Dry Ingredients
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2 cups rolled oats
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1 teaspoon baking powder
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1 teaspoon pumpkin pie spice
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½ teaspoon salt
Wet Ingredients
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1 cup pumpkin puree
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¼ cup maple syrup (adjust to taste)
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2 cups almond milk (or other non-dairy milk)
Add-ins & Toppings
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½ cup toasted pecans (reserve half for garnish)
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Whipped topping (optional)
Instructions
1. Prep the Oven
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Preheat to 350°F (175°C). Grease your baking dish.
2. Combine Dry and Wet Ingredients
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In a large bowl, whisk together oats, baking powder, pumpkin spice, and salt.
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In a separate bowl, mix pumpkin puree, maple syrup, and almond milk until smooth.
3. Assemble and Bake
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Stir the wet mixture into the dry ingredients until fully combined.
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Fold in half the pecans.
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Pour into the baking dish and spread evenly.
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Bake for 25–30 minutes or until set.
4. Serve
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Serve warm, topped with the remaining pecans, a drizzle of maple syrup, and whipped topping if desired.
Serving Suggestions
This oatmeal is perfect served warm with a splash of almond milk or a spoonful of yogurt. It also pairs wonderfully with fresh fruit or a cup of coffee for a complete breakfast.
Storage Instructions
Let the oatmeal cool completely before transferring it to an airtight container. Store in the refrigerator for 3–5 days. Reheat in the microwave or oven as needed. You can also freeze individual portions and reheat as desired.
Recipe Tips
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Use old-fashioned oats for the best chewy texture.
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Adjust the sweetness with more or less maple syrup.
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Stir in chocolate chips, raisins, or dried cranberries for extra flavor.
Easy Variations
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Swap pecans for walnuts or almonds.
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Add cinnamon or nutmeg to deepen the fall spice flavor.
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Use oat milk or soy milk if preferred.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, though the texture will be softer and less chewy.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I freeze baked oatmeal?
Absolutely. Cut into squares and freeze in airtight containers. Thaw overnight or microwave directly from frozen.
Healthy Pumpkin Baked Oatmeal
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, maple syrup, and almond milk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in half of the toasted pecans.
- Pour the mixture into a greased baking dish and spread evenly.
- Bake for 25-30 minutes, or until set.
- Serve warm, drizzled with maple syrup, garnished with remaining pecans and whipped topping if desired.