Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal with all cozy and warm spices tastes like pumpkin pie but much healthier. This gluten-free baked Oatmeal is a perfect breakfast option that is also freezer-friendly.

Top view of Baked pumpkin oatmeal in a casserole topped with walnut chunks.Pin

Baked Oatmeal is a healthy and nutritious breakfast option, especially during cold winter. This version of baked Oatmeal has pumpkin puree, grated apple, nuts, and spices. It tastes just like pumpkin pie but a lot healthier. It seriously takes 10 minutes to put everything together and can easily be prepared in advance. Serve it warm with milk or a dollop of Greek yogurt for a filling breakfast.

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Baked Oatmeal for Breakfast

If you are not a big fan of Oatmeal prepared traditionally, then baked Oatmeal is a great alternative. It took me years to develop a liking for Oatmeal. I didn’t the mushy texture of cooked oatmeal. Baked Oatmeal has a different texture. The top layer is slightly crispy and the inside is more creamy (not mushy).

This wholesome breakfast is also good to make for a crowd. Assemble it ahead of time(or the night before) and bake just before serving.

cross sectional view of  baked pumpkin oatmeal.Pin

How to make Pumpkin Baked Oatmeal

Baked oatmeal is a dump-and-bake recipe. You need the following ingredients

Rolled Oats – Rolled oat is generally used as it gives a chewy bite. Quick-cooking oats or steel-cut oats will not work here. For gluten-free versions, substitute gluten-free oats.

Pumpkin puree– Canned or homemade anything will do. It uses a full can of pumpkin puree, so no worries about leftover puree.

Apples- I have used Shredded apples. Apple kind of blends with the rest of the ingredients. It adds a mild sweetness to the final dish.

Maple Syrup – Pumpkin puree and apple are sweet, so you don’t need a whole lot of maple syrup.

Milk – Add milk of your choice. You can go dairy-free and use almond milk, and oats milk instead of regular milk.

Spice- Pumpkin pie spice and ground cinnamon. Try to use freshly ground spices for the best flavor. Amount of spice you can adjust as per preference.

Egg – use flax eggs instead.

Walnuts – Toasted walnuts. You can also use toasted pecan

This recipe is quite versatile and you can easily change it up as per what you have on hand.

A piece of baked pumpkin oatmeal topped with ice cream and drizzled with maple syrup Pin
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Baked Pumpkin pie Oatmeal

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Pumpkin Baked Oatmeal with all cozy and warm spices tastes like pumpkin pie but a lot healthier. This gluten-free baked Oatmeal is a perfect breakfast option that is also freezer friendly.
Servings 6 servings


  • 2 cups oats
  • 1 cup canned pumpkin
  • 1.5 cup milk
  • cup chopped walnut
  • ¼ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 eggs slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 apple grated


  • Pre-heat oven to 350 F / 200 C.
  • Break walnuts in half and toast on stovetop.
  • In a 9X13 casserole dish, add all the dry ingredients. Mix everything.
  • Add all wet ingredients and half of the walnuts. Mix everything well. Sprinkle rest of the walnuts on top. Bake for 35-40 minutes until the edges are set and the top feels firm.
  • Remove from the oven. Cover and let it rest for about 5-6 minutes.
  • Then serve with milk or greek yogurt with maple syrup drizzled on top.



Serving: 1serving | Calories: 264kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 448mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6513IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg
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