Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

cutting squares of pumpkin baked oatmeal

What Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

serving a slice of baked pumpkin oatmeal

If you like this oat recipe, check out these others:

Print

Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is perfect for a make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, or nuts or dried cranberries for a twist.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Cuisine: Gluten-free, Vegan
Scale

Ingredients

  • 2 large eggs
  • 11/4 cup milk of choice (we use almond milk)
  • 1/2 cup maple syrup (see note)
  • 3/4 cup pumpkin puree, homemade or canned
  • 1 tablespoon avocado oil or coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1 teaspoons pumpkin pie spice
  • 3 cups gluten-free rolled oats
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Optional add-ins:

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Instructions

  1. Pre-heat oven to 350 degrees and grease an 8″ x 8″ (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine.
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

Notes

Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.

Nutrition

  • Serving Size: 1/9 recipe
  • Calories: 138
  • Sugar: 7g
  • Sodium: 200mg
  • Fat: 3.2g
  • Saturated Fat: 0g
  • Carbohydrates: 22.5g
  • Fiber: 3g
  • Protein: 5.5g
  • Cholesterol: 32mg
Print

Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is perfect for a make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, or nuts or dried cranberries for a twist.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Cuisine: Gluten-free, Vegan
Scale

Ingredients

  • 2 large eggs
  • 11/4 cup milk of choice (we use almond milk)
  • 1/2 cup maple syrup (see note)
  • 3/4 cup pumpkin puree, homemade or canned
  • 1 tablespoon avocado oil or coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1 teaspoons pumpkin pie spice
  • 3 cups gluten-free rolled oats
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Optional add-ins:

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Instructions

  1. Pre-heat oven to 350 degrees and grease an 8″ x 8″ (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine.
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

Notes

Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.

Nutrition

  • Serving Size: 1/9 recipe
  • Calories: 138
  • Sugar: 7g
  • Sodium: 200mg
  • Fat: 3.2g
  • Saturated Fat: 0g
  • Carbohydrates: 22.5g
  • Fiber: 3g
  • Protein: 5.5g
  • Cholesterol: 32mg

9 comments
October 14, 2019

You Might Also Like

Join The Discussion

9 Responses

  1. This is by far my favorite baked oatmeal recipe of all time (I’ve been eating baked oatmeal for years)! I added pecans and dark chocolate chips and it was absolutely amazing. I served it warm with almond milk – the perfect fall morning breakfast! To be honest, it’s also delicious right out of the dish. This will be my new go to breakfast. Thanks for an awesome recipe!

    5.0 rating

  2. Tried this recipe as part of my weekly meal prep and it is amazing. The perfect amount of sweetness. I can’t wait to try the peanut butter as well.

    1. We haven’t tried, but suspect it could work if you let the flax seed thicken. I’d try with 1/4 cup flax and 1/2 cup water. Let us know how it goes!

    1. My apologies, we are having some work done on the site! I double-checked and had that missing recipe error fixed, it should be back up now!

Leave a Reply

Your email address will not be published. Required fields are marked *

How to Make a Parchment Paper Sling

How to Make a Parchment Paper Sling

Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
7 Tips for Having the Best Beach Day Ever

7 Tips for Having the Best Beach Day Ever

Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
How a Nutritionist Decodes a Nutrition Facts Label

How a Nutritionist Decodes a Nutrition Facts Label

A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

Subscribe to Lexis Clean Living

Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!


Yields
Prep Time
Cook Time
Total Time



Author: Lexi

Ingredients

Directions

Recipe Notes


logo
AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.