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Baked Pumpkin Oatmeal (Gluten Free & Dairy Free)

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Let’s make Baked Pumpkin Oatmeal! Studded with pecans and laced with the perfect blend of warm spices, this cozy pumpkin baked oatmeal recipe hits all the right notes! (Gluten free, vegan-friendly)

overhead view of a pan of pumpkin baked oatmeal with pecans and maple syrup

It’s PUMPKIN WEEK here at One Lovely Life!

Have you been following along with me? We LOVE pumpkin season, so we’re 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 lot of pumpkin oatmeal recipes out there (from Instant Pot Pumpkin Steel Cut Oats to Pumpkin Oatmeal Pancakes), but what makes this baked pumpkin oatmeal  recipe the perfect fall breakfast 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’s also a great recipe to make the weekend feel extra special.

There are so many things to love about baked oatmeal recipes. 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 meal prep this healthy breakfast to enjoy a few days on your own or feed your crowd all at once.

Plus, a few easy tips make this the best pumpkin baked oatmeal ever…

ingredients for pumpkin baked oatmeal
scooping pumpkin baked oatmeal out of a white baking dish

Healthy Ingredients For Our Baked Pumpkin Oatmeal Recipe:

  • Gluten-Free Rolled Oats. Our baked pumpkin oatmeal recipe starts with rolled oats. You want rolled oats here instead of steel cut oats (which won’t cook through and need more liquid) or quick oats (which can go mushy). Be sure to buy certified gluten-free oats if you’re gluten-free to avoid cross-contamination!
  • Baking Powder. Next up is baking powder, which gives our pumpkin baked oats a bit of puff when it cooks. I love that it adds some lightness!
  • Some Simple Seasonings. I love the pumpkin spice flavor of this oatmeal! You’ll mix in cinnamon, nutmeg, cardamom, and salt, along with some vanilla extract which give this some serious pumpkin pie vibes.
  • Chopped Pecans. For a bit of crunch, I love mixing in some chopped nuts (pecans). Their toasty, nutty crunch is delightful!
  • Almond Milk (Or Your Favorite). Now, for the wet ingredients, I start with almond milk, though you can use whatever your family drinks and enjoys, whether that’s dairy-milk or a dairy-free milk like, rice, coconut, oat, cashew, soy, etc.
  • Pumpkin Puree. Unsweetened pumpkin purée works great for baked pumpkin oatmeal since adds gorgeous pumpkin flavor, and it allows you to control the sweetness and spices. Make sure you’re not using pumpkin pie filling!
  • Pure Maple Syrup. Speaking of sweetness, you’ll use a little pure maple syrup here. I don’t add too much to the baked oatmeal itself since I like to drizzle on a little extra at the end, but you can definitely sweeten to taste. You can absolutely swap in brown sugar if you like! 
  • A Flax Egg or Chia Egg (or An Egg, If Not Vegan). For a vegan baked pumpkin oatmeal, you’ll use a chia egg or flax egg (see the FAQ below for tips on making one!). Otherwise, feel free to use a regular egg. This will help bind the oatmeal and give it some puff as it bakes.
making pumpkin baked oatmeal, step by step

Mix It Up! Try Some Of These Other Mix-Ins:

My go-to mix-in for baked pumpkin oatmeal is some chopped pecans for crunch, but there are so many other great ways you can flavor this recipe! Try one of these other mix-ins for a change of pace:

  1. Dried Cranberries. One reader favorite over the years has been dried cranberries. They get soft and lovely as the oatmeal bakes. They can be delicious along with the pecans or all on their own.
  2. Chocolate Chips. My kids love anything pumpkin chocolate chip, so sometimes I’ll add a few chocolate chips to our baked pumpkin oatmeal or sprinkle some over their bowls. It’s delicious! (You could even do white chocolate chips instead!)
  3. Chai Spice. If you’re feeling a little adventurous, swap out the spices below for an equal amount of our chai spice mix. Chai spice + pumpkin are great together!
  4. Walnuts. If walnuts are more your speed, feel free to swap out our chopped pecans for chopped walnuts instead. They’ll still add that lovely nutty crunch!
scooping out a serving of pumpkin baked oatmeal

FAQ + Tips and Tricks For The Best Baked Pumpkin Oatmeal:

How To Make A Chia Egg. 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.

