Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal gives me all of the pumpkin pie vibes, but in breakfast form. Make ahead for a tasty and nourishing morning treat.

Close up shot of a slice of pumpkin baked oats on a plate loaded with chocolate chips.

When you can prep a whole week of breakfast using one bowl and bake it in the oven, it always peeks my interest. And when it makes your whole house smell like fall, even better. This pumpkin baked oatmeal is my current go to breakfast obsession. The fresh spices and fudgy texture makes me feel like I’m having cake for breakfast, but each bite is nourishing and nutrient rich. So it’s a win-win for me.

And don’t worry, if you aren’t an oatmeal fan, I have some savory meal prep breakfast jars that might be more to your liking.

Why You’ll Love This Pumpkin Baked Oatmeal

  • Easy to make. You just need one bowl to mix the batter. Pour it into your baking dish and bake. It’s that easy!
  • Great for those that don’t like the texture of regular oatmeal. Baking your oats gives them more of a fudgy cake-like texture that is truly satisfying.
  • Made with simple wholesome ingredients. Adding as many whole food ingredients to meals like these baked oats helps to increase the amount of fiber, vitamins and minerals we get in.
  • Customizable. Try any of the recommended swaps to change out ingredients for things you have on hand that better meet your nutrient needs.
  • 100% Plant-Based as is! These squares are vegan, gluten-free and can easily be made nut-free.
Pumpkin puree, rolled oats, chocolate chips, milk, peanut butter, maple syrup and spices carefully organized on a counter.

Key Ingredients and Substitutions

  • Canned Pumpkin: I used the Libby brand for these oats, but feel free to use your favorite canned pumpkin. Just note, the consistency and moisture can differ between canned pumpkin brands. If you want an in-depth analysis to see which one is best, I love this full write up done by Caitlin of From My Bowl.
  • Rolled Oats: I used certified gluten-free rolled oats for this recipe. For those without any allergies, you can feel free to use regular rolled oats.
  • Pumpkin Pie Spice: For the best flavor I combined spices to make a fresh blend instead of using store bought. But, if you are in a pinch and need something quick and easy, feel free to use the pre-jarred pumpkin spice blend of your choice. This blend includes 1 teaspoon cinnamon and 1/4 teaspoon each ground ginger, nutmeg, allspice and 1/8 tsp ground cloves.
  • Peanut Butter: I use natural peanut butter often in baked goods like this because it helps give you that perfect fudgy texture. It’s also really cheap, but you can replace it with more neutral nut butters like almond butter or cashew butter. You can also make this nut free by swapping for tahini, sunflower seed butter or your favorite plant based yogurt.
  • Plant-Based Milk: To add more protein to these oats, I like to use soy milk or pea milk. You can also opt for other plant based milks like oat milk or almond milk as well.
  • Ground Flax: For both the omega 3s and the binding action. You can replace this with some ground chia seeds if that’s what you prefer!
  • Maple Syrup: To give us the right sweetness and moisture. Feel free to use your favorite liquid sweeteners like agave as a replacement if needed.
  • Vanilla: Good quality vanilla can really help impact the taste of this.
  • Chocolate Chips: It’s my non-negotiable, but you can leave them out or swap for some nuts or seeds based on your preference.

How to Make Pumpkin Baked Oatmeal

To a medium sized mixing bowl add the pumpkin, milk, maple syrup, peanut butter, vanilla extract, pumpkin pie spice, flaxseed, baking powder, and salt then whisk well to combine.

Pour in your oats and the chocolate chips and fold them into the batter. Then, pour the batter into your greased baking dish and place in the oven to bake for 40 minutes. Remove from the oven and allow to cool for 20 minutes before cutting into it and serving.

Expert Tips

  • For the best flavor, make your own pumpkin pie spice mix. The premade jarred pumpkin spice is great when you are in a rush, but making your own fresh from scratch takes the flavors up a notch. I like to do a mix of 1 tsp cinnamon and 1/4 tsp each of ginger, nutmeg, allspice and 1/8 tsp ground cloves.
  • Substitute the pumpkin puree with another mash. For those that don’t have pumpkin puree available to them, try caned butternut squash or sweet potato puree.
  • Add your favorite mix-ins. Try mixing chocolate chips, pecans, walnuts, pepitas, or even dried cranberries into the batter before baking.
Top down view of a slice of pumpkin baked oatmeal loaded with chocolate chips on a white plate.

Frequently Asked Questions

How do you make these baked oats gluten-free?

