July 17, 2024
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This one-pan pumpkin baked oatmeal with pumpkin spice and maple syrup is the perfect fall breakfast. It’s quick and easy to prepare, wonderfully cozy and warming, meal prep friendly, and 100% dairy-free, egg-free, oil-free, refined sugar-free, and gluten-free!

top shot of pumpkin baked oatmeal

Creamy, Cozy Pumpkin Baked Oatmeal with Cashew Frosting

No matter the season, there’s always a time for delicious breakfast oatmeal. I’ve already shared banana baked oatmeal and oatmeal chocolate chip bars. Last fall, I enjoyed apple cinnamon baked oatmeal, and now I’m turning to all things fall once more for this delicious pumpkin-baked oatmeal that tastes like pumpkin pie but healthier!

This baked pumpkin oatmeal recipe requires just one-dish, some inexpensive pantry ingredients, fuss-free steps (just mix and bake!), and just minutes of hands-on prep! Plus, leftovers last several days and are great for reheating each morning for a zero-fuss breakfast and feeding a crowd (child approved!), perfect for busy fall mornings.

Better yet, by swapping out regular oats for quick oats and pairing that with baking powder, this pumpkin pie baked oatmeal is slightly fluffier than usual. Pair that with a creamy cashew cream ‘frosting’ and pecan toppings for a light yet filling, nourishing dessert-like breakfast that will easily keep you satisfied until your next meal.

horizontal shot of pumpkin baked oatmeal with cashew frosting and pecans

The Ingredients

Pull together this pumpkin pie oatmeal bake with the following simple ingredients, creating a dish that’s both pantry and budget-friendly!

Wet Ingredients

  • Pumpkin puree: You can use homemade or store-bought canned pumpkin puree (not pumpkin pie filling).
  • Plant-based milk: Any unsweetened, should work (almond milk, soy, coconut, cashew, etc.).
  • Vanilla extract: I recommend using natural vanilla, when possible, to avoid an artificial aftertaste.
  • Maple syrup: Maple syrup is perfect for fall-based treats, but other liquid sweeteners will work. i.e., agave, brown rice syrup, or even a sugar-free syrup like a maple syrup alternative.
  • Nut butter: Only a small amount will provide the pumpkin oatmeal bake with richness and plant-based protein. Any will work. i.e., almond butter, cashew butter, etc. For a nut-free version, use seed butter like sunflower seed butter.

Dry ingredients

  • Oats: Use regular or certified gluten-free quick oats. This makes for softer, bread pudding-like pumpkin-baked oats. Quinoa flakes or millet flakes may also work.
  • Chia seeds: (Or flax seeds) To boost the fiber, protein, omegas, and nutrients, as well as act as an egg replacement in this pumpkin baked oatmeal.
  • Spices: I used a combination of pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), topped up with more cinnamon.
  • Salt: Just a tiny amount enhances and balances flavors in this baked oatmeal.
  • Baking powder: This will help the pumpkin oats avoid becoming too dense and heavy, adding fluffiness and slight lift.
  • Pecans: I like using whole pecans to decorate and for added texture, protein, and heart-healthy fats.

I also created a cashew cream frosting as a sweet but healthy topping for the pumpkin baked oats.

ingredients for baked oats

What Else Could I Add to Pumpkin Baked Oats?

While I’m convinced this pumpkin oatmeal recipe is already nearly perfect, I do love choices and adaptability. So, here are a few optional extras you may enjoy boosting the oats further.

  • Coffee: Transform this into pumpkin spice latte baked oats (with a morning caffeine boost) with the addition of espresso powder dissolved into the plant-based milk. Start with 2 teaspoons and increase to taste before baking.
  • Chopped nuts: Instead of just topping the oats with pecans, you could crush them and mix them in. This would work with almonds, pecans, pumpkin seeds, sunflower seeds, etc. Lightly toast them in a dry pan until fragrant (4-6 mins over medium-low) to add extra flavor and crunch.
  • Dried fruit: Raisins, cranberries, and chopped dates would all work.
  • Dairy-free chocolate: Some people love pumpkin and chocolate bakes. Others do not. A handful of semi-sweet chocolate chips is a welcome addition if you’re the former. Use sugar-free chocolate if preferred.
  • Shredded coconut: Add a small handful for subtle flavor and some texture.
  • Protein powder: Add a scoop of your favorite unflavored, vanilla, or coffee-flavored protein powder and increase the milk by about 1/4 cup.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

close-up of pumpkin baked oats with cashew cream and pecans

How to Make Pumpkin Baked Oatmeal?

This pumpkin pie oatmeal bake requires just minutes to throw together before transferring to the oven and just a handful of simple steps!

  • First, preheat the oven to 375 °F/190 °C.
  • Then, add all the dry ingredients to a baking dish and stir with a spoon.
  • Next, add all the wet ingredients and stir the mixture to combine.
  • Transfer the dish to the oven and bake for 35 minutes, or until the edges are golden, and the center has set.

