Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal recipe is a delicious, healthy fall breakfast. It is perfectly spiced with a beautiful texture and topped a delicious cinnamon cream cheese glaze. Baked pumpkin oatmeal is easy to make with a handful of nutritious ingredients, and it's freezer-friendly!

I love everything about the fall. The changing of the seasons brings so much to be thankful for. The crisp cool mountain air, the warm colors of the changing leaves, and the ability to cuddle up in a cozy sweater with all the fall foods, like this Pumpkin Baked Oatmeal. 

This baked pumpkin oatmeal recipe is everything breakfast should be. Healthy, filling, packed with protein, fiber and veggies! Plus it's irresistibly delicious. I mean pumpkin and maple cinnamon cream cheese glaze that's naturally sweetened?! I'll take a giant serving please and thank you.

Oats and almond meal provide fiber and protein. Pumpkin is a nutritional powerhouse, delivering many vitamins and antioxidants! Using applesauce and maple syrup in place of sugar naturally sweetens this pumpkin baked oatmeal, plus it's gluten-free and easily made dairy-free/vegan. 

Pumpkin Baked Oatmeal: Ingredients & Substitutions

This recipe is absolutely delicious as-is, but here are a few possible substitutions!

• Quick-cooking oats. Old-fashioned oats can be used in this pumpkin oatmeal recipe. You will have to increase the bake time and the end result will be chewier! Steel cut oats will not work in this recipe.
• Almond meal. If you are allergic to nuts there are are few possible substitutions: oat flour, all-purpose gluten-free flour, tapioca flour/starch, all-purpose or whole wheat flour (not gluten-free). You can also just increase the amount of oatmeal by ¼ cup and omit the almond meal. 
• Maple syrup. Honey or agave can be used in place of maple syrup.
• Egg. For a vegan version substitute a chia/flax egg. To make: Mix 1 TBS ground chia or flax seeds with 2 ½ TBS warm water and let stand for 5 minutes.
• Milk. Any variety of dairy or non-dairy milk works well in this recipe. Our favorite choices are whole milk, 2% milk and almond milk.
• Cream cheese. For a vegan version either omit the glaze or use a vegan cream cheese.

How to make Pumpkin Baked Oatmeal

This baked pumpkin oatmeal is easy to make, but as always we'll walk through the process step-by-step, and don't forget to watch the video. 

Combine Dry Ingredients

Begin by combining the dry ingredients in a medium bowl. This ensures they will be evenly distributed in the batter!

Combine Wet Ingredients

Whisk together the wet ingredients (pumpkin, vanilla, maple syrup, applesauce and egg), until the mixture is smooth. Then add the milk and whisk to combine. 

Add dry ingredients

Add the dry ingredient mixture to the wet ingredients and stir until the pumpkin oatmeal batter is homogenous (uniform throughout). 

Bake

Pour the pumpkin baked oatmeal batter into a greased baking dish and bake until the top is set and slightly browned. 

Cool

Let the baked pumpkin oatmeal cool while you move on to the next step!

Make the glaze

Either in a medium bowl with a handheld mixer or whisk, or in the bowl of a standing mixer, beat or whisk the glaze ingredients together until smooth. Be sure all ingredients are at room temperature for easy mixing. 

Note: you will likely have extra glaze, but we never mind having a little extra! 

Put it together

Drizzle the glaze on top of the slightly cooled baked pumpkin oatmeal.

Serve

Serve warm with a warm cup of coffee (or this mocha latte) for a delicious fall breakfast! You can also serve it cold and it tastes like a healthy pumpkin cake! 

Store

Store and leftovers of this pumpkin baked oatmeal in an airtight container in the refrigerator. To serve warm, you can reheat it in the microwave or in the oven turned to warm. If you will be reheating it I recommend saving some of the glaze to put on after it’s warm.

To freeze

This baked pumpkin oatmeal freezes beautifully. I recommend freezing it in individual slices so you can pull one out at a time to enjoy in the mornings.  Flash-freeze the slices on a baking sheet. Once they are frozen wrap them in plastic wrap and put them in an airtight container. Freeze for up to 3 months. 

How to make this recipe ahead of time

This Pumpkin Baked Oatmeal can be made ahead of time and served warm or cold. If you need a grab-and-go breakfast, simply wrap individual portions in plastic wrap and toss them in your gym bag on your way out the door!

Recipe FAQ

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Photos in this post taken by the talented Molly from Yes To Yolks! 

More delicious pumpkin and fall recipes!

If you like this pumpkin baked oatmeal, you will also love these recipes: 

• The best pumpkin bread ever. Or try this equally delicious paleo pumpkin bread. 
• I've never eaten a better Pumpkin Pie before in my life (it's made completely from scratch)! Also try this dairy-free pumpkin pie! 
• These baked pumpkin donuts are healthy and delicious.
• This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!
• This literally the best pumpkin cake with cream cheese frosting I've ever had - ever. 
• Spruce up your coffee with this healthy pumpkin coffee creamer!
• Try these pumpkin overnight oats and these pumpkin pancakes too!

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