Fall is greeting your breakfast table with this delicious Pumpkin Baked Oatmeal! Gluten-free, dairy-free and loaded with complex carbohydrate, this warmly-spiced treat is a great make-ahead breakfast or snack. Plus, it only requires 7 basic ingredients!
The way I see it, Labor Day Weekend is the unofficial start to fall, which means one thing: ALL THE PUMPKIN.
I know, I know…if you aren’t a fan of pumpkin, you probably wish you could go to sleep and wake up when all the madness is over.
But for the rest of us pumpkin lovers…
It’s heaven season.
And look what we have here! Pumpkin Baked Oatmeal designed to start the day with a little fall spice.
This recipe couldn’t be any easier to make! Let’s get into it already!
Ingredients for Pumpkin Baked Oatmeal:
Rolled oats (use gluten-free if you have a gluten allergy or sensitivity), pumpkin puree, eggs, full-fat canned coconut milk (or non-dairy milk of choice), pure maple syrup (or sweetener of choice), ground cinnamon, baking powder and sea salt.
That’s it! Only 7 basic ingredients, most of which you probably keep on hand.
Let’s bake it!
How to Make Baked Oatmeal:
Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish (or line with parchment paper).
Add the oats, baking powder, cinnamon and sea salt to a mixing bowl.
In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, and pure maple syrup until well combined.
Pour the wet mixture into the bowl with the dry mixture and stir well.
Transfer the pumpkin oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do about ¼ cup unsweetened shredded coconut) and bake for 35 to 45 minutes, or until the baked oatmeal is golden-brown around the edges and set up in the center.
Allow the pumpkin baked oatmeal to cool for at least 10 minutes.
Slice into squares and serve. Top with any of your favorite toppings – fresh fruit, yogurt, butter, honey, nut butter, etc are all great choices.
Recipe Highlights:
- An amazing celebration of pumpkin!
- Slow-burning complex carbohydrates
- Gluten-free
- Dairy-free
- Great source of fiber
- Easy to make ahead
- Perfect for sharing or meal prepping
- Easy to customize!
What Type of Oats to Use:
Baked oatmeal turns out best with rolled oats (I use gluten-free rolled oats and have also used GF sprouted rolled oats). Whenever possible, I recommend using oats that are glyphosate-free.
Avoid using steel cut oats or instant oats, as the cook time is much longer for steel cut and much shorter for instant oats. While you can make baked oatmeal using steel cut oats or instant oats, both will require different amounts of liquid and bake times, so you would need to follow a different recipe to get it to work out right.
Sweetener Options:
If you bake with cane sugar, use ¼ cup of granulated cane sugar or brown sugar. You can also use a sugar-free sweetener or coconut sugar. If you’re a fan of stevia, feel free to use that as well!
This baked oatmeal does not taste sweet so that you can drizzle it with honey or pure maple syrup to taste before eating it. If you would like the oatmeal to be sweeter on its own, add more sweetener according to your personal taste.
What Type of Milk To Use:
You will need ⅔ of a cup of non-dairy milk or regular milk. You can use virtually any type, but I prefer full-fat canned coconut milk because it gives the oatmeal a nice richness. If you use a milk that is lower in fat, consider adding 2 tablespoons of butter or oil to offset the loss of fat.
Recipe Adaptations:
- For sweet baked oatmeal, add more sweetener. I’d recommend adding up to ⅓ cup of brown sugar or other granulated sweetener so as not to throw off the balance of liquid.
- Give this baked oatmeal a bigger protein infusion by using 3 egg whites instead of 2 eggs and add ¼ cup of your favorite protein powder.
And that’s it! Everything you need to know about making amazing pumpkin spice baked oatmeal all fall long 😉
More Healthy Pumpkin Breakfast Recipes:
- Gluten-Free Chocolate Chip Pumpkin Bread
- Pumpkin Breakfast Bowls
- Gluten-Free Pumpkin Breakfast Cookies
- Healthy Pumpkin Cake
Enjoy these autumn-infused oats!
Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 tsp pumpkin pie spice or ground cinnamon
- 1 15-ounce can pumpkin puree
- ⅔ cup full-fat canned coconut milk
- ⅓ cup pure maple syrup or sweetener of choice
- 2 eggs
Instructions
- Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.
- Add the oats, baking powder, cinnamon and sea salt to a mixing bowl.
- In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, and pure maple syrup until well combined.
- Pour the wet mixture into the bowl with the dry mixture and stir well.
- Transfer the pumpkin oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do about ¼ cup unsweetened shredded coconut) and bake for 35 to 45 minutes, or until the baked oatmeal is golden-brown around the edges and set up in the center.
- Allow the pumpkin baked oatmeal to cool for at least 10 minutes.
- Slice into squares and serve. Top with any of your favorite toppings - fresh fruit, yogurt, butter, honey, nut butter, etc are all great choices.
Nutrition
This is great with sunflower seed butter on top. I freeze it in serving size “bars” and take it to work. Easy and convenient.
I’m so happy you enjoy it, Molly! The addition of sunflower seed butter sounds amazing! xo
Could you bake these in muffin cups for individual servings?
Hi Colleen! I think that would work great! I’m not sure how long the bake time would be, so I would start with less time and check on them. Let me know how they turn out! 😀
This turned out great! The texture is exactly what I expected from a baked oatmeal. I used u unsweetened almond milk and added butter as suggested. I baked it 40 min. It isn’t very sweet (which is good for me!) but I think will be yummy with a little warm maple syrup.
So happy you like it, Blair! I like it less sweet too so that I can drizzle it with honey and eat it with sliced banana 🙂
Wow! I should have reread before sending.
It should have said I used two packets of truvia
LOL no worries! I’m so happy you enjoyed the recipe, and I love the use of sugar-free sweetener to keep it lower glycemic! In terms of replacing the eggs with tofu, I’m truly not sure because I’ve never tried it, but if you have experience using tofu as an egg-replacer, I say go for it! I imagine flax eggs would work but I’m not sure. I’ll update the post if I re-test the recipe using an egg replacer 🙂 xoxoxo
I followed this recipe except for the maple syrup. I used to packets for truvia because one of us is diabetic.
It was a hit!
Would it be possible to make this eggless, perhaps with tofu? Do you think that would work?
@Jasmin Sharp,
Looks like a great recipe to make ahead and warm up throughout the week! Love pumpkin! 🎃
It’s so tasty! So nice and cozy and filling 🙂 xoxox