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up close shot of baked oatmeal in a metal cake pan
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5 from 3 votes

Baked Pumpkin Pie Oatmeal

This yummy breakfast 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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: Breakfast
Servings: 4 -6
Calories: 284kcal
Author: Whole Food Bellies


  • 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


To store: cover and refrigerate or cut into individual slices and freeze. Remove from the freezer the night before you will need it.


Calories: 284kcal | Carbohydrates: 39.9g | Protein: 7g | Fat: 11.3g | Saturated Fat: 8.9g | Cholesterol: 4mg | Sodium: 226mg | Fiber: 5.5g | Sugar: 20.6g