Pumpkin baked oatmeal is the perfect healthy breakfast, snack or dessert! It's sweetened naturally with maple syrup and is full of mouthwatering flavors. This warm oatmeal bake is truly the perfect way to celebrate pumpkin season, changing leaves and cooler fall days.
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If you can't get enough baked oatmeal, be sure to check these out these other delicious recipes!
- Apple Cinnamon Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Chocolate Chip Baked Oats
- Peanut Butter & Jelly Oatmeal Cups
- Blueberry Baked Oatmeal Cups
- Pineapple Baked Oatmeal
Why You'll Love It
There are so many reasons to love this baked oatmeal recipe.
It's super delicious, warm, healthy, gluten free and even dairy free! Whip it up with just 12 wholesome ingredients in under an hour. The perfect way to satisfy your sweet tooth.
I love all things pumpkin flavored and this oatmeal is no exception. It pairs perfectly with a big cup of coffee and an oversized knit sweater!
Another reason this recipe is so awesome? It's affordable to make and stores well in the refrigerator or freezer, making it fantastic for meal prep.
Ingredients & Substitutions
Pumpkin puree: get it at the grocery store or make your own. Be sure to buy 100% pumpkin puree not pumpkin pie filling, which is already sweetened and full of spices.
Eggs: add fluff and great flavor!
Unsweetened almond milk: or milk of choice (both dairy and non-dairy options will work).
Pure maple syrup: or sweetener of choice. Both honey and agave nectar can be substituted.
Vanilla extract: pure is best, but imitation will definitely do the trick!
Coconut oil: or sub unsalted butter if you're not worried about keeping this recipe dairy free.
Whole grain oats: quick oats will also work but may result in a bake that isn't quite as moist.
Baking powder: for leavening.
Pumpkin pie spice: typically a blend of cinnamon, nutmeg, ginger and cloves. You can make homemade pumpkin pie spice if it's sold out at the store.
Chopped roasted pecans: walnuts are a good substitute if you're out of pecans.
Pure stevia: a bit of uncut stevia will add extra sweetness to this bake without adding calories.
Salt: adds depth and complexity to flavors!
How To Make Healthy Pumpkin Baked Oats
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Preheat oven to 400°F. Measure all wet ingredients into a large bowl and whisk well.
Measure dry ingredients into the same bowl on top of wet ingredients.
Combine wet and dry ingredients.
Coat a 9x9" casserole dish with nonstick cooking spray. Pour oatmeal batter into prepared baking dish and top with extra roasted pecan pieces, if desired. Bake for 30-35 minutes, until golden brown.
Allow oatmeal to cool, cut into individual portions and serve!
Make Ahead Instructions
This baked oatmeal casserole is perfect for breakfast or brunch on Thanksgiving. Of course, holiday mornings are always really busy. If you're wanting to make your oats ahead of time, I've got two options for you.
Option 1: Do as much prep work as you can and stop shy of baking.
I would recommend measuring all dry ingredients into an airtight container or Ziploc bag. Combine all wet ingredients (except coconut oil) and whisk. Store in an airtight container in the refrigerator.
When it's time to bake, preheat oven to 400°F. Transfer wet ingredients to a large bowl, melt coconut oil and allow it to cool slightly. Whisk oil into wet ingredients and then stir in dry ingredients. Place batter in a greased casserole dish and bake 30-35 minutes.
Option 2: make your baked oatmeal the day before and allow it to cool completely.
Cover your baking dish with aluminum foil and place in the refrigerator.
Before serving, preheat oven to 350°F and place the aluminum foil covered casserole dish in the oven for 15 minutes to heat. Uncover and heat about 10 more minutes. Cut into slices and serve.
Chips: mix in some dark chocolate, butterscotch or white chocolate chips!
Dried fruit: add cranberries or raisins.
Nuts & seeds: stir in a handful of chopped walnuts, macadamia nuts or roasted pumpkin seeds.
Blend it: blend batter, add mix-ins and then bake for a more "cake-like" oatmeal treat.
Muffins: portion batter into a greased or lined 12 count muffin tin! Reduce baking time to 15-20 minutes at 400°F.
How To Serve Pumpkin Baked Oats
There are so many ways to serve this delicious baked oatmeal!
