Pumpkin Baked Oatmeal

I made this without the cranberries, and cooked a bunch of apples to serve on top. It was delicious!!! However, I skipped through the part about baking it in a greased dish and used my typical parchment paper 😂😂😂. Just had to work a little harder to eat it!!

Yummy baked oatmeal! I mostly stuck to the recipe as written except that I had a little over a cup of coconut cream so I just mixed that with water instead of a different dairy free milk. It tastes rich and delicious! I also subbed dried unsweetened cranberries for the fresh and it worked out fine. I’ll definitely make this again.

The pumpkin oatmeal bake was wonderful. Thanks for sharing the recipe. Very healthy & tasty!

I loved it. So delicious.
Thank you.

I’ve made several different recipes of baked oatmeal – I must say this one def goes to the top in terms of taste. The flavors really come together. I followed the recipe as written (including the cranberries and coconut sugar). I used 1 cup coconut milk and 1 cup of oat milk.

Loved this! I used walnuts instead of pecans and used regular eggs but otherwise made the recipe as written (with vanilla oat milk) and it turned out well. Super yummy with yogurt.

Your blog inspired me to try making baked oatmeal, and I am so glad that I started, so convenient and easy. We loved this recipe, we doubled the pumpkin than called for, left out some liquid to compensate, and upped the pumpkin spice because we just can’t get enough, and it turned out amazing! Will definitely be making this again.

Another recipe that did not disappoint! This was INCREDIBLE! I love all things pumpkin as does my husband. For those who were not aware pumpkin is very good for you and for muscle repair, so pumpkin is a great post workout meal, specifically canned pumpkin.

The tweaks we made: I used eggs because we include eggs in our diet.
We did use coconut oil.
Subbed walnuts for pecans because I was out.
I sprinkled brown sugar on top.
I also still had candied spiced pecans left over from the overnight pumpkin oatmeal so I sprinkled those on top.
We topped ours with Greek yogurt and a drizzle of maple syrup and I also added some almond milk because I like my oats moist.
So so delicious!! I can’t wait to eat the left overs!

Next time I would add more cranberries but that is a personal preference because we both love cranberries.

Thanks for great recipes!!

Made this morning and it’s delightful!! I found the pumpkin flavor lacking, so I just whipped up my own “pumpkin sauce” in a jar … pumpkin purée, maple syrup, pumpkin pie spice, a little salt, and some nut milk. Shook it up and poured it over – amazing! Added a silky smooth texture plus a mega pumpkin boost! :-)

I made this this morning using eggs and dairy milk as I am not vegan and it’s really tasty. I used also dried cranberries as my store has no frozen right now…and I did find there was little actual pumpkin flavour…just a really nice spiced one. May add more pumpkin next time to enhance that flavour. Used a round casserole dish and it cooked up fine.

Made this for my toddler this week and it was a huge hit! Works really well as a make-ahead breakfast for the whole family.

I subbed dairy milk and real eggs because that’s what I had on hand. I added an extra 25-ish% of everything to make it in a 9×13 inch pan, which also let me slice it into bars for morning convenience. You’d need to add even more to make it of a “scoopable” thickness in a 9×13 pan.

Amazing recipe! Thanks for sharing!

I made this for lunch today with walnuts and blueberries instead of the noted pecans and cranberries (next time!) and omitted the oil. The nuts are a must for texture, next time I’ll add more spices. I am looking forward to this for weekday breakfasts as a change from the usual.

Delicious! Just the right sweetness. It got rave reviews from the family.
(I did use eggs instead of the flax eggs for convenience.)

Great recipe! It was cozy and delicious, autumn in a bowl. I doubled the pumpkin and added some extra cranberries. So good!

Love it and make it all the time… I substitute the pumpkin with any other pureed or blended fruit to spice it up… along with changing the type of dried fruit and nuts I add.

Wow, this was such an awesome recipe! Such a warm and comforting breakfast which is definitely needed as the days become a lot colder. I did make a few modifications: I used quick oats as that is all that I had on hand and left out the pecans as I didn’t have any but the recipe still turned out really well! I also added the cranberries on top and some semi-sweet chocolate chips into the batter. I would definitely add double the pumpkin next time since the pumpkin flavour wasn’t super strong. However, it was still very delicious and I would definitely make it again. Thank you so much for all the amazing recipes! I’ve honestly never been disappointed by a single one that I’ve tried :)

What a way to celebrate Autumn! I tried this a week after making the “1-Bowl Chocolate Chip Banana Baked Oatmeal” and oh my gosh. Just so YUM! It warms you from the inside-out and I really feel like the flavours intensify after one day post-baking. Based on other comments, I doubled my pumpkin amount and would probably even use a little more next time (maybe 2.5x the original amount the recipe calls for). I subbed in pecan nuts and little red berries. Served topped with some yogurt, but honestly it’s just so good as is. Thank you Dana for another winner! On to the next MB cooking adventure I go :)

Very tasty recipe – but I didn’t taste the pumpkin at all, definitely need to double if you want that flavor!

