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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

4.9 from 16 reviews

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

Description

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)


Ingredients

Scale

FOR THE DRY INGREDIENTS:

  • 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

FOR THE WET INGREDIENTS:

  • 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

TO SERVE:

  • 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!

Instructions

  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.

Notes

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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91 Comments

    1. Serena – I haven’t frozen it before. I know some people do little oatmeal “muffins” in a muffin tin and freeze them. I wonder if the same thing would work here? I’d love to know how it turns out if you give it a try!

  1. Hello! Thank you for this recipe. Could you please let me know what the texture of this oatmeal meant to be? I doubled the ingredients to bake a big batch. It was dry and set when I took it out of the oven, but inside it is very moist. Almost feels like a half baked sponge cake. Should it be like that or was I meant to bake it longer?

    Thank you!

    1. Rada – I’m not exactly sure how to describe it. To me it’s just the texture of baked oatmeal–a little toasty on top and custard-y inside. It will be fully cooked even if there is still moisture on the inside. I drizzle mine with a little extra milk and syrup over the top when serving. If you prefer yours to be more dry–like sliceable bars instead of scoop-able oamteal–you can absolutely bake it longer. It’s up to you!

  2. Delicious and super easy! I ate it at work for bfast (microwaved 90 seconds, topped w maple syrup). My coworkers were drooling – smells great and was a tasty and healthy bfast treat. Had vanilla Greek yogurt with it too – very hearty and filling. Thanks! Will definitely be making again.






  3. Hi Emily,

    I made it this morning and it was sooo….. yummy. It was quite soft so that our 10 months old son was able to easily eat it and what can I tell he loved it and had a very big portion of it. I was really surprised about how much he can eat in the morning because he usually doesn’t eat much for breakfast. Thank you so much for the recipe and best regards from Germany.






  4. I made this recipe this morning and followed the recipe exactly. It is delicious!! My husband loves it and had two helpings. Thank you so much. We will definitely be making this again and again. We are going to make the Baked Oatmeal with Mixed Berries next. We are so happy to find more yummy vegan recipes that we can enjoy.






  5. Made this for breakfast this morning. Was a cross between granola bar and bowl of oatmeal. Tastes okay-fine, but we were wanting a bit firmer texture. Baking further didn’t help on that. We won’t be making this recipe again.






  6. Honesty doesn’t mean to be mean. I dont know why they do that. Thanks for sharing recipe. I’ll make it today.

  7. Emily- OMG!! This was one of the BEST things I’ve ever had for breakfast. I’m not shy to tell you that I love you. This is amazing. 10 stars! I added a few dried cranberries and golden raisins. Thank you.

  8. YUM! This baked oatmeal is delicious! My husband usually ignores my baked oatmeal but he smelled this one baking and ASKED if he could try it and he liked it! This one is going into the regular rotation! Thank you!

  9. So excited to make this, it looks amazing!! We are doing a low sugar diet in our house at the moment. Any thoughts on a substitute for the maple syrup?

    1. Jennifer – If you’re used to eating lower-sugar meals, you could totally reduce the syrup or omit it. Otherwise, you could try mashing up a few tablespoons of mashed ripe banana instead. The flavor won’t be exactly the same, but it would work!

  10. Hi there! I made this for my Mom when she was in town last year. We loved it! She’s coming this Sunday night…question can I use a whole 15oz can of pumpkin without doubling every ingredient? Add more spices tho?

    1. Dani – Hi! I’m so glad you enjoyed it. And great question! If you add a full can of pumpkin, you’ll be adding about an additional 3/4 cup of pumpkin to the recipe. I’d recommend adding another 1/2 cup of oats or so to help offset this, and you may find that you want to add more spices after tasting it. Also know that the texture will likely be a bit different. It’ll probably turn out a bit thicker and more custard-like with more pumpkin. If you’re good with that, you’re probably A-ok to add the rest of the pumpkin!

    1. Rachel – I haven’t doubled it, but I imagine that you may need to add just a few extra minutes (around 5 or so) for the center to set in a larger pan. 🙂

  11. This was perfect for a blustery October morning! We only had quick oats instead of old-fashioned, so I reduced the bake time to 20 minutes. I’m sure the consistency is better with the recommended old-fashioned oats, but this was passable and not too mushy. The flavors are delicious, and I like the extra color, moistness, and fiber that comes with the pumpkin. My six-year-old asked for seconds!






  12. How long can the pumpkin baked oatmeal stay out of the refrigerator? I forgot to put it in for 8 hours. Should I throw it away?

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