Description
Pumpkin Baked Oatmeal is a warm, nourishing fall breakfast that’s naturally sweetened, dairy-free, and packed with cozy pumpkin spice. It’s perfect for meal prep, easy to customize, and ideal for both busy mornings and relaxed autumn brunches.
Ingredients
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A bit of olive oil or avocado oil (for greasing)
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2 cups rolled oats (gluten-free if needed)
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2 tsp pumpkin spice
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1 tsp baking powder
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¼ tsp salt
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1 cup pumpkin puree (not pie filling)
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1¼ cups milk of choice (e.g., almond milk)
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2 large eggs (or flax eggs for vegan)
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2 tsp vanilla extract
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⅓ cup maple syrup or honey
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Optional toppings: chocolate chips, chopped nuts, raisins, chopped apples or pears
Instructions
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Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
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In a large bowl, mix oats, pumpkin spice, baking powder, and salt.
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Stir in pumpkin puree, milk, eggs (or flax eggs), vanilla, and maple syrup or honey until fully combined.
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Pour mixture into the prepared dish and smooth the top. Add your choice of toppings.
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Bake for 30–35 minutes until set and golden on top.
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Cool for at least 5 minutes before slicing. Serve warm or refrigerate for later.
Notes
Oat milk or coconut milk adds extra creaminess.
Add protein powder for a nutritional boost.
Let it cool completely before slicing for best structure.
Tastes great warm or cold.
Ideal for meal prep and freezer-friendly in individual portions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entrées
- Method: Baking
- Cuisine: American