Love this! I doubled the pumpkin for a stronger flavor. I also subbed the oil and maple syrup for applesauce for a lower fat/sugar version. Will definitely make again :)

So exciting! I love anything pumpkin spice and so I had to try this! I swapped the flax for regular eggs as well as dairy-free milk for whole milk and instead of topping this warm autumn dish with cranberries and pecans, I sprinkled the top with cinnamon-sugar for just a little more sweet & spicy flavor. As I was making the recipe, I too was wondering if I should add some extra pumpkin, and after reading the other comments, I decided I would double the amount of pumpkin. So yummy! Needed a little more sweetening, so I added some brown sugar to my bowl along with some butter.

Wow I’m so excited about this. Very forgiving recipe as others have mentioned, I adjusted based on what I have and what I like: chia egg instead of flax; sliced apple instead of cranberries; no added nuts but topped with almond butter when serving; lots of extra salt and pumpkin. I made it last night and left the “batter” in the fridge overnight. Added extra almond milk this morning, then transferred it into a buttered baking dish this morning to bake. It is so amazing and I will continue to make. Thanks!

This is a staple in our home. We love it!!! Thank you.

This oatmeal is amazing and everyone loved it! I added 1/2 fresh cranberries to the top before baking, and sprinkled with cinnamon sugar. Next time I will probably add some ginger and use molasses instead of maple syrup for variation.

This recipe was fabulous – especially warm, right out of the oven.
Modifications:
I left out nuts, cranberries, oil, and additional sweeteners.
I upped the pumpkin to 2/3 C + 2.5 T
I had to google what a 2 quart pan was (8×8 seems to fit the bill).
With the extra pumpkin I cooked for just under 40 minutes. It wasn’t as firm as the photos here but was a fantastic consistency.
Thank you for the great recipe – this will be part of my fall/winter rotation.

Yum! I added more cranberries and would add even more next time, maybe 3/4c? I also added a little more maple syrup. Super delicious and easy!

I’ve made this twice and it’s delicious! I’ve used egg, instead of flax, and I’ve even added a smidge more pumpkin (’cause pumpkin is my fave), and it’s always turned out great! I really like topping mine with a bit of greek yogurt, too :)

Hi Dana!
Love your site..great recipes and gorgeous pics. Have made this about a dozen times…scrumptious! I use 2 eggs and since I love pumpkin double or even triple depending on what I have on hand. I also put 1 large or 2 smaller diced apples. I use about a teaspoon of liquid stevia in lieu of syrup. Finally if any of you like a crispy, streusel type topping put all of your nuts on the top, sprinkle with cinnamon and any type of crystallized sugar.

Cheers from Canada :)

I made this today for a quick Christmas Eve breakfast. I used applesauce and no fruit on top it was easy, delicious, and filling. Thank you Dana for another great recipe to feed my vegan family members.

Enjoyed. Always looking for variety. I particularly appreciate the all natural ingredients. We increased the cranberry content as well as baked longer to get some extra crisp.

I made this Thanksgiving morning, followed the recipe except I used 1/2 Almond Dream Pumpkin Spice Nog and 1/2 full fat coconut milk because I had both already opened. It was so easy and delicious! Thanks, Dana for another winning recipe!

I didn’t add any sugar (due to candida diet) I added honey on top of my kids one. we love it. I used eggs. I made half wetter and half dryer. After baking first was more spongy cake like. Other half was like yours- crunchy. I like both. I will definitely make them again. Thank you.

This recipe was so tasty that, I will be making it again and again. It was very delicious.

I made this for my family of 6 and it was a hit! The only modifications I made was raisins instead of cranberries and we are not vegan so I used two eggs instead of flax eggs. Delicious! And a perfect fall/winter breakfast with a little almond milk on top!!

Made this for breakfast today. Subbed in 2 eggs and it turned out great! I will definitely be making this again!!

Delicious! I made this recipe as written only thing I did differently is I baked it in muffin tins as not everyone in my house is a fan of oatmeal and thought they would be easier for leftovers. Baked for 25 minutes. Made 11 muffins. Turned out perfect.

This was so incredibly delicious! So warm and comfy! Warmed milk and maple syrup really was the perfect touch!

I made this twice, love it! I substituted chicken eggs, walnuts, and used dried cranberries. I added ginger the first time. The second time I added chopped apples, that’s the best. This recipe is very forgiving, so don’t be shy about experimenting!

Thank you so much for this recipe! I’ve made it twice now :) It is so hearty, delicious and just the right amount of sweet!

