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

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5.0 rating
2 reviews

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.


Yield 9
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Recipe Type: Breakfast
Cuisine Gluten-free, Vegan
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Optional add-ins:

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

Directions

  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.

Recipe 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

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5 comments
October 14, 2019

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Join The Discussion

5 responses to “Pumpkin Oatmeal Bake”

  1. Chastity says:

    So good!!

    5.0 rating

  2. Kate says:

    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

  3. Kaela says:

    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.

  4. Maggie says:

    Can the eggs be substituted with flax seed?

    • Lexi's Clean Kitchen says:

      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!

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