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Baked Pumpkin Oatmeal is a convenient breakfast recipe that comes together in just 1 bowl, with about 10 minutes of prep work. It’s perfect for serving a crowd, and is also an easy make-ahead breakfast option.

slice of pumpkin baked oatmeal with maple syrup

Benefits of Pumpkin

What I love about this recipe, is that it’s a great way to add a serving of veggies into your morning routine. It tastes like a lightly-sweetened pumpkin bread!

Here’s what I love about pumpkin:

  • Pumpkin is a good source of antioxidants, including beta-carotene, which may help to protect your skin from sun damage.
  • Beta-carotene is turned into vitamin A in your body, and this vitamin may help to boost immunity and fight off infections.
  • This powerful antioxidant may also help promote eye health, by lowering the risk of cataracts. (A common cause of blindness.)
  • Pumpkin is high in potassium, which may help to lower the risk for stroke and it may also lower blood pressure.
  • This orange squash also contains lutein and zeaxanthin, which may help to promote eye and skin health.

Pumpkin is also the official flavor of Fall, if you ask me. Adding it to this baked oatmeal recipe makes it ultra-cozy and comforting.

pumpkin baked oatmeal ingredients in bowl

A Healthy Gluten-Free Breakfast

When you buy certified gluten-free oats (be sure to check the label) this recipe is naturally gluten-free. I also like to use flax eggs in this recipe, as a source of extra fiber and omega-3 fatty acids.

Using flax eggs keeps the recipe cholesterol-free, and vegan friendly, but feel free to substitute, if needed. Chia seeds can also be used instead of flax.

To make this recipe, you’ll simply stir all of the ingredients together, then pour into a pan and bake!

I like to add in pecans and dried cranberries, for extra texture and flavor, but this recipe is properly combined if you leave them out.

pumpkin baked oatmeal lifted out of pan

Let the baked oatmeal cool for at least 10 minutes before slicing into it.

How Long Does Baked Oatmeal Last?

Baked oatmeal can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

I recommend baking this oatmeal as soon as you make it, and then reheating from there as a make-ahead option. I’m not sure that it will work if you want to stir everything together

How to Reheat Baked Oatmeal

You can definitely enjoy this baked oatmeal cold from the fridge, but if you want to reheat it you have a few options.

To reheat the whole thing: Cover and place it in the oven for 10 to 15 minutes at 350ºF, or until heated through. Be careful not to place a cold glass dish in a hot oven, or the dish might shatter. (In this case, metal is a safer option.)

To reheat a single slice: I usually use the “reheat” option on my air fryer. It’s warm in 2 to 3 minutes! I use this as an alternative to using a microwave, but that’s always an option, too. (My best guess is 20 seconds in a microwave would probably do the trick.)

pumpkin baked oatmeal overhead on plate

How to Make Baked Oatmeal Cups

You can prepare this pumpkin baked oatmeal in a muffin tin, instead of a square baking pan. It makes for easy portioning!

Simply stir together the ingredients as directed, then divide the mixture between 12 muffin liners. In this case, the baked oatmeal will only need to cook for 30 minutes.

pumpkin baked oatmeal cups in wrappers

Let them cool, then serve right away or store them in the fridge for a fast breakfast on-the-go.

slice of pumpkin baked oatmeal with maple syrup

Pumpkin Baked Oatmeal (Easy Breakfast!)

4.79 from 52 votes
Pumpkin Baked Oatmeal is a convenient breakfast you can make for a crowd, or as an easy meal-prep option! It's naturally sweet and cholesterol-free.
prep10 mins cook40 mins total50 mins
Servings:6

Ingredients
 
 

  • 2 cups old-fashioned rolled oats (205 grams)
  • 2 tablespoons ground flax seeds (14 grams)
  • 1/2 cup maple syrup (160 grams)
  • 1/4 cup water (60 grams)
  • 2 tablespoons melted coconut oil (26 grams)
  • 1/2 teaspoon salt (3 grams)
  • 2 teaspoons pumpkin pie spice (4 grams)
  • 1 teaspoon baking powder (5 grams)
  • 1 teaspoon vanilla (4 grams)
  • 1 (15 oz) can pumpkin puree (407 grams)
  • 1/2 cup chopped pecans (50 grams; optional)
  • 1/2 cup dried cranberries (63 grams; optional)

Instructions

  • Preheat the oven to 350ºF and grease an 8- or 9-inch square baking dish.
  • In a large bowl, combine the oats, flax, maple syrup, water, oil, salt, pumpkin pie spice, baking powder, vanilla, and pumpkin. Stir well, then fold in the pecans and cranberries, if using. (I like to reserve a handful of pecans for sprinkling on the top.)
  • Pour the oatmeal mixture into the greased pan, then smooth the top with a spatula. Sprinkle the reserved pecans over the top, if desired. Bake until golden on top, about 40 minutes at 350ºF.
  • Let the baked oatmeal cool for 10 minutes, then slice and serve. If you'd like this to be slightly sweeter, you can serve with extra maple syrup for drizzling.
  • Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.

Video

Notes

Nutrition information is for 1 of 6 slices, or 2 muffin cups. This information is automatically calculated, and is just an estimate not a guarantee.
This recipe has been tested with old-fashioned oats, not quick cooking oats. I imagine quick oats will work, too, but the texture might be slightly more mushy.
If you want to make this recipe with mashed banana instead, try my Banana Baked Oatmeal Cups.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Sodium: 200mg | Potassium: 282mg | Fiber: 5g | Sugar: 23g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
Course: Breakfast
Cuisine: vegan
Keyword: pumpkin baked oatmeal

More Pumpkin Recipes

If you want even more pumpkin recipe ideas, try one of the following!

If you try this Pumpkin Baked Oatmeal recipe, please leave a comment below letting me know how it works for you. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite Fall breakfast?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. My kids love this recipe, but of course, I have to top it with dark chocolate chips as they do not care for nuts. I don’t mind since they are getting a super healthy breafast. These pumpkin squares akso make an easy breakfast on the go. Thank you so much for another super yummy recipe!

  2. This was a great mild pumpkin-y breakfast; I’d like it more flavored so maybe next time I’ll add more spices. I made it in my silicone flower tray so they were super cute. I also added coconut flakes and pepitas for more texture and crunch! Topped with heated maple syrup and cinnamon!!

  3. We totally love this recipe, in all seasons- not just fall! We leave the cranberries out but otherwise make it as is! Awesome for make ahead or when dropping off an easy breakfast for a family that just had a baby, etc. Thank you!!