Baked Pumpkin Oatmeal
Oct 13, 2022 (Last updated Jan 5, 2023) by Hannah Sunderani
Baked Pumpkin Oatmeal
Hiya friends! Today I’m sharing a delicious recipe for Baked Pumpkin Oatmeal! This recipe is perfectly moist and sweet. It uses canned pumpkin and pumpkin spice for delicious pumpkin flavour!
It’s a great recipe to meal-prep. You can refrigerate of freeze, and it reheats well! The recipe requires just a few pantry ingredients and minimal clean-up.
After my Baked Apple Oatmeal, Chocolate Chip Banana Baked Oatmeal and Blueberry Banana Baked Oatmeal were such a hit, I needed to bring you a fourth variation to show just how versatile baked oats can be! This version is showcasing pumpkin as the star ingredient for a festive fall breakfast!
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
Baked Pumpkin Oatmeal Recipe
This baked pumpkin oatmeal recipe is:
- vegan
- gluten-free
- family-friendly (feeds a crowd)
- loaded with pumpkin and pumpkin spice
- healthy and wholesome
- made with less than 10 ingredients
- made with pantry staples
The main ingredients in the recipe are:
Old-fashioned rolled oats – the base of this recipe is oats, of course! I like to use old-fashioned rolled oats for baking because it holds its texture well. Old-fashioned rolled oats have a chewy soft texture, and a creamy consistency.
Learn more about the different Types of Oats and how to use them.
Ground chia – This recipe is vegan, so we’re replacing egg with 3 tablespoons of ground chia. You can make ground chia at home by pulsing chia seeds in your blender or food processor until powder consistency.
You can also replace ground chia for ground flax in this recipe.
Canned pumpkin puree – Pumpkin puree bring the pumpkin flavour. Using canned pumpkin makes this baked oatmeal a simple pantry-staple recipe.
Pumpkin Spice – We are adding to the pumpkin flavour with pumpkin pie spice! This recipe is full of fall-flavour and cozy spice.
As you can see, this recipe is so simple, easy to make and wholesome! You can feel good about indulging in this sweet bake for a healthy vegan breakfast recipe.
And, it’s popular with the little ones! My son Ollie LOVED this baked pumpkin oatmeal recipe. (It’s a great way to sneak in some veggies, in this case -pumpkin!) Which is why I have given it my Toddler and Kid stamp of approval.
How to make Baked Pumpkin Oatmeal
It couldn’t be easier to make baked pumpkin oatmeal!
We start by throwing the dry ingredients into a rectangular baking dish and mix together.
In a small mixing bowl, combine the wet ingredients and whisk to combine. Then, pour the wet ingredients into the baking dish and whisk until well combined.
Sprinkle with chocolate chips and pop in the oven to bake at 350F/180C for 40 minutes, or until the edges are lightly browned.
I told you it was easy to make this baked pumpkin oatmeal – it’s minimal prep and easy clean up!
What type of oats should I use?
This recipe works best with old-fashioned rolled oats – they keep their texture nicely and are great for baking! Which is why I recommend it for baking.
Old-fashioned rolled oats are also less processed than quick oats. They have a chewy soft texture, and a creamy consistency. Enjoy cooking them baked oatmeal recipes like this one, or classic oatmeal recipes like my chocolate oatmeal.
Use them to make overnight oats, pancakes, waffles, oatmeal cookies, granola, and smoothies. (As you can see, they’re very versatile!)
To learn more about the different Types of Oats and how to use them I highly recommend checking out my blog post on it.
Can I replace chocolate chips with something else?
Absolutely! I love the flavour combo of pumpkin and chocolate! But if you prefer, you can omit the chocolate chips entirely, or replace with chopped pecans or walnuts.
How long does this recipe keep?
This recipe will keep for one week. Store in the fridge in an air-tight container. Serve cold or reheated. The choice is yours!
Can you freeze Baked Pumpkin Oatmeal?
Yes! This baked pumpkin oatmeal freezes really well. Tightly wrap the entire baking dish in tin foil and freeze for up to 3 months.
Or, transfer individual slices to an air-tight container and freeze for up to 3 months.
How to reheat from frozen
To reheat from frozen: preheat the oven to 350F/180C – cover the baking dish with tin foil and bake for 20 minutes.
To reheat individual slices in the microwave: Microwave for 1 minute, followed by 30 second increments until warmed to your liking.
Other baked oatmeal recipes you might like:
If you’re digging this baked oatmeal recipe, you might also like these:
So there we have it, a delicious recipe for baked pumpkin oatmeal that’s sweet, scrumptious and full of pumpkin flavour and pumpkin spice! It’s a healthy recipe that’s vegan, gluten-free and great for meal-prep. Requires minimal effort, simple clean-up and a family favourite!
I really think you’re going to love this recipe as much as we do! If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
PIN IT!
Baked Pumpkin Oatmeal
Ingredients
Dry Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 3 tbsp ground chia seeds (or ground flax seeds)
- 1 1/2 tsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp sea salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 1/4 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 2 tsp vanilla extract
- 1/3 cup vegan chocolate chips
Instructions
- Preheat oven to 350F/180C. In a rectangular 8×11-inch baking dish, add the oats, ground chia, pumpkin spice, baking powder, and salt. Mix together.
- In a small mixing bowl combine the wet ingredients: pumpkin, almond milk, maple syrup, almond butter and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry and whisk together to combine. Sprinkle with chocolate chips and bake until the edges are golden and the mixture is set, 40 minutes. Let cool for 10 minutes before cutting into slices and serving, or allow to cool completely.
Notes
Approvals
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