Pumpkin Baked Oatmeal Recipe

5 from 20 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!

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Laura

Equipment

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.
Pumpkin Pie Spice. Use store bought or make your own!

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice!

Or, to make only 1 tablespoon of pumpkin pie spice combine:

1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice

To make ahead:

This recipe can be made and baked ahead of time (the night before, days before, etc.) and served warm or cold. I suggest storing it in individual portions wrapped in plastic wrap in an airtight container in the fridge or freezer.

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