Go Back
–+ servings

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
Print
Bowl and pan of our incredible Pumpkin Baked Oatmeal perfect for fall
4.87 from 73 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

Ingredients

OATMEAL

  • 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)

US Customary - Metric

Instructions

  • 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.

Video

Notes

*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