GF OF SF

Soft and Chewy Baked Pumpkin Oatmeal

5 from 1 vote

Vegan, gluten-free and made with pantry ingredients. This is a simple baked oatmeal recipe full of pumpkin flavour and pumpkin spice! A great meal-prep recipe to feed a family!

Prep Time: 15

Cook Time: 40

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Oct 13, 2022 (Last updated Sep 26, 2025) by Hannah Sunderani

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.

freshly baked pumpkin oatmeal in baking dish

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 simple wholesome breakfast filled with real pumpkin, warm spices, natural sweetness, and a sprinkle of chocolate chips.

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

close up of baked pumpkin oatmeal with a little but of milk on top

This Baked Oatmeal Recipe is….

vegan and gluten-free
toddler and kid approved
newbie cook approved
made with less than 10 ingredients

Main Ingredient Notes

Old-fashioned oats – 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.
Ground chia – This recipe is vegan, so we’re replacing the typical egg with 3 tablespoons of ground chia to make a chia egg. I also recipe tested this with flax eggs and it worked great.
Canned pumpkin puree – Using canned pumpkin makes this baked oatmeal a simple pantry-staple recipe, yet is still full of real pumpkin flavour. I also recipe tested this with sweet potato puree and butternut squash puree and it was quite delicious!!
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.
Almond butter – In order to make this vegan breakfast recipe oil-free, I’ve opted for a creamy almond butter. 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. My favourite was the almond butter when I was recipe testing this.

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!

Pumpkin puree, almond milk, pure maple syrup, almond butter, and vanilla extract whisked together until smooth and well combined in a small mixing bowl. — Whisk together pumpkin puree, almond milk, pure maple syrup, almond butter, and vanilla extract.

All of the dry ingredients mixed together in a rectangular baking tray. — Whisk together pumpkin puree, almond milk, pure maple syrup, almond butter, and vanilla extract.

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).

pumpkin baked oatmeal in white bowl pouring milk over top

photo of baked oatmeal in white bowl with the baked dish behind it

Can you freeze baked pumpkin oatmeal?

Yes! All of my 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.

side angle of pumpkin baked oats in baking dish with one piece removed

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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Soft & Chewy Baked Pumpkin Oatmeal

5 from 1 vote

By Hannah Sunderani

Vegan, gluten-free and made with pantry ingredients. This is a simple baked oatmeal recipe full of pumpkin flavour and pumpkin spice! A great meal-prep recipe to feed a family!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Serves people

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.

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Notes

This recipe will keep for up to one week. Store in an air-tight container in the refrigerator. Alternatively, cover the baking dish with plastic wrap and refrigerate.

Be sure that the baked oatmeal has cooled completely before storing. To re-heat, pop in the microwave in 30 second increments for 1 to 2 minutes. (This recipe is also delicious cold.)

This pumpkin oatmeal can be frozen. Wrap the entire baking dish really well 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.

To reheat from frozen: preheat the oven to 350F/180C – cover the baking dish with tin foil and bake for 20 minutes.

Or, reheat individual slices in the microwave. Starting with 1 minute and followed by 30 second increments until warmed to your liking.

Chocolate chips can be replaced for chopped pecans or walnuts.