This yummy 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!
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Baked Pumpkin Pie Oatmeal
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
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.
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. It has been a great hit, especially with the toddler 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.
What Do I Need For Pumpkin Baked Oatmeal?
This is a fairly simple recipe, you will need:
- milk of choice (I use almond)
- vanilla extract
- ground flax meal (ground flax seeds)
- coconut oil
- maple syrup
- pureed pumpkin
- rolled oats
- coconut sugar you can add more if you like it sweeter
- pumpkin pie spice
- plain yoghurt mixed with maple syrup to serve
- crushed walnuts to serve
You are pretty much going to mix everything together, pop into a baking dish, bake and then allow to rest a bit before serving.
It makes a great make-ahead brekkie for the week ahead or a freezer-friendly breakfast for when life gets busy.
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. To freeze:
- 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.
How To Serve Pumpkin Pie Oatmeal
I re-heat mine 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 walnuts.
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 great for the kid's lunchboxes or as a grab-n-go breakfast.
I hope you love pumpkin pie 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
- 2/3 cup milk of choice
- 1 tsp pure vanilla extract
- 3 tbsp ground flaxmeal
- 3 1/2 tbsp coconut oil
- 2 tbsp maple syrup
- 2 cups pureed pumpkin or 1 can pumpkin puree make sure thats the only ingredient and opt for organic
- 1 1/2 cups rolled oats
- 3 tbsp coconut sugar you can add more if you like it sweeter
- 1/2 cup raisins
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 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 1/2 cup milk and stir together
- Pour everything into the prepared baking pan
- Finally, pour the remaining 1/2 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.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3