Can I make Pumpkin Baked Oatmeal without eggs?

Yes! Simply replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). This keeps the recipe moist and completely plant-based.

How do I make this oatmeal gluten-free or dairy-free?

Use certified gluten-free rolled oats and substitute almond or oat milk for the dairy. As a result, you’ll have a gluten-free baked oatmeal that tastes just as comforting.

Can I prepare this the night before?

Absolutely. You can mix the ingredients, cover the dish, and refrigerate overnight. Then, bake it fresh in the morning for an effortless make-ahead breakfast .

What’s the best way to reheat leftovers?

Absolutely. You can mix the ingredients, cover the dish, and refrigerate overnight. Then, bake it fresh in the morning for an effortless make-ahead breakfast .

What’s the best way to reheat leftovers?

To reheat, warm a slice in the microwave for 20 to 30 seconds or in the oven at 325°F for 10 minutes. Add a splash of milk to restore its creamy texture.

Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rolled oats (use gluten-free if desired); 1 teaspoon baking powder; 1 1/2 teaspoons pumpkin spice; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup pumpkin puree (not pie filling); 1 1/4 cups milk of choice (almond, oat, or dairy); 2 eggs or flax eggs (for egg-free version); 1 teaspoon vanilla extract; 1/4 cup maple syrup or honey; Optional toppings: chocolate chips, nuts, or raisins

Description

Pumpkin Baked Oatmeal brings all the cozy fall flavors into your kitchen. With warm cinnamon, pumpkin spice, and sweet maple syrup, this one-bowl breakfast is as comforting as it is easy. Perfect for busy mornings, meal prep, or lazy weekends, it’s a wholesome, fiber-packed way to start the day naturally gluten-free, dairy-free, or egg-free with simple swaps.

Ingredients

Scale

2 cups rolled oats (use gluten-free if desired)
1 teaspoon baking powder
1 1/2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup pumpkin puree (not pie filling)
1 1/4 cups milk of choice (almond, oat, or dairy)
2 eggs or flax eggs (for egg-free version)
1 teaspoon vanilla extract
1/4 cup maple syrup or honey
Optional toppings: chocolate chips, nuts, or raisins

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Instructions

Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line with parchment paper.
In a large mixing bowl, combine rolled oats, baking powder, pumpkin spice, cinnamon, and salt.
Add pumpkin puree, milk, eggs, vanilla, and maple syrup. Stir until fully combined.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle chocolate chips or nuts on top if desired.
Bake for 30–35 minutes, until the top is golden and the center is set.
Allow to cool for 10 minutes before slicing. Serve warm or at room temperature with yogurt, milk, or syrup.

Notes

This baked oatmeal stores well in the fridge for up to 5 days or in the freezer for 3 months. Reheat slices in the microwave with a splash of milk to bring back softness. To make it vegan, use flax eggs and plant-based milk. Add-ins like apples, cranberries, or chocolate chips make great variations.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 170
Sugar: 8g
Sodium: 150mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 30mg