Can I Double This Recipe? Yes! This delicious 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 for individual portions. 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 either way to keep it from drying out.

Can I Use Pumpkin Spice Instead? If you’re a fan of pumpkin pie spice, you can totally use that instead of the cinnamon + nutmeg + cardamom I used here. Whatever you like! You can also use chai spice for a change of pace! (Either one will add some ginger and cloves to the mix!)

How Long Does Pumpkin Baked Oatmeal Stay Fresh? It reheats well, but it’s best used within 3-4 days.

Gluten-Free? Read This! It’s important to buy certified gluten-free oats if you’re sensitive or intolerant to gluten. Oats themselves don’t contain wheat gluten, but they’re often farmed or processed in ways that can cause cross-contamination. We’ve had good luck with many brands, like Bob’s Red MillThrive MarketOne Degree, and Trader Joe’s. Just look for that “certified gluten-free” classification!

pouring maple syrup on a bowl of baked pumpkin oatmeal

⭐ Don’t forget to leave a star rating and comment below when you make our Baked Pumpkin Oatmeal recipe. I can’t wait to hear how it goes!

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Baked Pumpkin Oatmeal - Studded with pecans and laced with the perfect blend of warm spices, this gluten free vegan breakfast is a fall favorite!

Baked Pumpkin Oatmeal (Gluten-Free, Vegan-Friendly)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

  • Author: One Lovely Life
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


Studded with pecans and laced with the perfect blend of cozy spices, this healthy pumpkin baked oatmeal recipe hits all the right notes! (Gluten free, vegan-friendly)




  • 2 cups rolled oats (sometimes called old-fashioned oats). Use certified gluten-free as needed!
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon**
  • 1/4 teaspoon nutmeg**
  • 1/4 teaspoon cardamom**
  • 3/41 cup pecans


  • 1 1/2 cups milk (dairy or non-dairy milk, as needed. I use unsweetened almond milk)
  • 1 cup pumpkin puree (unsweetened)
  • 1/4 cup pure maple syrup (plus more, for drizzling)
  • 1 Tablespoon chia seeds + 3 Tbsp water (or 1 large egg, if not vegan)
  • 1/2 teaspoon vanilla extract


  • A drizzle of maple syrup
  • Plain greek yogurt
  • Toasted pecans or pumpkin seeds
  • Almond milk (or your milk of choice)
  • Your favorite toppings–peanut butter, banana slices, apples, and more!


  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 9×9 pan. 
  2. In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).
  3. In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
  4. Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 2-quart casserole dish or baking pan. Sprinkle with additional pecans if you like.
  5. Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.
  6. Serve with a drizzle of milk and a little extra maple syrup, a splash of milk, or a dollop of greek yogurt, if you like!
  7. Cover leftover oatmeal with aluminum foil or plastic wrap or an airtight container and store in the refrigerator up to 3-4 days. To reheat, simply add a little extra milk and warm in the oven or microwave.


To make a chia “egg,” mix together 3 Tbsp water and 1 Tbsp chia seeds. Let it sit for 3-5 minutes and you’re ready to use it! This method also works with flax, if that’s easier. Use 1 Tbsp. ground flax and 3 Tbsp. water to make flax eggs instead. 

**If you prefer, you can substitute 1 1/2 tsp. pumpkin pie spice instead of the cinnamon, nutmeg, and cardamom listed. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Fully updated Aug 2023. Originally posted Sep 2017. Check out some of our original photos below!

