This post may contain affiliate links. Please read my disclosure policy.
Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.
The most delicious pumpkin recipe
Fall is for football, apple picking, cider, corn mazes, cozy cardigans, and obviously anything and everything pumpkin! That includes pumpkin foods.
So with this pumpkin baked oatmeal we’re keeping right on trend, because it’s equally cozy, filling, and pumpkin-y! This is one of my favorite dishes to whip up for breakfast in the autumn months because it’s so easy to make. It only takes about about 5-10 minutes to prep!
I love to prepare a dish on lazy Sunday afternoons for munchin’ throughout the coming week. It’s so tasty that it passes as a dessert, but so healthy and energizing that it also makes the perfect breakfast for busy energy-demanding days.
Items needed to make pumpkin baked oatmeal
For this recipe we’re using a base of rolled oats (perfect for sneaking extra fiber and protein into your meal), pumpkin pie spice (hello, flavor!), pumpkin puree, and maple syrup. These, along with a few other ingredients, create the best baked oatmeal on the planet. And that’s a fact.
- Rolled oats (certified gluten-free if necessary)
- Baking powder
- Pumpkin pie spice
- Salt
- Almond milk (or non-dairy milk of choice)
- Eggs
- Pumpkin puree
- Maple syrup (pure)
- Vanilla extract
- Chocolate chips
Tools used to create this recipe
There are only 4 main tools needed to bring your pumpkin oatmeal to life! Just grab your casserole dish, two mixing bowls (a large and a medium), and a mixing utensil.
Then, for measuring, you’ll need the following sizes: 1/4 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 3/4 cup.
How to make oatmeal with pumpkin
Makin’ pumpkin baked oatmeal is a breeze! Just look at how easy everything is. Start by mixing your ingredients, fold in the chocolate (aka the most important ingredient), press it into the dish, and bake. In less than an hour, you’ll have a seriously tasty seasonally festive dish on your hands.
Begin by preheating the oven to 375F and greasing an 8×8 casserole dish. If you use a different sized pan, adjust the cooking time accordingly.
In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.
Then, in a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.
Add the wet ingredients to the dry and stir until everything is well combined.
Next, add in the chocolate chips.
Pour the mixture into the baking dish and press down lightly to make sure the oats are soaked. Sprinkle a few extra chooclate chips on top if desired.
Bake uncovered for around 40-45 minutes, until lightly golden brown.
Let cool for 5 minutes, and then serve and enjoy!
Recipe tips and tricks
Perfect your recipe with these simple ideas!
Baking dish size
I used an 8×8 dish and a 9 inch round pan to create my oatmeal, but any size will work! You will need to adjust your baking time accordingly.
Add-ons
Add even more fun to your dish by including whichever add-on ingredients you’d like! Ideas include white chocolate chips, pecans, walnuts, or even caramel drizzle.
Substitutions
Out of an ingredient? Here are some simple swaps that you can use:
- Rolled oats: quick oats
- Almond milk: Any plant based milk
- Eggs: 1/4 cup of applesauce each
- Maple syrup: Molasses or honey
A healthier pumpkin baked oatmeal recipe
When baking, I love to use ingredients that are as whole and natural as possible. Here are some of the ways I achieved that with this oatmeal!
- Rolled oats: First up, the rolled oats add so much more than just flavor and texture to this recipe. They contain lots of protein and fiber and are a simply healthy ingredient!
- Almond milk: Almond milk is my go-to plant based milk, especially for baking. The flavor adds a lot to this dish, and the ingredients add more nutrients than what animal milk would provide!
- Pure maple syrup: Maple syrup is my favorite natural sweetener. Skip the chemicals and preservatives and use something from the earth instead!
- Chocolate chips: Finally, I like to use Enjoy Life chocolate chips. They’re a bit better than competitors ingredient-wise and taste fantastic!
Storing pumpkin oatmeal
Stick this baked oatmeal in an airtight container and keep refrigerated. Enjoy within 3-4 days for the best flavor!
More pumpkin recipes to enjoy
Because everyone could use extra pumpkin recipe ideas, here are some more tasty options for you to enjoy. The hummus is always a hit and is perfect for pairing with veggies or pita chips!
- Pumpkin Chocolate Chip Muffins
- Healthy Paleo Pumpkin Pie
- Savory Pumpkin Hummus
- Five Minute Pumpkin French Toast
- Easy Pumpkin Chili
- Pumpkin Oat Bars
Pumpkin Baked Oatmeal
Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.
Ingredients
- 2 1/2 cups rolled oats (certified gluten free if necessary)
- 1 tsp. baking powder
- 2 tbsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 3/4 cups almond milk (or non-dairy milk of choice)
- 2 eggs
- 1/2 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.
- In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.
- Add the wet mixture to dry mixture and stir until combined.
- Add in the chocolate chips.
- Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.
- Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
- Let cool for 5 minutes and then serve.
