Pumpkin Baked Oatmeal

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Holding a baking dish filled with naturally sweetened Vegan Pumpkin Baked Oatmeal

Behold: Autumn in a dish. Those colors, those flavors – swoon.

It has so many of my favorite ingredients, like oats, pumpkin, cinnamon, and maple syrup, and bakes up so beautifully. Consider this dish your 1-bowl go-to when oatmeal cravings hit. Let’s bake!

Tray filled with ingredients for making Pumpkin Baked Oatmeal with Cranberries

This dish begins with flax eggs. Then we add pumpkin purée, maple syrup, pumpkin spices, and a little oil (for moisture and to help crisp the edges). This creates the base, and then we add dairy-free milk which will ultimately soak and help bake the oats!

Stirring ingredients for simple Vegan Pumpkin Baked Oatmeal

Once the milk is blended, you’ll add your oats and pecans and stir to saturate. Then simply transfer to a dish, top with additional toppings (optional), and bake! It’s that easy. I know – exciting stuff.

Baking dish of our Vegan Pumpkin Baked Oatmeal with Cranberries recipe
Grabbing a bite of Vegan Pumpkin Baked Oatmeal topped with coconut whip

We hope you LOVE this oatmeal! It’s:

Naturally sweet
Subtly spiced
Easy to make
& So delicious

This would make the perfect lazy weekend breakfast to feed the family – one batch makes six hearty servings! Or you can prepare the oats up until the baking stage, refrigerate overnight (which will make the oats super tender and creamy!), and bake in the morning, which makes it totally doable for weekday breakfasts as well.

If you’re into oats, be sure to check out our Pumpkin Pie Oats, The Perfect Bowl of Steel-Cut Oats, Brown Sugar Pear Oatmeal, Blueberry Muffin Breakfast Cookies, and these 14 Granola Recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of our delicious Vegan Pumpkin Baked Oatmeal recipe topped with coconut whip

Pumpkin Baked Oatmeal

Perfect baked oatmeal with pumpkin purée, warm spices, and maple syrup, studded with pecans and cranberries. Made in just 1 bowl with 10 ingredients.
Author Minimalist Baker
Bowl and pan of our incredible Pumpkin Baked Oatmeal perfect for fall
4.88 from 72 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 batches flax eggs*
  • 1/3 cup pumpkin purée (unsweetened) // fresh roasted pumpkin purée or Libby's brand canned are our favorites)
  • 1/4 cup maple syrup
  • 2 Tbsp avocado or melted coconut oil (if avoiding oil, sub applesauce or omit)
  • 1/4 tsp sea salt
  • 1 ½ tsp pumpkin pie spice*
  • 1/2 tsp cinnamon
  • 2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
  • 2 ½ cups gluten-free rolled oats
  • 3/4 cup chopped pecans (or sub other nut or seed of choice)
  • 1/3 cup fresh or frozen cranberries (or other fruit // optional)
  • 1-2 Tbsp coconut sugar (optional)

FOR SERVING (optional)


  • Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
  • Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
  • Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a “swirl” effect (optional) and cranberries (optional).
  • Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
  • Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup. 
  • Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.



*To make one flax egg, mix 1 Tbsp (7g) flaxseed meal with 2 1/2 Tbsp (22 ml) water, stir, and let rest for 5 minutes.
Nutrition information is a rough estimate calculated with avocado oil and almond milk and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 325 Carbohydrates: 36.1 g Protein: 6.8 g Fat: 18.3 g Saturated Fat: 1.8 g Sodium: 159 mg Fiber: 5.9 g Sugar: 9.3 g

Did You Make This Recipe?

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