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You are here: Home / Breakfast / Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Last updated on October 8, 2019. Originally published September 14, 2017 43 Comments

Recipe Pin Recipe

This Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze is the perfect healthy fall breakfast recipe. Loaded with protein, fiber and nutrients it’s gluten-free, has no refined sugar and can be dairy-free & vegan-friendly!

Overhead view of Pumpkin Baked Oatmeal in a baking dish with a cream cheese frosting drizzle

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 comfort foods…like this Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze

Overhead view of a baking dish of Pumpkin Baked Oatmeal without drizzle

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

Really, is there a better partner pumpkin baked goods than cream cheese frosting? I guess the pumpkin-chocolate combination might be a contender {but what sweet treat   doesn’t go well with  chocolate}?!

Front view of a spoon drizzling cream cheese glaze on Pumpkin Baked Oatmeal

I created this recipe because you all love this Peanut Butter Banana Baked Oatmeal sooo much, that I thought the fall needed it’s own version.

Pumpkin Baked Oatmeal…why we love it!

1. It’s healthy.

This recipe is gluten-free and has no refined sugar. It can also be dairy-free by either omitting the glaze all together {but please don’t it’s sooo good} or simply using a vegan cream cheese!

But let’s not only label this dish for what it’s free from…let’s celebrate all the goodness that it does posses. 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 also makes this a wonderful healthy breakfast!

Overhead view of a baking dish of Pumpkin Baked Oatmeal cut into 6 squares with one removed

2. It’s easy to make.

Just a little measuring stirring and baking is all it takes to make this Pumpkin Baked Oatmeal. Plus this recipe calls for ingredients that most of us keep on hand {and if you don’t you totally should}! 😉 

3. It’s convenient & can be made ahead!

Yes that’s right! This Pumpkin Baked Oatmeal can be made ahead of time and served warm or cold! Store it in an airtight container in the refrigerator and reheat in the microwave. If you will be warming it, I recommend saving some of the glaze to put on once it’s reached your desired cozy temperature!

If you need a grab-and-go breakfast, simply cover individual portions in plastic wrap and toss them in your gym bag on your way out the door!

Front view of a spatula holding a piece of Pumpkin Baked Oatmeal over the baking dish

4. Pumpkin Baked Oatmeal is Kid-Friendly

So you see, your fall needs this Pumpkin Baked Oatmeal recipe! My kids love it! My daughter would’ve eaten the glaze with a spoon if I let her! LOL

Magically it’s both fluffy and dense. With every bite, the aroma of falls spices tickles your senses! Grab a cup of coffee and get ready for morning bliss!

front view of a baking dish of Pumpkin Baked Oatmeal with one piece removed

How to make Pumpkin Baked Oatmeal

This is a really simple recipe with nothing exceptional to note about the making of it!

  • Simply mix together your dry & wet ingredients separately and then stir them together! Pop in your greased pan and bake! When it’s done, the top will spring back when pressed and the sides will be slightly brown.
  • Note: You will have extra cream cheese glaze. However I never consider that a problem! 😉 My kids love adding extra “frosting” {and let’s be honest, I do too}!

Overhead view of a piece of Pumpkin Baked Oatmeal on a plate with the baking dish in the background

Pumpkin Baked Oatmeal: Substitutions

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

  • Quick-cooking oats. Old-fashioned oats Taste delicious in this 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).
  • Maple syrup. Honey is a delicious substitute for 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.
  • Almond milk. Any variety of dairy or non-dairy milk works well in this recipe!
  • Cream cheese. For a vegan version either omit the glaze or use a vegan cream cheese!

Front view of a piece of Pumpkin Baked Oatmeal on a plate

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Pumpkin Baked Oatmeal
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5 from 9 votes

Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze

This Pumpkin Baked Oatmeal with a Maple Cinnamon Cream Cheese Glaze is the perfect healthy fall breakfast recipe. Loaded with protein, fiber and nutrients it's gluten-free, has no refined sugar and can be dairy-free & vegan-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

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

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!

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

front view of a piece of Pumpkin Baked Oatmeal on a spatula being held in front of the baking dish

Question: Have you started baking with pumpkin yet this season? 

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:

Cheesy Sausage Gnocchi
Easy No Knead Bread
Homemade Honey Whole Wheat Bread

Filed Under: Breakfast, Gluten-Free, Recipes, vegan Tagged With: breakfast, gluten free, oatmeal, pumpkin

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Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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! 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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