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  1. I see the serving size nutritional info listed. But see no specification on serving size. What is a serving size?

    Iserving size?

    1. Sorry for the confusion! Since it serves 6, you’ll need to divide the recipe into 6 portions. If you baked this in an 8×8″ square pan, that’d be roughly a 4×2″ rectangle (Sliced into two rows of 3)

      1. I’m sorry for the confusion. Apparently I’m not being specific enough. I figured in order to get your nutritional facts you would have to know how many ounces a serving is. So let me try again how many ounces are there in a serving or to use your word portion?

        1. I haven’t weighed this recipe or measured in volume since I’ve always measured this one by the slice. If you divide the recipe in 6 portions/servings, you’ll have the correct amount for the nutrition facts, which were calculated based on 1/6th of the recipe.

  2. What size can of pumpkin? I have a 28 oz can in the cupboard but I’m thinking that’s probably too much. I’m looking forward to trying this…

    1. Sorry for the confusion Caroline! This was made for 1 cup of pumpkin. Several people have doubled the recipe to use a full 15oz can, but a 28oz can would be too much for this recipe, even doubled.

  3. I just had some of this for breakfast this week. I’d made it a few months ago, and once cooled, sliced it, wrapped it & put it in the freezer. It warms up wonderfully in the microwave. I added a little oat milk once warmed & an extra drizzle of honey. Delicious!!

  4. I loved this! Very flavorful with nice texture- next time I may even add some fresh apples (just bc I love them combined with pumpkin.) This is the perfect recipe for adhering to my dietary needs and fulfilling my need for something sweet!! Great for breakfast, snack time or even dessert!

  5. I know it’s been a couple years since you posted this recipe, but we found it recently and tried it this morning. Perfect morning to try it…dropped 30 degrees overnight…woke up to 33 degrees! Excellent recipe, wonderful tips, especially the chia egg substitute. Smelled heavenly while baking. Hubby didn’t say a word while he was eating it…thought he might not like it. When he finished, he said, this is sooooo good! Can’t wait to try the pumpkin oatmeal pancakes you suggested as well. Thank you! (We’re not vegan, but Hubby is allergic to eggs, so your chia egg substitute is something I will use frequently).

  6. Hey, thanks for the recipe! First time I did it per your instructions and it was lovely. I just made it again but with a few modifications. I doubled the batch and put it in a 9×13. I used 3/4C brown sugar instead of maple syrup bc I’m cheap and I also love the flavor of dark brown sugar, also wanted it a bit sweeter this go round. I bumped up the spices and salt to almost triple the original amount (for the doubling of the recipe plus to my taste). I used 3 eggs and a 15oz can pumpkin purée. The extra egg made up the missing 1/4 C or so of purée. I added 2 scoops of collagen powder and 2 tsp of maple extract. Whoo! It smells amazing and if it tastes nearly as good as it smells I’m probably going to make it for breakfast every week all winter!! Thanks again

    1. Anna – This sounds AMAZING!!! I bet it was extra great with the maple extract! I’m totally trying that next. Thanks so much for taking the time to leave a review and share your doctored up version!

  7. Emily, this was delicious!! Such a yummy, filling breakfast. So satisfying and cozy. I had some leftover homemade whipped cream, so I topped my oatmeal with a dollop and a sprinkle of cinnamon and pecans. HEAVEN!

  8. Absolutely delicious! I ended up baking it 10 minutes longer than the recipe stated. This is worthy of serving to overnight guest; waking up to such a wonderful aroma!

    1. Hi Lynn! I haven’t frozen it before, but I’d love to know how it goes if you give it a try! In general, you *can* freeze baked oatmeal.

  9. Absolutely delicious! It smelled wonderful while baking. It’s so nice to find vegan breakfast recipes that are both healthy and taste good!

  10. This is a great recipe! It is easy to put together, quick to cook, and my family loves it. I make it regularly to have on hand for busy days. Thanks!

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