This yummy accidentally vegan baked pumpkin pie oatmeal will warm your belly and make the house smell awesome. It can be made in advance and kept in the fridge for a couple of days or cut into slices and frozen. Just take it out of the freezer the night before it is needed and let it defrost in the fridge. Easy!
Baked Pumpkin Pie Oatmeal
I absolutely LOVE Fall in the US!
Those guys just know how to do pumpkin season in a big way, and it is by far the biggest thing I miss about living in the States.
If you have yet to experience an American Fall, in a nutshell, it is breathtaking (at least in Northern California).
The first day of Fall hits and there are pumpkins and pumpkin-flavored goodies EVERYWHERE!
Like pumpkin all the things.
You can indulge in pumpkin beer (pretty awesome), pumpkin ice cream, pumpkin cookies, pumpkin waffles, and now this pumpkin pie oatmeal, which you will just have to try out for yourself.
What Do I Need For Pumpkin Baked Oatmeal?
I came up with this baked pumpkin pie oatmeal as an alternative to overnight oats so that we can have something to warm our bellies in the morning. I
t has been a great hit, especially with the youngest who has been waking up asking for pumpkin pie ever since she tried it.
Even the hubby (who weirdly doesn't buy into the whole pumpkin-flavored everything???) said it tastes like Christmas in a bowl, which can only be a good thing.
This is a pretty simple recipe, but there are a few things to note on the ingredients:
use almond milk or another plant-based milk if you prefer to keep your baked oatmeal dairy-free and vegan, but you can also use regular milk if that is what you have on hand and/or prefer.
Making your own nut milk is pretty easy, if you want to give it a go then check out this guide: Thick and Creamy Homemade Nut Milk.
Use vanilla extract and not vanilla essence.
Ground flax meal (ground flax seeds):
This is being used in place of eggs so that our baked oatmeal is egg-free and vegan-friendly.
You can buy ground flax meal in the baking section or health food section of most well-stocked grocery stores.
Alternatively, you can grind whole flax seeds in a high-speed blender.
If you cannot find flax seeds then feel free to sub in chia seeds instead.
You want pure maple syrup and not maple-flavored syrup, which will be full of lots of extra unnecessary ingredients.
This can be found in cans in the baking section in the US.
Outside of the US, it can be hard to find pumpkin puree so you may want to make your own using recipes like this one from It's Not Complicated.
Pumpkin pie spice
TIP: if you can't find pumpkin pie spice you can easily make your own.
How To Store Baked Oatmeal
Pumpkin Oatmeal lasts a couple of days in the fridge in an airtight container.
It can be served cold or you can reheat it in the microwave before serving to enjoy warm.
It also freezes well.
- Cut the cooled pumpkin pie oatmeal into slices and arrange on a tray large enough to fit into the freezer. Make sure the pieces are not touching.
- Pop the tray into the freezer and allow the oatmeal to freeze.
- Once frozen, remove from the freezer and transfer the slices to a freezer-friendly container or Ziploc bag.
Take the number of required slices out of the freezer the night before they are needed and allow them to thaw in the fridge.
You can pop them into the microwave to warm for breakfast, or pop back into the oven or air fryer if you want to crisp the baked oatmeal up a bit.
How To Serve Pumpkin Pie Oatmeal
I like to re-heat my pumpkin oatmeal and serve it up with some maple yogurt (use a plant-based yogurt if you want to keep this dairy-free and/or vegan) and a sprinkle of chopped walnuts on top.
My hubby has been known to take a slice and eat it on his bike on his way to work, it holds up really well as a slice after you have let it completely cool, so is also great for the kid's lunchboxes or as a grab-n-go breakfast.
I hope you love pumpkin pie baked oatmeal as much as we do.
Do you have any other Fall favorites?
I would love to hear about them, so be sure to leave a comment.
Here are some of ours:
- Maple Candied Pecans
- Halloween Breakfast Bliss Balls
- Baked Chia Pumpkin Pie Donut
- Pumpkin Goat Cheese Risotto
- Thick and Creamy Pumpkin Hot Chocolate
- Healthy Pumpkin Bread with Apple
Baked Pumpkin Pie Oatmeal
- ⅔ cup milk of choice
- 1 teaspoon pure vanilla extract
- 3 tablespoon ground flaxmeal
- 3 ½ tablespoon coconut oil
- 2 tablespoon maple syrup
- 2 cups pureed pumpkin or 1 can pumpkin puree make sure thats the only ingredient and opt for organic
- 1 ½ cups rolled oats
- 3 tablespoon coconut sugar you can add more if you like it sweeter
- ½ cup raisins
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup more milk of choice
- Plain yoghurt mixed with maple syrup to serve
- Crushed walnuts to serve
- Preheat the oven to 375 F and lightly grease an 8-in square baking pan (or a pie dish if you like to pretend you are having pie for breakfast like me)
- Combine the first 5 ingredients in a mixing bow and let sit for 5 minutes to let the flax meal do its thing
- Add the remaining ingredients except the last ½ cup milk and stir together
- Pour everything into the prepared baking pan
- Finally, pour the remaining ½ cup milk over everything
- Bake 35 minutes and broil for an additional minute if desired to make it nice and golden on top
- Let sit 10 minutes before cutting into slices and serving up with some maple-yoghurt and crushed walnuts
- See notes for storage
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Oh my gosh! YUM! This looks so amazing
Thank you 🙂
Becca @ Amuse Your Bouche says
This looks so good, the perfect way to see in the autumn. Love how you served it in a slice - like dessert for breakfast 🙂
It's the best way 🙂 Plus you can be guaranteed the kids will eat it if they think they are getting cake for breakfast!
Beth @ Binky's Culinary Carnival says
Absolutely wonderful! What a great idea! I haven't had oatmeal in years! Might have to try this one though! Photos are stunning, too!
Oh thank you for your lovely words Beth 🙂
Christine S. says
I made this last night for an easy morning grab and go breakfast. It was delicious, flavorful and moist. I added walnuts and will definitely make again. Thanks for the recipe!
Yum, love the addition of the walnuts!
Melissa @ My Wife Can Cook says
Wow, three months in Australia? Have fun, but yes, I think fall is my favorite season, so it would be hard to miss. This looks amazing, and I will definitely be trying it soon!
I know, it's such a long time!!! Seemed like such a good idea at the time...I am sure we will love it 🙂
What an incredibly healthy breakfast! Never thought of baked oatmeal, this is brilliant.
I always forget about it until the weather starts to cool down, and then we live on it through the colder months (make ahead breakfast gets a big tick around here!)
Platter Talkd says
Hi Donna. When it comes to Fall, I love it too. Your Baked Pumpkin Pie Oatmeal DOES sound like Christmas in a Bowl (or Thanksgiving) I can just imagine this breakfast on a soon to be, frosty WI AM.'Thanks.
Ha, if only those frosty (or even just slightly colder) mornings would come along. It is still so hot here in CA so all the soups and comfort foods I have been craving are totally out of place 🙂