Soft and Chewy Baked Pumpkin Oatmeal

Oct 13, 2022 (Last updated Jan 15, 2025) by Hannah Sunderani

Soft and Chewy Baked Pumpkin Oatmeal

A delicious soft and chewy baked pumpkin oatmeal recipe made with canned pumpkin and pumpkin pie spice for the ultimate pumpkin flavour. Try this vegan breakfast staple this fall – it’s guaranteed to be a hit for meal prep, serving crowds for a cozy brunch, and all-time family favourite.

The Perfect Fall Breakfast

My Pumpkin Pie Overnight Oats are the perfect way to celebrate pumpkin season when it’s still warm during the beginning of fall. This pumpkin oatmeal bake, however, is the best cozy bake for cooler fall mornings! It’s a healthy breakfast filled with real pumpkin, healthy fats, warm spices, natural sweetness, and a sprinkle of chocolate chips. Soft and chewy, so simple, wholesome, and most importantly – loved by kiddos! 

Bake it up this weekend and reheat all week long for a warming pumpkin recipe! All you need is a few healthy ingredients and minimal clean-up.

This Baked Oatmeal Recipe is….

• vegan
• gluten-free
• toddler and kid approved
• newbie cook approved
• loaded with pumpkin and pumpkin spice
• healthy and wholesome
• made with less than 10 ingredients
• made with pantry staples

Main Ingredient Notes

• Old-fashioned oats – I like to use old-fashioned or 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 the typical egg with 3 tablespoons of ground chia to make a chia egg. 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 eggs in this recipe.
• Canned pumpkin puree – Using canned pumpkin makes this baked oatmeal a simple pantry-staple recipe, yet is still full of real pumpkin flavour. If pumpkin puree is out of stock, try sweet potato puree or butternut squash puree for a similar flavour profile! 
• Pumpkin Spice – Adds a warm, cozy depth of flavour and helps to enhance the pumpkin flavour. If you do not have access to a pumpkin pie spice mix, make your own pumpkin pie spice from scratch! 
• Almond milk – My favourite dairy-free milk to use in my oatmeal bakes is almond milk. I can easily make it at home with my Almond Cow and it’s much creamier than store-bought versions. 
• Almond butter – In order to make this vegan breakfast recipe oil-free, I’ve opted for a creamy almond butter instead of avocado oil. It adds a similar moisture to the bake without overpowering the flavour. You can swap in another nut butter, but note that nut butters like peanut butter will be much stronger in flavour. 
• Maple syrup – A little maple syrup adds a touch of natural sweetness that enhances the subtle sweetness in the pumpkin. You can also replace maple syrup for agave or honey if not vegan. 
• Chocolate chips – I love the flavour combo of pumpkin and chocolate (if you do too, you must try my Pumpkin Chocolate Chip Cookies and Pumpkin Chickpea Blondies!). If you prefer, you can omit the chocolate chips entirely, or replace them with chopped pecans or walnuts. 

Make this recipe with me on Youtube!

How to Make Baked Pumpkin Oatmeal

Making an oatmeal bake from scratch is so much simpler than you think! 

To start, mix together the oats, ground chia, pumpkin pie spice, baking powder and sea salt in an 8×11 baking dish. 

In a separate, small mixing bowl, combine the pumpkin puree, almond milk, pure maple syrup, almond butter, and vanilla extract. Whisk these ingredients together until smooth and well combined. 

Pour the wet ingredients into the dry ingredients and whisk well to combine.

Finally, sprinkle the bake with chocolate chips and bake in an oven preheated to 350F/180C until the edges are golden brown and the oatmeal bake is set, about 40 minutes. 

Once ready, remove the bake from the oven, let cool for 10 minutes before slicing and serving individual portions. Alternatively, let the bake cool completely and refrigerate for meal prep! 

How long does this recipe keep?

Baked oatmeal will keep for up to 7 days when stored in the fridge in an air-tight container. If you’re making this recipe for meal prep, try cutting the bake into individual portions and store in separate containers that are easy to take on the go. Alternatively, refrigerate directly in the baking dish after it has cooled to room temperature. 

Enjoy leftovers cold or warm. To re-heat slice into individual portions and microwave slices of baked oatmeal in a microwave-safe dish in 30 second increments (I usually microwave for a total of 1 to 2 minutes, depending on the serving size). 

Can you freeze baked pumpkin oatmeal?

Yes! All of my his baked oatmeal recipes freeze well, this pumpkin oatmeal included. To freeze, cool completely to room temperature, then tightly wrap the entire baking dish in tin foil and freeze for up to 3 months. You can also freeze individual slices for faster thawing and reheating (great for busy mornings!).

How to reheat from frozen?

To reheat from frozen: preheat the oven to 350F/180C – cover the baking dish with 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.

Recipe Tips 

• Adjust the amount of almond milk as needed. Both homemade pumpkin puree and different brands of pumpkin puree contain varying levels of moisture. Depending on your particular brand or homemade version, you may need to adjust the almond milk. The oatmeal bake batter should be wet, but not overly soupy. For a helpful reference, view the right consistency of this bake and make this recipe with me on my Youtube channel. 
• Use the right type of oats! For the best textured oatmeal bake, rolled oats are necessary. Steel cut oats will not work here and are better suited for these Overnight Steel Cut Oats or Instant Pot Steel Cut Oatmeal.
• Make sure to buy pumpkin puree, not pumpkin pie filling. When reading the label, the only ingredient should be pumpkin. If it contains added sugar, it is mean to be used as a pie filling and will taste too sweet in this breakfast recipe. 
• Use up the remaining pumpkin puree! This recipe requires 1 cup of pumpkin puree. A whole can of pumpkin puree is usually closer to 2 cups. Use up the remaining pumpkin puree by making my Pumpkin Chocolate Chip Cookies. Alternatively, if you are looking for a recipe that uses a full can of pumpkin, try my Pumpkin Mac and Cheese or this Vegan Chocolate Pumpkin Cheesecake! 

More Vegan Breakfast Recipes You Might Like:

• Healthy Pumpkin Pie Overnight Oats
• Savoury Oatmeal with Squash and Pepita
• Savoury Pumpkin Fritters
• 15-Minute Apple Pie Oatmeal (Vegan)
• Perfect Steel Cut Oatmeal with Caramelized Bananas

I hope you love this baked pumpkin oatmeal as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! 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. 

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See more step-by-step instructions by visiting the recipe story here!

• Fall
• 10 ingredients or less