overhead image of a light blue baking dish on a white counter with pumpkin oatmeal in it

Easy Baked Pumpkin Oatmeal

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
  • Yield: serves 6 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: oatmeal
  • Diet: Gluten Free


Decadent enough to be dessert but easy and healthy enough for breakfast! This gluten free baked pumpkin oatmeal is perfect for meal prep!



  • 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!)


  1. Preheat oven to 350F. 
  2. In a large bowl, whisk together the milk, pumpkin puree, agave nectar, eggs, and vanilla. 
  3. Add the oats, pumpkin pie spice, baking powder, and salt to the bowl and whisk to combine. 
  4. Fold in the chopped walnuts. 
  5. Spray an 8×8 square baking dish with your favorite cooking spray and transfer the oatmeal mixture to the dish. 
  6. Bake for 35 minutes. 
  7. Cut into 6 large rectangles and enjoy!


  • Serving Size: 1
  • Calories: 286
  • Sugar: 20.3g
  • Sodium: 435mg
  • Fat: 14g
  • Saturated Fat: 2.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.6g
  • Fiber: 3.4g
  • Protein: 10.2g
  • Cholesterol: 61mg

Keywords: baked oatmeal, pumpkin baked oatmeal, baked oatmeal with pumpkin, pumpkin spice oatmeal