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Pumpkin Baked Oatmeal

Pumpkin baked oatmeal made with rolled oats, canned pumpkin, maple syrup, and a blend of fall spices is an easy and healthy make-ahead breakfast. Make it during your next meal prep!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: fall recipes, gluten-free, oatmeal, pumpkin
Servings: 6
Author: Gabriella @ Nutritious Minimalist


  • 2.5 cups old-fashioned oats
  • 1 cup canned pumpkin puree (unsweetened)
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt


  • Preheat the oven to 375 degrees. Spray an 8x8 inch baking dish with cooking spray.
  • In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, almond milk, and vanilla extract.
  • Add the oats, pumpkin pie spice, baking powder, and salt to the wet ingredients and mix until combined.
  • Pour the batter into the baking dish and bake for 35 minutes, until the edges are golden brown.