Loved this recipe! I substituted agave nectar for the maple syrup. I will definitely make it again (and again and again).

I made this recipe as written and used the overnight method. I added the fresh cranberries and opted to
not sprinkle the sugar over the top. It was so easy and sooooo delicious. In the morning, once heated and ready to eat I found that it didn’t need any additional sweetening or a topping. Thank you!

I made this yesterday. I am not vegan, but I followed the recipe using flax eggs. The only mistake I made was I added 2.5 cups homemade coconut milk instead of 2 cups. I was wondering why my oatmeal mixture looked looser than the video. Didn’t realize that until I read the recipe again this morning, but extra 1/2 cup did bake up well and did work. Looked just like her photo only not as orange in color (wondering if MB did photo editing). This pumpkin baked oatmeal is really good, satisfying as nd delicious. Oh…I also toasted the nuts before using in recipe.

Just made this. It was so quick to throw together and tastes great! Plan on heating it up the next few days for before-school breakfasts. Only change I made was using frozen blueberries b/c I didn’t have cranberries on hand. Will make again with the cranberries….and maybe some orange zest? Mmmmm…..

This recipe was delicious! The second time I made it, I over-baked it a little so they were more like oatmeal.. squares? Still very delicious! They were still a little moist and perfectly portable! I was trying to make an option that would be a little more on-the-go friendly in the morning (some mornings I have an early, long commute) and it totally worked. As other people have noted, they make your home smell amazing while baking, too. :)

Hey Dana,

I made those pumpkin oats today and we ate the whole batch!!! My boyfriend, me and Snoopy (Golden Retriever, he is 15 already ;-))
We absolutely loved it.
I made a few changes:
Used oat milk, subbed the oil and used the same amount pealed and fine grated apple, used dried maulberries and apples, used rice syrup instead of maple (not enough at home) and topped it with a pealed Appel and coconut.
We enjoyed it with almond yoghurt and homemade chunky applesauce.
It’s perfect for weekends because I prepared everything last night. *winner*

Thanks for the great recipe.

Greetings from Germany.

Cosamea

I doubled the recipe and baked it in a 9”x13” pan and it worked perfectly (I also extended the cooking time). I will be making this again this week to pack as a quick, healthy, filling, ready reheat and serve breakfast on our upcoming family vacation!

I made this delicious baked oatmeal this morning and it won rave reviews from both myself and my husband.

While I am a 25 year-long vegetarian, I’ve not yet gone vegan, but am trying to work my way there. Breakfast for me is the hardest place to give up eggs and dairy. This recipe is a winner and is helping me in that goal!

I followed the recipe with the following exceptions: subbed one small, diced apple in place of the cranberries (didn’t have any on hand); subbed toasted raw walnuts for the pecans (not a pecan fan); used the Califa half coconut/half almond milk for the milk – easy as it was already mixed for me. I topped it with toasted/raw pepitas and sprinkled with additional pumpkin pie spice. I have a convection oven and cooked it for 35 minutes on convection bake, then let it sit for 5 minutes. PERFECT!

Thanks for another amazing recipe!!

I love following your site! Thank you for sharing your ideas. I have to say that the pumpkin oats didn’t go over very well at our house. But the buckwheat granola is my very favorite granola of all time!!! It isn’t good on just about everything?

This was so great! I used regular eggs, but otherwise prepared as written. My 5 and 3 year old loved it, and requested that i make it
“everyday.” My husband, who normally doesn’t like this type of breakfast, even went in for seconds. The leftovers were yummy the next day too. I just prepped a batch for tomorrow morning. Last time, I prepared right before baking. Anxious to see if this changes anything. Also, this time, i used walnuts instead of pecans because that’s all i have.

Great recipe! My whole family loves it and we are sure to make it many times this fall.

Such a wonderful, warm dish to wake up to! I used fresh eggs instead of flax, and didn’t have cranberries or nuts, but followed the recipe besides that. I mixed everything the night before & put the pan in the fridge overnight; I ended up needing to bake it just a few minutes longer. I’ll definitely make this again!

My son ate a serving for dessert – he put a little warmed-up chocolate pudding over it, and it was *amazing*!

Perfect comfort food for chilly days.

Made this and it was delicious and made a pretty presentation I’d love to bring it to a brunch! I felt like it could have been a bit more pumpkin-ey I think next time I’ll double the amount of pumpkin. I didn’t have any cranberries so I used an apple. I really want to try it with the coconut whipped cream next time! It was perfectly spiced and comforting for fall!

Delicious! It’s so simple to put together and frozen cranberries are a great burst of flavor. I had a piece right out of the oven and each morning I heat a piece and it’s just as delicious!