Try it in a bowl with a splash of milk (both dairy and non-dairy milk options are tasty).
Sweeten things up with a drizzle of maple syrup, honey or agave nectar.
Add other toppings like extra chopped pecans, a sprinkle of cinnamon, banana slices, a scoop ice cream or whipped topping.
How To Store Leftovers
To freeze: allow baked oats to cool completely and cut into squares. Cloak slices in plastic wrap and place them in a Ziploc bag or airtight, freezer-safe food storage container. Freeze for up to 3 months.
Baked oatmeal will also last for 3-4 days in the refrigerator. Allow oats to cool and cover your whole baking dish wish plastic wrap or aluminum foil or cut into pieces before refrigerating.
To reheat: simply microwave squares for 30-90 seconds. You can also reheat it in the oven (or toaster oven), if preferred! Preheat to 350°F and line a baking sheet with foil. Place a slice of oatmeal on the lined sheet and bake for 15-20 minutes until warmed through.
More Pumpkin Recipes
- Healthy Pumpkin Banana Bread
- Pumpkin & Chocolate Cheesecake Jars
- Low Carb Pumpkin Cheesecake
- Almond Flour Pumpkin Mug Cake
- Pumpkin Zucchini Muffins
- Eggnog Pumpkin Pie
- Pumpkin Spice Sauce
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Easy Pumpkin Baked Oatmeal (With Pecans)!
- 9 x 9" baking dish
- ¾ cup pumpkin puree *see note below
- 2 large eggs
- 1 & ¼ cups unsweetened almond milk *or milk of choice
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil *melted & slightly cooled
- 2 & ½ cups whole grain oats *see note below
- 1 & ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ⅓ cup roughly chopped roasted pecans *plus additional for topping if desired *see note below
- ⅛ teaspoon pure stevia *see note below
- ¼ teaspoon salt
- Nonstick cooking spray
- Extra chopped nuts, extra maple syrup, agave, honey, whipped topping, ice cream, milk
Recipe notes:Pumpkin puree: this recipe uses less than a can of pumpkin. I recommend transferring leftover puree to an airtight, lidded container as it tends to go bad more quickly if left in the can. Try using up your puree by using it in an Almond Flour Pumpkin Mug Cake or Pumpkin Chia Pudding! Whole grain rolled oats: quick oats will also work but your bake may not be as moist. Pecans: packaging will clearly be mark "roasted/toasted." If you cannot find roasted pecans at the store you can easily do it yourself. Simply heat oven to 350°F and spread pecans in a single layer on a large baking sheet. Toast 3 minutes, shake and toast 2-3 more. Be careful, it won't take long and they can burn easily! Stevia: be sure to use an uncut/pure stevia. Stevia is 200 x 400 times sweeter than sugar and so it is often mixed with other, more mild sweeteners to create more of a 1:1 refined sugar replacement product. You can also use pure liquid stevia drops! If you go this route, add the drops to wet ingredients rather than dry!
- Preheat oven to 400°F.
- Measure pumpkin puree, eggs, almond milk, maple syrup and vanilla extract into a large bowl. Melt coconut oil in the microwave and allow it to cool slightly. Add coconut oil to the bowl and whisk well.¾ cup pumpkin puree, 2 large eggs, 1 & ¼ cups unsweetened almond milk, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, ¼ cup coconut oil
- Add whole grain oats, baking powder, pumpkin pie spice, roughly chopped roasted pecans, stevia and salt to the bowl. (*Tip: you don't need to dirty a separate bowl for this recipe, you can measure the dry ingredients into the same bowl on top of wet ingredients).2 & ½ cups whole grain oats, 1 & ½ teaspoons baking powder, 2 teaspoons pumpkin pie spice, ⅓ cup roughly chopped roasted pecans, ⅛ teaspoon pure stevia, ¼ teaspoon salt
- Mix wet and dry ingredients together.
- Coat a 9x9" casserole dish with nonstick cooking spray. Pour batter into prepared dish and sprinkle with extra roasted pecan pieces if desired. Bake for 30-35 minutes, until golden brown.
- Allow oatmeal to cool, cut into individual portions and serve with desired toppings.
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