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This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl pumpkin baked oatmeal is dairy-free, gluten-free and made without any refined sugars.
Pumpkin Oatmeal Bake
If you haven’t had baked oatmeal before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. While I love classic oatmeal, oatmeal bakes are so easy to throw together to serve for brunch and they are even great for meal prep!
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.
How to Serve Your Baked Oatmeal
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!
Pumpkin Baked Oatmeal Ingredients
Pumpkin Baked Oatmeal Ingredients- Pumpkin Puree
- Rolled Oats
- Eggs
- Milk
- Maple Syrup
- Oil
- Vanilla Extract
- Pumpkin Pie Spice
- Chia Seeds
- Baking Powder
Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.
- Dark Chocolate Chips (optional)
- Pecans (optional)
- Dried Cranberries (optional)
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.
Meal Prepping Your Baked Oatmeal
Different than a classic pumpkin oatmeal made on the stove, a pumpkin baked oatmeal is a great meal-prep option as well!
Bake it and eat some immediately and then pack the rest away for later. Store in the refrigerator in an airtight container for up to 4 days.
Can You Freeze Baked Oatmeal?
Yes! Once it is fully cooled, store in an airtight container for up to 3 months.
Reheating Instructions
Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!
Whole Tray: To reheat the of tray baked oatmeal, cover and bake at 350°F for about 20 minutes.
Individual Pieces: Bake in your oven or toaster oven at 350°F for 5-10 minutes until warmed to your liking, or reheat in the microwave for about 1 minute.
If you like this baked oatmeal recipe, check out these others:
- Peanut Butter, Banana, Chocolate Chip Baked Oatmeal
- Peaches and Cream Oatmeal Bake (Vegan)
- Gingerbread Oatmeal Bake
- Maple Blueberry Baked Oatmeal
- Apple Cinnamon Baked Oatmeal (Gluten-Free)
Pumpkin Oatmeal Bake
Ingredients
- 2 large eggs
- 1-1/4 cup milk of choice we use almond milk
- ⅓-1/2 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
- 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.
- In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil, and vanilla extract and whisk to fully combine.
- To the wet ingredients add oats, chia seeds, pumpkin pie spice, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
- Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
- Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.
Just made this recipe this morning and it is SO GOOD. warm spices, chocolate, you can’t go wrong. Will definitely make it again
For the milk, is it 1 and 1/4 cup, or just 1/4 cup? The dash is throwing me off..
My family loves this recipe. It’s one of the few foods my daughter will bring to school for lunch, so we make it all the time!
Thank you!
Just made this oatmeal bake for my son and he LOVES it.
Made my night!
Just made this – So Delicious!! I’m trying to find recipes for family members with type 2 diabetes. What would I need to do to make this with steel cut oats?
I am so happy you loved! We talk about making steel cut oats here: https://lexiscleankitchen.com/how-to-make-oatmeal/
So easy and SO good! I replaced the eggs with 1/2 cup of apple sauce and worked perfectly. Thanks again!
Delicious! I only had quick oats but couldn’t wait to make it. I see what you mean about structure. It kinda falls apart. It ain’t pretty but it’s delicious 🤣. I had Lily’s pumpkin chips on hand. I love the way it tastes with maple syrup. Tastes like fall!
My kids love this, they eat it for breakfast with almond butter on top!
Hi! Just wanted to let you know the pumpkin pie spice didn’t make it into the instructions 🙂
It’s in the oven now and it smells amazing!
GAH. This was a glitch and is fixed. Hope you love.
This recipe is excellent! I made it for breakfast and my whole family loved it, including my 2-year-old son. I included dark chocolate chips. It was super easy to make and there wasn’t too much cleanup. I will be making it again!
Hi Lexi,
I made these today and sent you a picture through Instagram’s direct message. These are so good. I would definitely make this again. I cut them into bars for a grab and go snack. My husband and I like that they are not overly sweet. Thanks for the giveaway too!!
Could I use brown sugar instead of maple syrup?
I’d suggest using a liquid sweetener to avoid it being dry.
I love all of the baked oatmeal’s. They are my go to’s for breakfast for my daughter and I! I wanted to find a way to sneak in some more protein. I added 1/4 c. collagen and added an additional 1/4 cup of almond milk to this recipe. It turned out great! Can’t even tell there is collagen in it. I did have to cook it for maybe 3-5 additional minutes.
Great input. Thank you!!
This was delicious!! I made them into muffins so I could freeze them individually for the kids. I might just eat them all before they get a chance! ? I added dried cranberries and dark chocolate and it was amazing. Thanks for another winning recipe!
If you don’t have chia seeds will this work without them?
You should be fine Jennifer!
Where is the recipe? Ingredient list?
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!
Can the eggs be substituted with flax seed?
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!
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.
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!
So good!!