I made this yesterday and its amazing!! I added a scoop of vegan vanilla protein powder and turned it into muffins, to make this recipe a more filling and portable breakfast for this week’s meal prep. Turned out so good and definitely will be making again!!

This was so delicious and such a good idea! I love the cranberries. I made your scones 2 weeks ago and didn’t have maple extract so I melted down my syrup into maple sugar (crushed up it was GREAT in the glaze and sprinkled on top). I used what was left of the maple sugar on these oats instead of coconut sugar. It was ??????!! I’m a big fan of your blog thank you so much

This was amazing! I had some pumpkin purée left over and have been trying to think of something to use it up on. I don’t generally like oatmeal because it never fills me up but this did! It wasn’t too sweet, just the right amount of pumpkin flavor, and the texture was great. I didn’t have cranberries but once it was done I topped it with sliced bananas and a drizzle of maple syrup. I will definitely be making this again. Thank you!

Just made this with dried cranberries, TJs coffee syrup and TJs pumpkin spiced pumpkin seeds. It was delicious was a scoop of yogurt and honey. Thanks for the easy, satisfying recipe.
Also, this was my first time making flax eggs! Can’t believe how easy it was!

I used aqua fava (1/3 c), and whipped it to soft peaks—instead of chia seeds or eggs-and it worked great. I’d love to make it more pumpkin-y next time, and maybe add banana. Oh, and I only used 1Tbsp oil, and won’t use any next time. Thanks Dana, for all your wonderful recipes!

So good! I used two regular eggs instead of the flax eggs and it turned out lovely. I also cut up apples as my fruit and ground walnuts for texture. So simple and so satisfying – thank you!!

Made it exactly as written, and it was fantastic! Very easy, too.

So good. I would add a bit more sugar but you don’t need it if you add sugar-free maple syrup and I added Reddi Whip coconut whipped cream (non-dairy) after you heat it up to eat.

Made this for a big brunch party and it wasn’t a hit with everyone – folks couldn’t get the pumpkin flavour, and the texture wasn’t what I was expecting. I’m going to add a bit of almond milk to remoisten and give it another short bake to see how it goes. I loved how easy the recipe was, though!

We ate this this morning and it’s soooo good. It feels so much fancier than regular old oatmeal. Simple yet perfect to serve to guests. I might just add a dab of coconut whipped cream on top next time to really make it fancy. Two thumbs up!

So good! I opted for applesauce in lieu of oil just because I had just made some. Delish!

Wonderful! We will be adding this to our list of favorites! I made it exactly as listed, but likely will leave out the syrup next time and just let the kids drizzle some on top after it bakes. Thanks for another winner!

Eating a mug of this concoction now!
The flax had gone off, so I substituted: 1.5 teaspoons of ground chia – with 3 tablespoons of water, allow to sit until it forms a gel to make a substitute for one egg.

It’s so good that I’m looking for more pie pumpkins this weekend!

Added 1/4 c. hemp seed and used Bob’s Red Mill Egg Replacer powder. Delicious! Will make again! Plan to try it with walnuts and bananas one day, but for now the pumpkin rocks!

I made this with 2 real eggs and it was delicious! I topped it with more maple syrup and then with some brown sugar for the next serving. DELICIOUS! Once again, I am happy with the Minimalist Baker’s recipe : )

So delicious! I used 1.5 apples instead of cranberries, and it tastes great. Our house smells so good, too!

Made this last night for a healthy-ish dessert. My husband loved it and said it was his favourite oatmeal :)

I made this today and it is SO good!!! Such a perfect fall breakfast! :)

This is amazing! Thank you for this recipe.
I made a few changes. I pressure cooked and pureed butternut squash instead of pumpkin. (Butternut is a perfect substitute for pumpkin.) I ran out of flax, so I used eggs. That works very well. I used chopped walnuts, and for fruit topping I used blueberries, raspberries, and blackberries. I used organic cane sugar for the top.
My family is silent except for the clanging of forks against bowls. ; )

Just made this amazing dish using regular eggs, GF steel cut oats, walnuts and dried cranberries. Filled my home with the most tempting aroma perfect for this fall day! Do yourself & family a favor, make this asap; easy recipe & great results.

I just ate this for breakfast and it was awesome! I assembled everything last night, stuck it in the fridge, and then baked it this morning for an easy breakfast for my family. Made this morning super stress free and I have leftovers for the rest of the week. Did almost everything as instructed, except I’m not vegan, so I used 2 eggs (instead of two flax seed eggs) and used brown sugar and it worked out great. Didn’t have cranberries so I used dried cherries and then topped it with yogurt/seeds/honey for serving – SO GOOD!

Hey there. I just made this after seeing it on my news feed, and I have to say this is excellent. I only made a minor change because I didn’t want to wait until going to the grocery store to buy pecans. I used walnuts and coconut palm sugar. Will definitely make again and again.