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.
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.
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!
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…..
That sounds delicious to me!
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.
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.
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!
I cant seem to find almond meal. What can i replace it with?
Thanks, Carol
You can use almond flour, or you can simply replace it with more oatmeal!
This is baking in my oven right now!!! I can’t wait to taste it. I’m certain it’s going to be fantastic. Thanks for the recipe!
YAY! I know you will LOVE it! 🙂
looks great! Question on nutrition facts. they look small.. 🙂 HOw many servings does this make?
This looks amazing! Did you use soft or whipped cream cheese for the glaze? I’ll be making it vegan and need to know if I should use Daiya (soft like Philadelphia cream cheese) or whipped (like Temp Tee).
Hey Shari! Great question! Definitely use Daiya that has the consistency of Philadelphia (block) cream cheese!
I am allergic to apples. What would be a good substitute for the 1C applesauce?
Thanks!!
You could try mashed banana! Or extra pumpkin…but then you would almost definitely want to increase the sweetener because one of the roles of the applesauce is to naturally add a little sweetness!
Omg this looks so good! Will it work with rolled oats instead of quick cooking oats?
Hey Laura! Yes! rolled oats work but the texture will be chewier. You could always pulse the rolled oats in a blender or food processor before using to help with the texture!