Posted Aug 29, 2020, Updated Mar 25, 2024 I love everything about the fall. The changing of the seasons brings so much to be thankful for. The crisp cool mountain air, the warm colors of the changing leaves, and the ability to cuddle up in a cozy sweater with all the fall foods, like this Pumpkin Baked Oatmeal. This baked pumpkin oatmeal recipe is everything breakfast should be. Healthy, filling, packed with protein, fiber and veggies! Plus it’s irresistibly delicious. I mean pumpkin and maple cinnamon cream cheese glaze that’s naturally sweetened?! I’ll take a giant serving please and thank you. Oats and almond meal provide fiber and protein. Pumpkin is a nutritional powerhouse, delivering many vitamins and antioxidants! Using applesauce and maple syrup in place of sugar naturally sweetens this pumpkin baked oatmeal, plus it’s gluten-free and easily made dairy-free/vegan.
Pumpkin Baked Oatmeal: Ingredients & Substitutions
This recipe is absolutely delicious as-is, but here are a few possible substitutions!
Quick-cooking oats. Old-fashioned oats can be used in this pumpkin oatmeal recipe. You will have to increase the bake time and the end result will be chewier! Steel cut oats will not work in this recipe. Almond meal. If you are allergic to nuts there are are few possible substitutions: oat flour, all-purpose gluten-free flour, tapioca flour/starch, all-purpose or whole wheat flour (not gluten-free). You can also just increase the amount of oatmeal by 1/4 cup and omit the almond meal. Maple syrup. Honey or agave can be used in place of maple syrup. Egg. For a vegan version substitute a chia/flax egg. To make: Mix 1 TBS ground chia or flax seeds with 2 1/2 TBS warm water and let stand for 5 minutes. Milk. Any variety of dairy or non-dairy milk works well in this recipe. Our favorite choices are whole milk, 2% milk and almond milk. Cream cheese. For a vegan version either omit the glaze or use a vegan cream cheese. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Baked Oatmeal
This baked pumpkin oatmeal is easy to make, but as always we’ll walk through the process step-by-step, and don’t forget to watch the video. Begin by combining the dry ingredients in a medium bowl. This ensures they will be evenly distributed in the batter! Next, whisk the wet ingredients (pumpkin, vanilla, maple syrup, applesauce and egg) together in a large bowl until the mixture is smooth. Then add the milk and whisk to combine. Once the mixture is smooth, add the dry ingredient mixture to the wet ingredients and stir until the pumpkin oatmeal batter is homogenous (uniform throughout).
Bake & Cool
Pour the batter into a greased baking dish and bake until the top is set and slightly browned. Let the baked pumpkin oatmeal cool while you move on to the next step.
Make the Glaze
Either in a medium bowl with a handheld mixer or whisk, or in the bowl of a standing mixer, beat or whisk the glaze ingredients together until smooth. Be sure all ingredients are at room temperature for easy mixing. Note: you will likely have extra glaze, but we never mind having a little extra!
Assemble
Drizzle the glaze on top of the slightly cooled baked pumpkin oatmeal.
Serve
Serve warm with a warm cup of coffee (or this mocha latte or pumpkin spice latte) for a delicious fall breakfast. You can also serve it cold and it tastes like a healthy pumpkin cake.
Prepare in Advance
This Pumpkin Baked Oatmeal can be made ahead of time and served warm or cold. If you need a grab-and-go breakfast, simply wrap individual portions in plastic wrap and toss them in your gym bag on your way out the door!
Store
Store and leftovers of this pumpkin baked oatmeal in an airtight container in the refrigerator. To serve warm, you can reheat it in the microwave or in the oven turned to warm. If you will be reheating it I recommend saving some of the glaze to put on after it’s warm.
Freeze
This baked pumpkin oatmeal freezes beautifully. I recommend freezing it in individual slices so you can pull one out at a time to enjoy in the mornings. Flash-freeze the slices on a baking sheet. Once they are frozen wrap them in plastic wrap and put them in an airtight container. Freeze for up to 3 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
