The flavors of fall are fully present in this healthy Pumpkin Pie Baked Oatmeal. Welcome the cooler temps with a hot breakfast that’s easy to make for a family or a crowd. This pumpkin baked oatmeal recipe is dairy free.
The BEST Healthy Pumpkin Pie Baked Oatmeal
Meet your new favorite breakfast.
If you’ve been holding back, restraining yourself from baking all things pumpkin, because it’s still August, I am happy to report that it’s officially the start of pumpkin season.
I am not ready to launch into full-on pumpkin pie yet. This baked oatmeal recipe has all the delicious and rich flavor of pumpkin pie, but in healthy breakfast form.
Baked oatmeal is the perfect back-to-school breakfast. It can be prepped (or even baked!) the night before, and makes enough for a family or for a week’s worth of breakfast for one person.
We love this baked oatmeal topped with crunchy pecans and pumpkin seeds, but if you’d like to make this nut free, try blueberries or chopped bananas (mixed in) instead. Both would be equally delicious!
What is Baked Oatmeal?
Baked oatmeal is an ingenious way to serve a healthy breakfast fast, especially if you’re serving a large family or crowd. This pumpkin pie baked oatmeal only requires a few ingredients that are easy to keep in your pantry.
The ingredients are whisked together along with oats, and baked into almost a cake-like casserole.
Pumpkin Pie Baked Oatmeal Ingredients
- Canned Pumpkin (be sure not to use pumpkin pie mix!)
- Coconut Milk + Almond Milk – I love the richness the canned coconut milk brings, similar to using a canned milk in a pumpkin pie filling. I use the almond milk to balance out the richness so it’s more of a breakfast, less of a dessert!
- Maple Syrup or Date Syrup – I love date syrup because it’s a lower glycemic index sweetener – less of a sugar rush first thing in the morning!
- Pumpkin Pie Spice – or sub half cinnamon, with some ginger and nutmeg.
- Oatmeal (use certified GF oats if necessary). I use rolled oats, not instant. This recipe will not work with steel cut oats, which require more liquid and cooking time.
- Pecans + Pumpkin Seeds – We love a bit of crunch and texture on the top of our oats. Keep this nut free by leaving out the topping.
How to Make Pumpkin Baked Oatmeal
This easy baked oatmeal recipe is perfect for busy mornings. It has all the flavor of pumpkin pie, but in an easy casserole form.
The base is similar to a pumpkin pie filling – a rich (but dairy free!) custard, whisked in with oats. This makes pumpkin oatmeal squares that have a rich pumpkin flavor.
Step 1: Whisk together the pumpkin custard.
- Add pumpkin, milks, maple syrup an eggs to a bowl, and whisk until smooth.
- Next, whisk in the pumpkin pie spice, along with the baking powder and salt.
- Mix in the oatmeal.
Step 2: Assemble the baked oatmeal
- Pour the oatmeal batter into a 9×9 pan.
- Sprinkle the pecans and pumpkin seeds over the top. The pumpkin filling will be liquidy, but the nuts and seeds will still stay on the top while baking.
Step 3: Bake
- Add the oatmeal to a 350º F preheated oven.
- Bake the oatmeal for 35 minutes, or until the center is set.
Once your Pumpkin Pie Baked Oatmeal is baked, either slice it hot (it will be soft right after baked), or allow to cool. The oats will continue to absorb the moisture from the pumpkin pie filling, and will make firmer slices if the oatmeal is allowed to cool.
Both ways are equally delicious!
Store the baked oatmeal covered in the refrigerator for up to 4 days, or frozen in slices for up to 3 months.
Other Healthy Oatmeal Recipes:
- Banana Blueberry Baked Oatmeal, by Sunkissed Kitchen
- Overnight Oatmeal, by Sunkissed Kitchen
- Oatmeal Raisin Protein Bars, by Sunkissed Kitchen
- Breakfast Smoothie with Oatmeal, by Sunkissed Kitchen
Pumpkin Pie Baked Oatmeal
- 1 1/2 cups pumpkin canned, not pumpkin pie filling
- 1 cup coconut milk canned (full fat)
- 1/2 cup almond milk unsweetened
- 1/3 cup maple syrup or date syrup
- 3 eggs
- 2 1/2 teaspoons pumpkin pie spice or sub 2 teaspoons cinnamon, 1/4 teaspoons ginger and nutmeg).
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 1/2 cups oatmeal rolled oats, not quick oats or steel cut oats
- 1/4 cup pecans
- 1/4 cup pumpkin seeds
- Preheat oven to 350º F.
- In a large mixing bowl, add pumpkin, coconut milk, almond milk, eggs, maple syrup, pumpkin pie spice, baking powder and salt. Whisk until creamy and smooth.
- Add oats, and mix in.
- Pour mixture into a 9x9 baking dish.
- Top with pecans and pumpkin seeds, if desired. They will slightly sink in because the mixture will still be liquidy, but that's okay.
- Bake for 35 minutes, or until center is set.
- Slice and serve hot, or store in the refrigerator for up to 4 days and enjoy hot or cold.