Pumpkin Baked Oatmeal
Posted Aug 29, 2020, Updated Mar 25, 2024
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This Pumpkin Baked Oatmeal recipe is a delicious, healthy fall breakfast. It is perfectly spiced, moist and topped a delicious 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 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.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
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.
Begin by combining the dry ingredients in a medium bowl. This ensures they will be evenly distributed in the batter!
Next, whisk the wet ingredients (pumpkin, vanilla, maple syrup, applesauce and egg) together in a large bowl until the mixture is smooth. Then add the milk and whisk to combine.
Once the mixture is smooth, add the dry ingredient mixture to the wet ingredients and stir until the pumpkin oatmeal batter is homogenous (uniform throughout).
Bake & Cool
Pour the batter into a greased baking dish and bake until the top is set and slightly browned.
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!
Assemble
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 or pumpkin spice latte) for a delicious fall breakfast. You can also serve it cold and it tastes like a healthy pumpkin cake.
Prepare in Advance
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!
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.
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.
Pumpkin Baked Oatmeal Recipe FAQ
This pumpkin baked oatmeal is very nutritious and made with wholesome ingredients.
This recipe lasts for up to 5 days when stored in an airtight container in the refrigerator, or 2 months in the freezer.
No! You can omit the glaze and this pumpkin baked oatmeal still tastes great on it’s own.
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Pumpkin Baked Oatmeal Recipe
Ingredients
Pumpkin Baked Oatmeal
- 1 ½ cups quick-cooking oats
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup unsweetened applesauce
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup pure maple syrup
- ¾ cup milk
- 1 tsp pure vanilla extract
Glaze
- 4 ounces cream cheese room temperature
- 3 Tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×9” baking pan, set aside.
- In a small bowl mix together the oats, almond flour, 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
- 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 flour. 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 increase the amount of oatmeal by ¼ cup and omit the almond flour.
- 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 Tablespoon ground chia or flax seeds with 2 ½ Tablespoons 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 dairy-free version either omit the glaze or use a vegan cream cheese.
- Pumpkin Pie Spice. Use store bought or make your own!
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish! I made this exactly as per recipe except added in a handful of raisins. I baked it in the toaster oven (which usually bakes up quicker), but it was quite wet so needed and extra 10-15 minutes. Next time I will reduce the milk to half cup and maybe mix in some ground flax. Really yummy flavour though. Tastes a treat for breakfast. (Perfectly sweet without the glaze).
Thank you Kelsey!
This was really good. I have a larger family could I just double this recipe and put it in a 9×13 pan?
Today I doubled this recipe in a 9×13 and for the baked oatmeal part I doubled the dry ingredients and did a generous 1.5x of the wet ingredients. It turned out great and cooked in the right amount of time. I did not try doubling the wet ingredients due to prior bad experiences doubling wet ingredients when baking but it’s possible it would turn out fine.
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!
The list at the top says to use an 8X8 pan, but the instructions say to grease a 9X9 one. Which is correct?
Both sizes work perfectly!
Where did you get those beautiful plates from??
THANK YOU!!! for the beyond delicious recipe. i made it this morning for breakfast. so excited there are leftovers!☺
I was just curious as to how many slices I should cut the loaf into so that it would amount to 157 calories?
Is there anything I can substitute for the applesauce? I have all of the ingredients except that!