Pumpkin Baked Oatmeal
Two of my favorite things come together in one: pumpkin & oats. As someone who’s been enjoying baked oats for years, I knew it was time for a festive fall flavor. Pumpkin baked oatmeal is better than any other flavor; the warm spices of cinnamon, nutmeg, and cloves swirl together with cozy pumpkin, rich maple, and comforting vanilla. What really sets it apart is the maple yogurt drizzle — a tangy-sweet cinnamon topping that acts like a “healthier frosting” and adds balanced creaminess to the spiced flavors. Unlike others, this recipe is also egg-free, oil-free, and dairy-free (but can be altered for your preferences).
I’m definitely that gal who rolls out all her pumpkin and apple candles on September 1st. I’ve always been a fall fanatic (maybe because it’s also my birthday month!). I just LOVE those cozy vibes — how about you?
And to pair with the home decor, I always start making my favorite pumpkin breakfast recipes. Of course, my Pumpkin Bread with cinnamon crumble topping is always top of my list, but this Pumpkin Baked Oatmeal is RIGHT up there with it! Sometimes accompanied with a Vegan Pumpkin Spice Latté — is that too much pumpkin? 😂 Nooooo…
This recipe is pretty dang simple (and if you keep your pantry fairly well stocked, you likely have all these ingredients). I highly recommend making the maple yogurt drizzle — it’s the perfect creamy topping to each warm, spiced pumpkin bite. YUM!
Pumpkin Baked Oatmeal Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
Can I use baking soda instead of baking powder?
No, you cannot swap baking soda for baking powder because it requires an acid to activate (like vinegar, lemon, etc) that we are not using in this recipe. Baking powder already contains the acid to activate it!
What can I use if I don’t have pumpkin pie spice?
No worries — you can make your own at home! This recipe calls for 2 tsp of pumpkin pie spice. Instead, add these spices: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves or allspice.
What is in the Maple Yogurt Drizzle?
I created this as a delicious addition to this yummy breakfast! I consider it a “healthy frosting” with Greek yogurt (I choose a dairy-free version from Kite Hill, but use whatever variety you like!), maple syrup, cinnamon, vanilla, and a little splash of milk. It is the perfect compliment to this pumpkin baked oatmeal *chef’s kiss*.
How to Make Pumpkin Oatmeal Bake
1. Combine Your Dry Ingredients
This includes your oats, chia seeds, pumpkin pie spice, salt, and baking powder. Give it a stir until combined. (DO NOT use baking soda instead).
2. Add Wet Ingredients
Add the rest of the ingredients on your list (except mix-ins). This includes the milk, pumpkin puree, vanilla extract, maple syrup
3. Add Your Mix-In’s
HIGHLY RECOMMEND! I think chocolate chips are the best and add the perfect level of sweetness, but nuts are also a great option (pecans are a great for fall!)
4. Bake
Sprinkle with a few extra toppings if you’d like. Bake at 375 F for 30-35 minutes. You’ll know it’s done with the top is golden, the edges a little darker, and the toothpick comes out clean in the center.
5. Cut into Squares
Let it sit for at least 15 minutes before cutting into 9 squares (or whatever size you like). Drizzle a warm square with the maple yogurt and enjoy!
Make sure to store these (and the yogurt drizzle) in the fridge. The bars tend to mold quickly if left at room temp.
How to Store Leftover Pumpkin Baked Oatmeal
I like to cut them into squares before storing — but you could keep them in their original baking dish if you prefer. Make sure to store them in the fridge (they tend to mold quickly on the counter). They will last 4-5 days, so you can enjoy a piece all week! You can enjoy them chilled or warm. My personal fave is warm, but you do you!
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Pumpkin Baked Oatmeal
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 2 tsp pumpkin pie spice or 1½ tsp cinnamon + ½ tsp nutmeg + pinch ginger/cloves
- 1 tbsp chia seeds
- ¼ tsp salt
- 1 cup pumpkin purée not pumpkin pie filling
- 1.5 cups unsweetened soy or almond milk or other milk
- ¼ cup pure maple syrup or honey, if not vegan
- 2 tsp vanilla extract
- ⅓ cup chopped pecans or walnuts or chocolate chips optional
Maple Yogurt Frosting (Healthy) – optional
- 1/3 cup Greek yogurt (unsweetened, plain) choose a thicker dairy-free version if vegan (I love Kite Hill Greek yogurt)
- 1.5-2 tbsp maple syrup adjust to sweetness preference
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1-2 tsp soy milk (if needed to thin) or milk of choice
Instructions
- Preheat oven to 375 F. Grease an 8×8 glass pan and set aside.
- In a large bowl, combine oats, pumpkin pie spice, baking powder, chia seeds and salt.2 cups old-fashioned rolled oats, 1 tsp baking powder, 2 tsp pumpkin pie spice, 1 tbsp chia seeds, ¼ tsp salt
- Add wet ingredients: pumpkin puree, milk, maple syrup, and vanilla. Stir until combined. Add nuts or chocolate chips at this time, if desired. (I highly recommend chocolate chips!) FYI – your mixture will seem fairly wet, but it will thicken more within minutes and in the oven.1 cup pumpkin purée, 1.5 cups unsweetened soy or almond milk, ¼ cup pure maple syrup, 2 tsp vanilla extract
- Transfer to your prepared baking dish.
- Bake for 30-35 minutes or until a toothpick in the center comes out clean and the top is golden. Tip: Don't cut it right away. Let it set for at least 15 minutes so you get clean slices. Make the maple yogurt drizzle while you wait!
- Optional: Make a maple yogurt drizzle by combining yogurt, maple syrup, vanilla, & cinnamon in a small bowl. Adjust sweetness to your preference and add a small amount of milk if needed to thin.1/3 cup Greek yogurt (unsweetened, plain), 1.5-2 tbsp maple syrup, 1/2 tsp vanilla extract, 1/4 tsp cinnamon, 1-2 tsp soy milk (if needed to thin)
- Drizzle the healthy "frosting" over individual slices of baked oatmeal. Top with pecans, dried fruit, or whatever you enjoy (optional).Enjoy! These bars are best stored in the fridge. I love to reheat them by the slice each morning. You can also enjoy them chilled too.
Notes
- Make sure to store baked oatmeal in the fridge. It will last up to 4/5 days so you can enjoy it all week long!
- Enjoy these bars warm or chilled (I personally prefer warm).
- One of my other favorite toppings is a drizzle of peanut butter.
- These bars are not extremely sweet. The addition of chocolate chips creates the perfect sweetness level in my opinion. If you want them to be sweeter without the addition of chocolate chips, add 1/3 cup maple syrup.
