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You are here: Home / Breakfast / Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Last updated on September 30, 2020. Originally published August 29, 2020 47 Comments

Jump to Recipe

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!

a piece of pumpkin baked oatmeal on a plate drizzled with glaze

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 in a baking dish drizzled with cream cheese glaze

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 1/4 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 1/2 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.

overhead photo of the ingredients in this pumpkin baked oatmeal recipe

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!

two overhead photos showing how to make pumpkin baked oatmeal

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. 

two overhead photos showing how to make pumpkin baked oatmeal

Add dry ingredients

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

two overhead photos showing how to make pumpkin baked oatmeal

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!

two overhead photos showing how to make pumpkin baked oatmeal

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!

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5 from 10 votes

Pumpkin Baked Oatmeal Recipe

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!
Course Breakfast
Cuisine American
Keyword baked oatmeal recipe, pumpkin baked oatmeal, pumpkin breakfast recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 9 Servings
Calories 157.9kcal
Author Laura

Equipment

  • measuring spoons
  • measuring cups
  • spatula
  • glass batter bowl
  • 9x9" baking pan

Ingredients

Pumpkin Baked Oatmeal

  • 1 ½ cups quick-cooking oats
  • ¼ cup almond meal
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 cup unsweetened applesauce
  • ½ cup pumpkin puree
  • 1 large egg lightly beaten (Vegan: 1 TBS ground flaxseed/chia seeds with 2 ½ TBS warm water)
  • ¼ cup pure maple syrup or honey
  • ¾ cup unsweetened vanilla almond milk
  • 1 tsp pure vanilla extract

Maple cream cheese glaze:

  • 4 oz cream cheese room temperature
  • 3 TBS pure maple syrup
  • ¼ tsp ground cinnamon
  • ¼ tsp pure vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 9x9” baking pan, set aside.
  • In a small bowl mix together the oats, almond meal, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  • In a large bowl, mix together the applesauce and pumpkin puree.
  • Add the egg and maple syrup and stir until combined.
  • Add the almond milk and vanilla and stir until completely combined.
  • Add dry ingredients to the wet ingredients and stir until completely combined.
  • Pour batter into prepared baking dish.
  • Bake in the preheated oven for 30-35 minutes or until the stop is set and slightly browned. Remove from oven and let the oatmeal cool to room temperature.
  • While oatmeal is baking/cooling, add glaze ingredients to a medium bowl or the container of your standing mixer and whisk/beat until combined.
  • Once the oatmeal has cooled, drizzle or spread the glaze on top! Cut and serve!
  • This pumpkin baked oatmeal can be served warm or cold! Store it in an airtight container in the refrigerator and reheat in the microwave. If you will be reheating it I recommend saving some of the glaze to put on after it’s warm!

Video

Notes

Ingredient 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 1/4 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 1/2 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.

To Store

Store any leftovers 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: 

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. 

Nutrition

Calories: 157.9kcal | Carbohydrates: 25g | Protein: 4.2g | Fat: 5.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 27.7mg | Sodium: 154mg | Potassium: 53.5mg | Fiber: 2.8g | Sugar: 14g | Vitamin A: 1850IU | Vitamin C: 0.8mg | Calcium: 108mg | Iron: 1.5mg

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!

 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Cashew Chicken Stir Fry
Best Flourless Chocolate Cake Recipe (Gluten-Free)
Best Christmas Cookie Recipes

Filed Under: Breakfast, Dairy-free, Fall Recipes, Gluten-Free, Pumpkin Recipes, Recipe Videos, Recipes, Vegan Tagged With: breakfast, oatmeal, pumpkin

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Reader Interactions

Comments

  1. Melissa

    October 19, 2020 at 4:59 pm

    5 stars
    This was AMAZING!!! I needed something for a women’s Bible study tomorrow morning, so I thought I’d give it a test-run tonight, and I was over-the-moon! I haven’t even made the maple cream cheese glaze yet, so it is bound to get even better! I am very excited to serve it tomorrow morning! THANK YOU!

    Reply
  2. June Compton

    September 29, 2020 at 2:33 pm

    The list at the top says to use an 8X8 pan, but the instructions say to grease a 9X9 one. Which is correct?

    Reply
    • Laura

      September 29, 2020 at 3:58 pm

      Both sizes work perfectly!

      Reply
  3. Jessica

    September 10, 2020 at 5:09 pm

    Where did you get those beautiful plates from??

    Reply
  4. Kaitlyn Friesen

    October 12, 2019 at 10:03 am

    5 stars
    THANK YOU!!! for the beyond delicious recipe. i made it this morning for breakfast. so excited there are leftovers!☺

    Reply
  5. Maricela Fajardo

    October 11, 2019 at 3:14 pm

    I was just curious as to how many slices I should cut the loaf into so that it would amount to 157 calories?

    Reply
  6. Shannon

    October 6, 2019 at 5:17 pm

    Is there anything I can substitute for the applesauce? I have all of the ingredients except that!

    Reply
  7. Angel

    September 17, 2019 at 4:58 pm

    Could you please advise what the texture in the middle is supposed to be like? Mine seems to have too much moisture as it’s really sticky & falling apart. I did exactly as recipe says for ingredients & baking time. Thank you in advance for your reply.

    Reply
    • Laura

      September 18, 2019 at 4:06 pm

      Hey Angel! It’s supposed to be moist, but definitely not sticky or falling apart! It’s possible your oven just bakes differently and it needed to be baked longer!

      Reply
      • Alison Marie

        September 27, 2019 at 1:10 pm

        What do you think about substituting butternut squash puree for the canned pumpkin? We always have tons of squash in the house and it’s super easy for me to cook the squash down in the instant pot, as opposed to heading out to the store to get a can of pumpkin…..

        Reply
        • Laura

          September 27, 2019 at 1:43 pm

          That sounds delicious to me!

          Reply
  8. Meghann Bower

    November 14, 2018 at 8:18 am

    I’m excited to try this recipe on Thanksgiving morning! One question though: can I finish steps 1-8, put the casserole dish in my fridge overnight, and then pop in the oven first thing in the morning? I’m really looking for a way NOT to cook for breakfast since I’ll be cooking in the afternoon.

    Reply
  9. Gina

    October 26, 2018 at 2:21 pm

    Just made this (on a Friday) for my daughter, she is looking for something different to eat in the mornings before school. Tried a little square, then went back for another little square, then another….I had to put it away before I eat too much and there’s nothing left for her. Not sure it will make it past the weekend! So moist and delicious! Thank you for the recipe.

    Reply
  10. Abby

    October 21, 2018 at 2:09 pm

    5 stars
    I made this Pumpkin Baked Oatmeal today and OH MY GOSH, SO GOOD. This will definitely be something I make during the Fall season again and again. I was a little concerned that there would be a pumpkin-apple flavor which seemed kind of weird, but it was just full on delicious pumpkin! It would be good on its own but the addition of the cream cheese topping is amazing. Can’t wait to share with family and friends!

    Reply
  11. Carol Moody

    October 17, 2018 at 6:14 pm

    I cant seem to find almond meal. What can i replace it with?

    Thanks, Carol

    Reply
    • Laura

      October 18, 2018 at 6:50 am

      You can use almond flour, or you can simply replace it with more oatmeal!

      Reply
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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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