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Pumpkin baked oatmeal with coconut whipped cream on a white plate.

Pumpkin Baked Oatmeal

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  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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.




  1. Preheat oven to 350 degrees F and grease a 12 x 8-inch baking dish (or similar size) with oil or butter.

  2. To a large mixing bowl, at the eggs, pumpkin purée, maple syrup, salt, pumpkin pie spice, and cinnamon and whisk to combine.

  3. 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.

  4. 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.

  5. Serve warm with desired toppings, such as coconut whipped cream, Greek yogurt, extra non-dairy milk, and/or a drizzle of maple syrup.