Baked Pumpkin Oatmeal – Studded with pecans and laced with the perfect blend of warm spices, this cozy pumpkin 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? 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 million and one pumpkin oatmeal 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 pumpkin baked oatmeal ever…
Here’s What Goes Into 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 (which won’t cook through and need more liquid) or quick-cooking (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 oatmeal a bit of puff when it cooks. I love that it adds some lightness!
- Some Simple Seasonings. I love the flavor of this oatmeal! You’ll mix in cinnamon, nutmeg, cardamom, and salt, along with some vanilla which give this some serious pumpkin pie vibes.
- Chopped Pecans. For a bit of crunch, I love mixing in some chopped 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–dairy milk, rice, coconut, oat, cashew, etc.
- Pumpkin Puree. Unsweetened pumpkin works great for baked pumpkin oatmeal since 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.
- A Chia Egg or An Egg (If Not Vegan). For a vegan baked pumpkin oatmeal, you’ll use a chia 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.
Mix It Up! Try Some Of These Other Mix-Ins For Baked Pumpkin Oatmeal:
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:
- 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.
- Chocolate Chips. My kids love anything pumpkin chocolate chip, so sometimes I’ll add a few chocolate chips to our baked pumpkin oatmeal. It’s delicious!
- 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!
- 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!
FAQ + Tips on This 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 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 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!
How Long Does Pumpkin Baked Oatmeal Stay Fresh? It reheats well, but it’s best used within 3-5 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 Mill, Thrive Market, One Degree, and Trader Joe’s. Just look for that “certified gluten-free” classification!