Pumpkin Baked Oatmeal is a scrumptious combination of warm pumpkin spice, pumpkin puree and perfectly sweet maple flavoring. This Thanksgiving-inspired baked oatmeal is a boost of nutrients before the big meal and it feeds a crowd, so it’s great for serving to overnight guests.

Pumpkin Cranberry Baked Oatmeal is a scrumptious combination of warm pumpkin spice, tart cranberries and perfectly sweet maple flavoring. (vegan, gluten-free & dairy-free)

After much thought, I’ve finally completed my Thanksgiving Day menu. I really like to keep our breakfast meal healthier and save the indulgence for the main meal. This year, I’ve decided on a family favorite- Pumpkin Baked Oatmeal. This naturally vegan, gluten-free and dairy-free baked oatmeal breakfast meal is one everyone enjoys.

Pumpkin Cranberry Baked Oatmeal is a scrumptious combination of warm pumpkin spice, tart cranberries and perfectly sweet maple flavoring. (vegan, gluten-free & dairy-free)

I plan to whip it up ahead of time, so that when overnight guests begin to stir, in the morning, I can pop it in the oven and have it ready-to-go quick and easy. Your house will smell amazing while it’s cooking, so I guarantee they’ll be at the kitchen table lickety-split! I highly recommend that you make this Pumpkin Baked Oatmeal! It’s-

warm
comforting
perfectly pumpkin-y
subtly spiced
and oh so satisfying!

Pumpkin Cranberry Baked Oatmeal is a scrumptious combination of warm pumpkin spice, tart cranberries and perfectly sweet maple flavoring. (vegan, gluten-free & dairy-free)
Pumpkin Cranberry Baked Oatmeal is a scrumptious combination of warm pumpkin spice, tart cranberries and perfectly sweet maple flavoring. (vegan, gluten-free & dairy-free)
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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a scrumptious combination of warm pumpkin spice, pumpkin puree and perfectly sweet maple flavoring.
Author: Kim

Ingredients

  • 2 cups old-fashioned rolled oats, certified gluten-free oats, if desired
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree, not pumpkin pie filling
  • 1/4 cup pure maple syrup or honey
  • 1/2 teaspoon imitation maple flavor or vanilla extract
  • 1 cup milk of choice
  • 1/4 cup pecan pieces, optional
  • 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top, optional

Instructions 

  • Preheat oven to 375 degrees and prepare 2-quart baking dish or 8×8-inch pan with cooking spray.
  • In a large bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix to combine.
  • Add pumpkin puree, maple syrup or honey, maple or vanilla and milk to dry ingredients. Stir to combine. Then, fold in chocolate chips, if using.
  • Pour into the prepared baking dish, and smooth the top. Sprinkle with remaining chocolate chips and chopped pecans, if using. Bake for 35-45 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  • Remove from the oven, and allow to cool for 10 minutes before serving. We like this served warm in a bowl with a drizzle of almond butter and a splash of almond milk. 

Notes

  • Storing leftovers. Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 5 days.
  • Reheating. Reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual slices in separate glass meal prep containers.
  • To freeze. Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
Serving: 1cup, Calories: 243kcal, Carbohydrates: 39g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 324mg, Potassium: 263mg, Fiber: 5g, Sugar: 16g, Vitamin A: 6359IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 2mg

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