This cozy pumpkin baked oatmeal is made in one bowl and bakes in 35 minutes. The perfect fall meal prep breakfast that’s high in protein and fibre!
I’m fully on board with pumpkin season, but I can’t survive on pumpkin treats alone. 😂 This baked oatmeal gives you all those warm, cozy fall flavours in a breakfast that’s actually worth making. It’s hearty, satisfying and so much better for you. It’s all about balance, right?!
Why you’ll love this recipe
- Healthy & balanced breakfast: Pumpkin, oats and Greek yogurt provide plenty of protein and fibre for a satisfying start to your day.
- Easy meal prep: Make a batch of pumpkin baked oatmeal ahead for grab-and-go breakfasts all week or an easy breakfast for a crowd.
Ingredients and substitutions
- Coconut oil – Butter for greasing the pan.
- Rolled oats – Quick oats can work, but the texture will be softer.
- Baking powder – No direct substitution recommended.
- Pumpkin spice – Use cinnamon, nutmeg and dried ginger instead.
- Sea salt – Table salt or kosher salt.
- Pumpkin puree – Canned or homemade pumpkin puree.
- Greek yogurt – Plain dairy-free yogurt for a dairy-free option.
- Milk – Any dairy or non-dairy milk.
- Eggs – No direct substitute; use an egg replacer for a vegan version.
- Maple syrup – Honey or agave syrup.
- Vanilla extract – Vanilla bean paste or vanilla powder.
Optional Greek Yogurt Glaze
- Greek yogurt – Plain dairy-free yogurt.
- Icing sugar – No direct substitution needed.
- Milk – Any dairy or non-dairy milk.
Optional Toppings
- Pumpkin seeds – Chopped pecans or walnuts.
- Chopped pecans – Chopped walnuts or pumpkin seeds.
How to make pumpkin oatmeal bake
Step 1: Mix
Add all the ingredients to a bowl and mix until just combined.
Step 2: Bake
Pour the mixture in a greased baking dish and bake in the oven for 35-40 minutes.
Step 3: Make the glaze
Mix greek yogurt, icing sugar and milk until smooth and set aside.
Step 4: Finish and serve
Top the oatmeal bake with a drizzle of the glaze and any other toppings you’d like, then enjoy!
Tips & Variations
Here are some tips and ways to make this pumpkin oatmeal bake perfect for you:
- Don’t overbake: Bake just until the centre is set and a toothpick comes out clean.
- Add some crunch: Top with pumpkin seeds, pecans or walnuts before serving.
- Mix in chocolate: Add chocolate chips for a little extra sweetness.
- Boost the protein: Add a scoop of vanilla protein powder or use high-protein Greek yogurt.
- Make it dairy-free: Use your favourite dairy-free yogurt and non-dairy milk.
- Gluten-free: This recipe is naturally gluten-free, but be sure to use certified gluten-free oats and pumpkin spice blend to avoid cross-contamination.
- Spice it up: Add more or less pumpkin spice or your mix of cinnamon, nutmeg and ginger to taste.
Frequently asked questions
Can I meal prep pumpkin baked oatmeal?
Yes! This pumpkin baked oatmeal is perfect for meal prep. Cut it into portions and store in meal prep containers so they’re good to go. Just heat them up when you’re ready to eat.
Can I use quick oats instead of rolled oats?
I recommend rolled oats for this recipe, but if quick oats is what you have, then you can use them too. I’ll always advocate for using what you have on hand! Just note that the texture will be different since the quick oats become much softer and you may need to add a little more.
Can I use pumpkin pie filling instead of pumpkin puree?
No, stick with 100% pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which can make the baked oatmeal overly sweet and change the flavour. You can make your own homemade pumpkin puree, but canned is convenient and gives consistent results.
Love pumpkin fall flavours? Try these:
- Pumpkin Overnight Oats
- Pumpkin Protein Pancakes
- Chocolate Chip Pumpkin Protein Muffins
- Pumpkin Spice Protein Shake
- Pumpkin Cream Cold Brew
Storing and reheating
Storing: Let the baked oatmeal cool completely, then cover the baking dish or transfer individual portions to airtight containers. Refrigerate for up to 5 days.
Reheating: Reheat individual portions in the microwave for 30–60 seconds, or until warmed through.
Freezing: Freeze individual portions in freezer-safe containers or bags for up to 3 months. For best results, freeze without the Greek yogurt glaze.
Defrosting and reheating: Thaw overnight in the fridge, then microwave for 1–2 minutes or until heated through. Add the glaze and toppings after reheating.
More baked oatmeal breakfasts
Pumpkin Baked Oatmeal
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1 tbsp coconut oil for greasing
- 4 cups rolled oats
- 2 tsp baking powder
- 2 tsp pumpkin spice or 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp dried ginger
- 1/2 tsp sea salt
- 15 oz pumpkin puree
- 2 cup Greek yogurt
- 1 cup milk dairy or non-dairy
- 3 eggs
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
Optional Greek yogurt glaze
- 3 tbsp Greek yogurt softened
- 3 tbsp icing sugar
- 1 tsp milk
Optional toppings
- Pumpkin seeds or chopped pecans
Instructions
- Preheat oven to 350 F. Grease an 9×13 baking dish with coconut oil or butter.
- In a large bowl, mix together rolled oats, baking powder, cinnamon, nutmeg, ginger and salt. Add remaining ingredients, mixing together well.
- Add oatmeal mixture to greased pan, then bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.
- While oatmeal is baking, prepare the glaze by mixing Greek yogurt, icing sugar and milk together in a medium-sized bowl. When oatmeal is done, drizzle overtop, garnish with pecans or pumpkin seeds if desired then cut into 6 equal pieces and enjoy.
Comments & Reviews
Renee Amaral says
This was yummy and so filling!