- Store in refrigerator.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Alexis says
Delicious! I didn’t include the maple syrup since I prefer to drizzle on top after I reheat it and I omitted the chocolate chips too but could see sprinkling some on top when I reheat as well. Also I only baked it for 30 min and that was plenty so next time I’ll try 25 and see what happens. Since I reheat it, I don’t want to over bake it.
★★★★★
Erin says
Hi Alexis, so glad you liked it and great idea!!
Cara says
Easy to make, delicious, healthy. Sent recipe to everyone!
★★★★★
Erin says
Hi Cara, so happy you loved it!
Christina says
I’ve been trying out different oatmeal recipes and this is by far my favorite! I’ve made it with almond milk,
Coconut milk and macadamia milk and it tastes great with any of them. I’ve also made it without the chocolate and it’s still so good!
★★★★★
Erin says
Hi Christina, I am so glad you loved it and made it your own!!
Madeline says
I made this last week for a quick breakfast meal prep and it was so yummy I’m making it again this week. Warmed up a slice and topped with fruit and a little maple syrup. So yummy!
★★★★★
Erin says
Hi Madeline, so happy you loved it so much and great additions!
Sarah Faith says
Holy moly this is so good. Used walnuts instead of chocolate chips and sprinkled some pumpkin seeds on top before baking!
★★★★★
Erin says
Hi Sarah, so happy you loved it and made it your own!!
Erin says
I made these as little oatmeal cups in a muffin tin and it turned out great! I baked for 25 mins and a double recipe made 24 muffins. They heat back up easily in the microwave for the perfect fall breakfast or snack.
★★★★★
Erin says
Hi Erin, so happy you loved them!! 🙂
Julie says
Hi! Do you think adding protein powder to this recipe would work well? Sometimes if impacts the texture.
Erin says
Hi Julie, it should be fine! I haven’t tried it so I’d just add more almond milk to make it less dry. Let me know how it comes out!!
Alli Z says
So simple and so tasty! The texture reminds me of a pumpkin bread but feels less like a treat and more like breakfast
★★★★★
Erin says
Hi Alli, so glad you loved it so much!!
Erin N says
Sooo, I am NOT a big pumpkin spice fan and knew that when wanting to make this! But if you love the spice you will adore this dish!! I’m more of a subtle pumpkin flavor person. 🙂 also, the chocolate chips is chefs kiss in this baked oatmeal!
★★★★★
Erin says
Hi Erin, so glad you loved it so much!
Avery says
An amazing recipe! Love Erin’s berry oatmeal bake so knew I had to make this one! Will be alternating the berry and pumpkin one every week!! So delicious!
★★★★★
Erin says
Hi Avery, so glad you loved it so much and like both oatmeals!!
Harriet says
Pumpkin season is officially here!! Loved this recipe, used a flax egg to make it vegan (didn’t have applesauce on hand!) and it worked great! Thanks for the recipe Erin, excited to have this for breakfast!
★★★★★
Erin says
Hi Harriet, so glad you loved it and great sub!!
Kelsie says
Amazing! This will be a weekly recipe I make all fall! The flavor and consistency is perfect! Another delicious recipe by Erin!!
★★★★★
Erin says
Hi Kelsie, so glad you love it!!
Sarah says
This was so tasty!! I always turn to Erin’s meals when I want to make something yummy and healthy for my almost 1 year old. This oatmeal bake is now one of his favorites for any time of day!
★★★★★
Erin says
Hi Sarah, so happy you both loved it!!
Christine says
Outstanding! I just made it this morning. It’s great topped with a handful of pecans too!
★★★★★
Erin says
Hi Christine, I am so happy you liked it and great topping!!
Courtney says
We make this almost weekly! Such a fast and easy breakfast throughout the week
★★★★★
Erin says
Hi Courtney, so glad you love it!
Jessica Wiede says
Made this and it was delicious! Put it into the fridge to save throughout the week as an easy breakfast prep!
★★★★★
Erin says
Hi Jessica, so happy you love it!!
Kelsey Kirchner says
I made this three times over the Fall season and could not wait to wake up and eat breakfast everyday! My husband would top it with some ice cream for a post dinner snack/dessert! Highly recommend!
★★★★★
Erin says
Hi Kelsey, I am so happy you enjoyed it and yummm with ice cream!!
Ava Albracht says
I made this and it was so so so good!
★★★★★
Erin says
Hi Ava, thank you for sharing! I am so glad you enjoyed it!
Molly says
I really liked this! I made half the recipe in an 8×4 loaf pan and cut it into 4 pieces. It was excellent out of the oven but also good when microwaved with some almond milk + extra pumpkin pie spice on top.
★★★★★
Erin says
Hi Molly, I am so happy you enjoyed it and that sounds great!
Sharon E Sones says
I made without chocolate chips. We like it but will try to cook longer next time and if it’s still so wet, decrease the milk the next time.
★★★★
Erin says
Hi Sharon, hmm yeah I would try and bake it a little longer. Let me know how it comes out next time.