Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal that's full of the most perfect sweet fall flavors! Made in one bowl, then transferred to a baking dish and baked in the oven, this recipe could not be easier. It's gluten-free, vegetarian, dairy-free, refined sugar-free, and will make your house smell amazing! These baked oats can also be prepped and/or baked in advance. They're the best for cozy pumpkin breakfasts all week long!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 199kcal

Author Christine McMichael

Equipment

Casserole Dish

Ingredients

2 cups rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup pumpkin puree
1 cup creamy oat milk or any plant-based milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 large egg

Instructions

Preheat the oven to 350 degrees F. Lightly spray a baking dish with oil (I used a 7x10.5" casserole dish, but a 9x9" or 9x13" work great, too).
Whisk the rolled oats, baking powder, salt, and pumpkin pie spice in a large mixing bowl.
Add in the pumpkin puree, oat milk, maple syrup, vanilla, and egg.
Mix until well combined.
Pour into the prepared baking dish or casserole dish and bake for 45-50 minutes, or until a toothpick comes out clean in the center.
Let cool, then cut into slices and add any toppings you want!

Video

Notes

Topping Ideas

- Vanilla Greek Yogurt
- White Chocolate Drizzle
- Whipped Cream
- Dark Chocolate Chips
- Creamy Almond Butter
- Chopped Pecans

How to Store

Refrigerator - Slice the pumpkin oats into squares and place in an airtight container. Keep in the fridge for up to 3-4 days! When ready to enjoy, reheat them in the microwave for about 30-45 seconds.

Freezer - To freeze, let the baked oats slices cool in the fridge for 1 hour in an airtight container. Add a small piece of parchment paper between slices if they are stacked to keep them from freezing together. They can also be frozen in individual portions. Transfer the container to the freezer and keep frozen for up to 3 months!

Nutrition