I didn’t find it necessary to grease the pan, but if you’re worried about sticking, use some oil or dairy-free butter.

4 step-by-step photos how to make pumpkin baked oats

  • Finally, allow the pumpkin pie oatmeal bake to cool and optionally frost it with cashew cream, and decorate with whole pecans. Enjoy!

adding cashew cream and pecans to baked oats

Storing Instructions

Make ahead: There are two ways to prepare this baked oatmeal ahead of time. The first is to prepare the entire dish and reheat some each morning (storage instructions below). Alternatively, prepare the wet and dry ingredients in separate bowls the night before, then combine them in the morning and bake.

Store: Allow the pumpkin baked oatmeal to cool and then store it covered in the refrigerator for 4 days.

Freeze: I prefer to allow it to cool and cut it into individual portions separated with pieces of parchment paper or individually wrapped (to avoid sticking). Then freeze the baked pumpkin oatmeal for up to 3 months. Allow it to thaw overnight in the fridge before reheating.

Reheat: Use a microwave (in 20-30 second increments for about 80-120 seconds) or the oven (at 350 °F until warmed through, 12-20 minutes based on serving size).

slicing oatmeal bake

How to Serve?

I’ve already provided a delicious cashew cream and pecan topping for this pumpkin pie baked oatmeal. However, if you’re in the mood for something a little different, why not try:

  • Whipped coconut cream
  • Dairy-free yogurt (unsweetened or vanilla)
  • Vanilla pudding
  • Ice cream (vanilla, caramel, etc.)
  • A sprinkle of toasted coconut flakes or shreds
  • Caramel or chocolate sauce
  • A drizzle of maple syrup
  • A cup of coffee

slice of pumpkin baked oatmeal with cashew cream and pecans

FAQs

Can I use regular rolled oats instead of quick oats?

If you’d prefer to use rolled oats, I recommend using a blender to first grind them down to a smaller ‘quick oats’ consistency. Using regular rolled oats will change the consistency to be denser and chewier.

Can I use steel cut oats?

No, they won’t work for this recipe, as they require much longer to cook and have a very different texture.

Is Pumpkin Baked Oatmeal healthy?

Baked oatmeal is a wonderful, nutrient-rich breakfast with plenty of fiber, heart-healthy fats, some plant-based protein, and several vitamins and minerals (like vitamin A, K, E iron, copper, potassium, etc.), and even antioxidants.

Could I substitute the pumpkin?

It’s possible to use mashed sweet potato or butternut squash instead, though the flavor profiles will obviously change each time.

slice of pumpkin baked oats on small plate with spoon

Recipe Notes and Top Tips

  • Sweeten to taste: I don’t like mine overly sweet, but feel free to increase or decrease the amount to your liking.
  • For individual portions: To bake it into muffin cups or small ramekins, simply reduce the baking time. I recommend checking on them at 15 minutes.
  • Adjust the consistency: Add more milk for looser oatmeal. You can also increase/decrease the baking time slightly.
  • For a crispier top: Broil the pumpkin oatmeal bake for 1-2 mins at the end.

More Vegan Pumpkin Recipes

If you try this easy pumpkin baked oatmeal recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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top shot of pumpkin baked oatmeal

Pumpkin Baked Oatmeal

This one-pan pumpkin baked oatmeal with pumpkin spice and maple syrup is the perfect fall breakfast. It’s quick and easy to prepare, wonderfully cozy and warming, meal prep friendly, and 100% dairy-free, egg-free, oil-free, refined sugar-free, and gluten-free!

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Breakfast, Dessert

Cuisine American

Servings 8

Calories 166 kcal

Ingredients 

Dry ingredients

  • 2 cups (180 g) quick oats (gluten-free if needed)
  • 2 Tbsp ground chia seeds or flax seeds
  • 2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder

Instructions 

  • You can watch the video in the post for visual instructions.Preheat the oven to 375 °F (190 °C).
  • Add all dry ingredients to a baking dish and stir with a spoon.

  • Add the wet ingredients and stir to combine.

  • Transfer the dish to the oven and bake for 35 minutes, or until the edges are golden, and the center has set.

  • Finally, allow the pumpkin oatmeal bake to cool and optionally frost it with cashew cream, and decorate with whole pecans. Enjoy!

Notes

  • Nut/seed butter: Any will work. i.e., almond butter, cashew butter, peanut butter, etc. For a nut-free version, use sunflower seed butter.
  • Store: Allow the baked oatmeal to cool and then store it covered in the refrigerator for 4 days.

Nutrition Facts

Pumpkin Baked Oatmeal

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition information is an estimate and has been calculated automatically

Pinterest collage vegan, gf pumpkin baked oatmeal

Pinterest collage vegan, gf pumpkin baked oatmeal


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