Author: This Pumpkin Baked Oatmeal is cozy, warmly spiced, and surprisingly creamy. Made in one bowl with simple pantry ingredients, it's perfect for meal prep breakfasts, holiday mornings, or enjoying all pumpkin season long.
There's a lot that I love about this pumpkin baked oatmeal, but I think my favorite thing is how incredibly simple it is to whip up, yet it feels like something you'd set out for a fancy brunch. Just stir everything together in one bowl, pour it into a baking dish, and let the oven do the work! The pumpkin makes the oatmeal incredibly moist and creamy, while pumpkin pie spice gives you all those cozy fall flavors without pulling five different spice jars out of the pantry.
I love baking a batch on Sunday, eating one slice warm from the oven (obviously), and having breakfast ready for the week. But add the optional cream cheese glaze and suddenly it has this pumpkin cinnamon roll vibe that feels special enough for Thanksgiving or Christmas morning. Yum!
Why You'll Love This Pumpkin Baked Oatmeal
- One bowl and 10 minutes of prep: Stir, pour, bake. You got this!
- Perfect for meal prep: Bake it once and you've got breakfast ready for the next several days.
- Easy to customize: Add chocolate chips, walnuts, dried cranberries, pepitas, or whatever sounds good.
- Weekday easy, holiday worthy: Simple enough to meal prep on Sunday, but add that cream cheese glaze and I'd happily serve it for Thanksgiving or Christmas breakfast.
Ingredients for Pumpkin Baked Oatmeal
- Pumpkin purée: Be sure to use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor of the recipe.
- Plant-based milk: I like to use soy or oat milk, which are extra creamy.
- Maple syrup: Pumpkin and maple are the perfect fall pairing!
- Vegan butter: I love using my homemade vegan butter.
- Vanilla extract: For extra cozy flavor.
- Rolled oats: Old-fashioned rolled oats give this baked oatmeal the best texture. Quick oats can become mushy, while steel-cut oats won't soften enough in the baking time.
- Baking powder: Gives the oatmeal lift so it doesn't bake up dense.
- Pumpkin pie spice: Gives you all those cozy pumpkin-spice flavors in one scoop. Buy a bottle or make your own.
- Salt: Just a little to balance the sweetness.
- Optional add-ins: Try chopped pecans or walnuts, vegan chocolate chips, pepitas, or dried cranberries.
- Cream cheese glaze: Vegan cream cheese, powdered sugar, and plant-based milk make a simple glaze that gives this baked oatmeal a pumpkin cinnamon roll vibe. Highly recommended!
How to Make Pumpkin Baked Oatmeal
- Mix: Whisk the wet ingredients together, then stir in the oats, spices, and any add-ins you like. It's all made in one bowl!
- Bake: Pour into your baking dish and bake until the center is set and the edges are lightly golden. Let it cool for a bit before slicing so it has time to set up.
- Make the Glaze: If you're making the optional cream cheese glaze (highly recommended!), whisk it together until smooth and drizzleable.
- Drizzle & Serve: Drizzle that creamy glaze all over the baked oatmeal, add a sprinkle of cinnamon if you like, and dig in!
Tips and Variations
- Don't skip the resting time: The oatmeal will be softer straight from the oven. A 10 to 15 minute rest allows it to set up a little more so it's easier to serve.
- Give it some crunchy contrast: Stir chopped walnuts or pecans into the oatmeal and sprinkle pepitas over the top before baking.
- Make it oil-free: Replace the vegan butter with unsweetened applesauce. The baked oatmeal will be slightly less rich but will still be moist and delicious.
- Make it gluten-free: Oats themselves don't contain gluten, but cross-contamination can be an issue, so use certified gluten-free rolled oats if needed.
Serving Ideas
This pumpkin baked oatmeal is delicious warm from the oven with the cream cheese glaze (my favorite!), but you can also serve it with a splash of plant-based milk, vegan yogurt, an extra drizzle of maple syrup, homemade coconut whipped cream, or a sprinkle of chopped nuts or pepitas. For meal prep, I usually just reheat a slice in the microwave and breakfast is done!
Meal Prep, Storage, and Freezing
- Meal Prep: Bake a pan, enjoy your first piece warm (trust me on this), then refrigerate the rest in an airtight container or wrapped in the pan. In the morning, you can grab a slice straight from the fridge or warm it in the microwave.
- Refrigerator: Store the pumpkin baked oatmeal covered in the refrigerator for up to 5 days. Enjoy it cold or reheat individual portions in the microwave or oven.
- Freezer: Cut the oatmeal into individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Vegan Pumpkin Recipes
If you try this pumpkin baked oatmeal recipe, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is cozy, warmly spiced, and surprisingly creamy. Made in one bowl with simple pantry ingredients, it's perfect for meal prep breakfasts, holiday mornings, or enjoying all pumpkin season long.
Servings:
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Ingredients
- 1 cup pumpkin purée, (not pumpkin pie filling)
- 1 ½ cups plant-based milk, (such as soy or oat)
- ¼ cup maple syrup
- 2 tablespoons melted vegan butter, (or neutral oil)
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ½ cup vegan chocolate chips
- ¼ cup pepitas
Optional Cream Cheese Glaze
- 2 tablespoons vegan cream cheese, softened if needed
- 2 - 3 tablespoons powdered sugar
- ½ - 2 teaspoons plant-based milk, as needed
- Cinnamon, optional for sprinkling
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, plant-based milk, maple syrup, melted vegan butter, and vanilla.
- Add the dry ingredients: Stir in the oats, baking powder, pumpkin pie spice, and salt until combined. Stir in any optional add-ins. The mixture will seem quite wet, but the oats will absorb the liquid as it bakes.
- Bake: Pour the mixture into the prepared dish and spread evenly. Bake for 35-40 minutes, until golden around the edges and set in the center.
- Cool & serve: Let cool for 10-15 minutes before slicing. Serve warm as is, with vegan yogurt, a splash of plant-based milk, maple syrup, or the optional cream cheese glaze.
- Make the glaze (optional): Whisk together the vegan cream cheese and 2 tablespoons powdered sugar until smooth. Add plant-based milk, ½ teaspoon at a time, until you reach a drizzleable consistency. Taste and add the remaining tablespoon of powdered sugar if you'd like a sweeter glaze. Drizzle over the baked oatmeal before serving and, if desired, sprinkle with cinnamon.
Notes
Storage: Store covered in the refrigerator for up to 5 days. Enjoy chilled or reheat in the microwave or oven until warmed through. This recipe also freezes well. Slice into portions and freeze for up to 2 months. Thaw overnight in the refrigerator.
Customize it: Stir in chopped pecans, walnuts, chocolate chips, pumpkin seeds, dried cranberries, or your favorite mix-ins.
Pumpkin purée: Be sure to use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor of this recipe.
Serving: This baked oatmeal is delicious warm from the oven but also makes a great grab-and-go breakfast straight from the fridge.
Gluten-free: Use certified gluten-free rolled oats.
Oil-free: Replace the vegan butter or oil with unsweetened applesauce. The baked oatmeal will be slightly less rich but still delicious.
Nutrition
Serving: 1serving with all the add-ins and glaze (recipe makes 9 servings) | Calories: 281kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Sodium: 216mg | Potassium: 290mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4395IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 2mg
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