Baked Pumpkin Oatmeal – Studded with pecans and laced with the perfect blend of warm spices, this cozy baked oatmeal hits all the right notes! Whether you’re making a batch for a school morning, or a cozy weekend in, it’s sure to be a family favorite. (Gluten free, vegan friendly)
It’s PUMPKIN WEEK here at One Lovely Life! Have you been following along with me? Melissa of Bless This Mess and I are each sharing pumpkin recipes every day this week. I’ve got a mix of brand new recipes and old favorites that have been re-vamped. I’m so excited to share them with you! And this pumpkin baked oatmeal has been on repeat at my house for the last month. SO GOOD.
There are a million and one pumpkin recipes out there, but what I love about this one is that it’s so easy and cozy. This baked pumpkin oatmeal fills your house with the coziest aroma–a blend of vanilla, cinnamon, and warm spices that feels instantly cozy. I love that it’s easy enough for a weekday morning, but it also makes the weekend feel extra special.
There are so many things to love about baked oatmeal. The texture is beyond amazing, and I love that by baking it, the texture kind of locks in. There’s no accidental gluey-ness from overcooking or overly chewy sections from not enough milk. It reheats like a dream which means you can enjoy it for a few days on your own or feed your crowd all at once. Plus, a few easy tips make this the best ever…
FAQ + Tips on This Baked Pumpkin Oatmeal:
CAN I DOUBLE THIS RECIPE? Yes! This pumpkin baked oatmeal feeds 4-6 depending on how big a serving you scoop. You can easily double it and bake it in a 9×13 pan. You can simply use 1 (15oz) can of pumpkin if you’re doubling it, then double the other ingredients.
WHAT’S THE BEST WAY TO REHEAT BAKED OATMEAL? You can certainly use the microwave. 30-60 seconds will do the job. Or, you can pop baked oatmeal in the oven at 350 degrees for 15-20 minutes and it will be heated through. I like to add an additional drizzle of milk to keep it from drying out.
SWAPS & SUBSTITUTIONS. Also, feel free to use any milk you like in your baked pumpkin oatmeal. I use unsweetened almond or cashew milk most often, but you can use dairy milk, coconut milk, etc. And, if you’re a fan of pumpkin pie spice, you can use that instead of the cinnamon + nutmeg + cardamom I used here. Whatever you like!
MAKE IT VEGAN. I almost always make pumpkin baked oatmeal using a chia “egg” (1 Tbsp chia seeds + 3 Tbsp water). You can absolutely use a regular egg.
Loving this Pumpkin Baked Oatmeal? You Might Also Love…
- Baked Oatmeal with Mixed Berries
- Blender Pumpkin Oatmeal Pancakes
- Gluten Free Pumpkin Chocolate Chip Muffins