The easiest way is to use certified gluten-free rolled oats in this recipe. Oats on their own are not gluten-free as they are often cross contaminated with wheat. Using dedicated gluten-free rolled oats ensures that those oats meet regulated standards for those dealing with allergies and autoimmune conditions like Celiac’s Disease.

How long does pumpkin baked oatmeal last?

Once the pumpkin baked oatmeal cools completely, you can place it in an airtight container and store in the fridge for up to 5 days. Enjoy it warm or cold. If wanting to enjoy warm, just take a square and place it on a microwave safe dish and heat up in the microwave for a minute to heat through. Alternatively, you can also heat this up in the toaster oven for a few minutes until warmed through.

Is pumpkin healthy for you?

One of the top benefits for utilizing pumpkin during this season is that it is loaded with good for you nutrients. The intense orange hue of the pumpkin is a good indicator of how rich in beta carotene it is. This antioxidant is responsible for supporting our immune systems and protecting our eyes. Pumpkin is also a great source of fiber with 1 cup providing up to 7 grams of fiber. It’s also provides other vital nutrients like vitamin E (great for overall skin health) and iron. In short, pumpkin is not only a great ingredient to add to fall recipes, but it also provides a whole host of different benefits when consumed.

Can I freeze pumpkin baked oatmeal?

Yes! Just cut the baked oats into squares and store them in an airtight container, separating the bars with parchment paper to prevent them from sticking. Place in the freezer for up to 2 months. When you want to reheat, just remove a square and either place in the microwave for 2 minutes to warm through or in your oven at 350F for 5 minutes to warm through to your liking.

Side view of a slice of pumpkin baked oats on a white plate loaded with chocolate chips.

How to Serve

These oats are perfect to enjoy as is. Just cut a slice and enjoy. But you can also add more fiber, healthy fats and protein. For example, you can serve these oats with some extra fresh fruit on the side including things like blueberries, pomegranate seeds or fresh sliced persimmon. For some healthy fats and a little extra protein, I love to also serve these oats with a drizzle of peanut butter. If you want to dress that nut butter up, add a little maple syrup and oat milk to it and mix for a faux caramel-like sauce. And of course, if you really want to be fancy, you can add a dollop of your favorite plant based whipped cream to enjoy it with.

More Oatmeal Recipes To Try

Cutting a piece of pumpkin baked oatmeal from a plate with a fork.
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Close up shot of a slice of pumpkin baked oats on a plate loaded with chocolate chips.

Pumpkin Baked Oatmeal

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Pumpkin Baked Oatmeal gives me all of the pumpkin pie vibes, but in breakfast form. Make ahead for a tasty and nourishing morning treat.


Ingredients

Scale
  • 1 1/2 cups soy milk or oat milk
  • 1 cup canned pumpkin puree
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tbsp ground flaxseeds
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 cups rolled oats
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350F and prepare an 8-in x 8-in ceramic baking dish. To a medium sized mixing bowl add the canned pumpkin, milk, peanut butter, maple syrup, vanilla, flaxseeds, pumpkin pie spice, baking powder, and kosher salt then whisk well into a batter.
  2. Pour in your oats and the chocolate chips and fold them into the batter.
  3. Pour the batter into your greased baking dish and place in the oven to bake for 40 minutes. Remove from the oven and allow to cool for 20 minutes before cutting into it and serving.

Notes

For the best flavor, make your own pumpkin pie spice mix. The premade jarred pumpkin spice is great when you are in a rush, but making your own fresh from scratch takes the flavors up a notch. I like to do a mix of 1 tsp cinnamon and 1/4 tsp each of ginger, nutmeg, allspice and 1/8 tsp ground cloves.

Substitute the pumpkin puree with another mash. For those that don’t have pumpkin puree available to them, try caned butternut squash or sweet potato puree.

Add your favorite mix-ins. Try mixing chocolate chips, pecans, walnuts, pepitas, or even dried cranberries into the batter before baking.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

2 Comments

  1. Catherine,
    These look delicious and I’m excited to try them. I have a couple of questions about the directions.
    In the ingredients 1.5 cups of plant milk is listed but it’s not included in step one of the directions. I’m assuming it’s added then.
    Step 2 of the directions says to add the remaining chocolate chips. Remaining from what? The ones I managed not to eat already? 😂
    Thanks for sharing your recipes.

    1. Hi Jennifer! Thank you so much for bringing this to my attention! I had the corrected text in my how to section of the post, but I think I accidently copied the wrong updated text for the recipe card. I just edited it for it all to make sense and super sorry about that! But the remaining chocolate chip comment did make me laugh. Should be all fixed. Thank you for your patience and hope you enjoy. 🙂

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