Name: Easy Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: oatmeal
Ingredients: 1 1/2 cup whole milk (you can use dairy free milk, nut milk, whatever milk you prefer!); 1/2 cup pumpkin puree; 1/3 cup agave nectar (honey or maple syrup also works); 2 eggs; 1 teaspoon vanilla extract; 1 cups gluten free rolled oats; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup chopped walnuts (chopped pecans would also be fun!)

overhead image of a light blue baking dish on a white counter with pumpkin oatmeal in it — Pumpkin Baked Oatmeal is decadent enough to be dessert but a perfectly spiced baked prepped breakfast!

Who else is loving pumpkin season?! MEEE!

After I saw how many of you all loved my baked apple cinnamon oatmeal, I knew I needed to share a pumpkin-y version.

This recipe is so perfect for weekend brunch. Perfect for feeding your whole family. I sprinkle the tops with some pumpkin pie spice, but you could also add a scoop of yogurt, a bit of whipped cream, or a drizzle of syrup.

Shoot, I feel like I wouldn’t be doing my due diligence without mentioning that this warm baked pumpkin oatmeals would be SO GOOD with a scoop of vanilla ice cream.

It’s also a really great recipe for meal prep. Make this easy pumpkin breakfast oatmeal bake every Sunday and have servings for the whole week ahead! It keeps really great in your fridge!

overhead image of a white plate with a slice of baked oatmeal with spice sprinkled on top and a fork taking off a bite

What is baked oatmeal?

Think of oatmeal baked into a more firm, baked good. It’s not quite as soft and liquid-y as a traditional bowl of oatmeal but rather more like bread pudding.

This easy breakfast is:

warm
comforting
autumn in a dish
easy to make
naturally sweetened
gluten free
wholesome
made in one bowl

overhead image of all the ingredients to make pumpkin oatmeal on a white counter

Ingredients to make Pumpkin Baked Oatmeal:

rolled gluten free oats
milk (I used whole milk but you can use dairy free milk, nut milk, whatever milk you prefer!)
eggs
agave nectar (honey or maple syrup also works)
pumpkin puree
vanilla extract
pumpkin pie skice
baking powder
salt
chopped walnuts (chopped pecans would also be fun!)

How to Make Pumpkin Baked Oatmeal:

It’s so simple! All you have to do it mix everything together, pour it into a baking dish, and bake it!

Mix together the milk, eggs, agave nectar, pumpkin puree, and vanilla extract in a large bowl. Whisk until combined.

Add the oats, pumpkin pie spice, baking powder, and salt. Mix to combine. Then, fold in the chopped nuts.

Pour it into your favorite baking dish. Mine was 8 x 8 inches and you can prepare it ahead of time by spraying it with your favorite cooking spray.

Bake for 35 minutes and dig in!

overhead image of a bowl with ingredients before it is mixed up

blue bowl with batter inside before it is baked

How to Store Baked Oatmeal:

You can either keep it in the dish, cover it with some aluminum foil and cut off slices as desired to heat up and eat. Or, cut it up into single servings, store them individually in their own container, and take them out to heat up and consume as desired.

Store it in the fridge fore about 5 days, or freeze for up to three months! If you are freezing it, make sure it comes to room temperature first, then wrap it up or put it in a container for freezing.

Other Easy Meal Prep Recipes You’ll Love:

overhead image of a light blue dish with baked pumpkin oatmeal on a white counter with a slice taken out and placed on a white plate next to it

close up image of a fork with a bite of baked pumpkin oatmeal leaning on the edge of a white plate

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian NF Nut-Free