Though I’m a year-round smoothie bowl or chia pudding girl 🙋🏼♀️, as soon as it gets colder I crave oatmeal at least once a week. Especially cozy, spiced oatmeal like this pumpkin baked oatmeal. This breakfast is not only healthy but also meal-prepable! It takes just 10 minutes to make and bam – six servings of breakfast ready for you any morning of the week.
How to Meal Prep Oatmeal
You guys know I’m all about the (easy) meal prep. And as an avid breakfast eater (…I always wake up hungry), there is nothing better than having breakfast waiting as soon as I’m done with my workout in the morning. Made with simple ingredients, this pumpkin baked oatmeal is SO easy to make over the weekend (10 minutes!) and will set you up with a week of healthy breakfasts.
While it’s great right out of the oven, I (weirdly?) like to eat this baked oatmeal cold, in a bowl, with a splash of almond milk and a drizzle maple syrup. But if you prefer warm oatmeal, simply reheat the leftovers in the oven or microwave for a few minutes before enjoying.
A Make-Ahead Holiday Breakfast
If you’re entertaining house guests this holiday season, this pumpkin baked oatmeal is a great stress-free breakfast option. Simply bake the oatmeal the night before you want to serve it and reheat in the oven the next morning. It’s a crowd-pleaser and way easier than playing short-order cook.
Set up a little serving station with the warm pumpkin baked oatmeal, Greek yogurt, extra non-dairy milk, maple syrup, coconut whipped cream (if you’re feeling fancy), and some extra toppings like nuts and dried fruit. It will seem elaborate and nobody has to know it only took you 10 minutes to throw together.
A Note About Oats
Not all oats are created equal. I like to opt for organic oats because conventional oats are a highly pesticide sprayed crop. For organic oats that are also gluten-free, these organic, gluten-free oats are my favorite. If gluten-free is not a concern, these organic rolled oats are great too.
This recipe was written using old-fashioned rolled oats and will not work with steel cut oats or quick-cooking oats!
Make It Vegan
While this recipe uses eggs (ideally pasture-raised!), you can make this pumpkin baked oatmeal vegan by swapping out the eggs for flax or chia eggs. The texture will be slightly different, but the taste will still be cozy and delicious. Enjoy!Print
Healthy pumpkin baked oatmeal. The perfect fall meal prep breakfast or crowd-pleasing breakfast for holiday entertaining. Full of cozy pumpkin spice flavor. Gluten-free and dairy-free.
- 2 eggs
- 1/2 cup pumpkin purée
- 2 tablespoons pure maple syrup (see notes)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 cups unsweetened non-dairy milk
- 2 1/2 cups old-fashioned rolled oats, gluten-free if desired
- 3/4 cups raw pecans, coarsely chopped, divided
- 1/4 cup dried cranberries, optional
Preheat oven to 350 degrees F and grease a 12 x 8-inch baking dish (or similar size) with oil or butter.
To a large mixing bowl, at the eggs, pumpkin purée, maple syrup, salt, pumpkin pie spice, and cinnamon and whisk to combine.
Add non-dairy milk and mix together again. Then add the oats and 1/2 cup of the chopped pecans and stir to combine. Transfer the mixture to the greased baking dish and top with additional 1/4 cup pecans. Sprinkle with dried cranberries, if desired.
Bake for 30-35 minutes or until the top is golden brown and set in the center. Remove from oven and allow to cool for a few minutes.
Serve warm with desired toppings, such as coconut whipped cream, Greek yogurt, extra non-dairy milk, and/or a drizzle of maple syrup.
Keywords: pumpkin oatmeal, pumpkin baked oatmeal
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