Nothing is better than jumping into fall with a cozy breakfast like this healthy pumpkin baked oatmeal! It is super simple, you can throw it together in just a few minutes, and is vegan, gluten-free, and makes the perfect meal prep!

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Healthy Baked pumpkin oatmeal in a white tray.

Why you will love this Healthy Pumpkin baked oatmeal

Pumpkin is packed full of antioxidants! It is packed full of fiber and carotenoids which can aid your immune system, contribute to eye health, and lower your risk of some cancers!

It makes a great meal prep! I feel like when fall hits, it becomes busy season. It’s back to school, then theres the holidays, so I love anything that can make my life easier. This makes a great meal prep – you can place them in containers and reheat when ready to eat!

It’s so, so cozy! Pumpkin baked oatmeal is packed full of cozy spices like cinnamon and nutmeg, which not only makes your house smell amazing while baking (who needs bath and body works?) but also packs in some extra antioxidants as well 😉

It’s versatile! I love that you can add any mix-ins you’d like, top it with maple cashew cream or even a little dollop of coconut yogurt, and can be made dairy and gluten-free!

It makes an easy, healthy breakfast! This baked oatmeal is packed full of healthy fats, fiber, and protein!

Ingredients & Substitutions

Oatmeal: The base of the recipe! I’ll explain which oats work best below!
Pumpkin puree: Make sure you’re using canned pumpkin puree and not pumpkin pie filling! I haven’t tested substitutes, but I think mashed banana or applesauce would work!
Ground flax seeds: This offers some healthy fats and fiber to the recipe. You can omit them or even substitute chia seeds if you’d rather!
Plant-based milk: If you aren’t plant based, feel free to use any milk you have on hand.
Maple syrup: This is what sweetens the recipe. You could also try subbing monk fruit for a lower sugar option, but I really love the flavor maple gives this recipe!
Pumpkin pie spice: If you don’t have pumpkin pie spice, I will leave a recipe below for how to make it at home!
Vanilla protein powder: This is optional, but adding protein will help keep you satiated and your blood sugar more balanced! I love this one!

What type of oats to use

I have made this with organic old-fashioned rolled oats, as well as quick oats, and have to say the old-fashioned rolled oats work best and give a sturdier texture. Quick oats can create a mushier outcome. I wouldn’t recommend using steel cut oats for this baked oatmeal recipe!

Homemade Pumpkin Pie Spice

I know pumpkin pie spice can sometimes be hard to find, or really expensive, so here’s a quick recipe to make it yourself at home. Just mix it together and store in a glass jar!

  • 3 tbsp cinnamon
  • 2 tsp ground ginger
  • 1 1/2 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice (optional)
A slice of Baked pumpkin oatmeal with cashew cream frosting on a white plate.

How to make baked oatmeal

It is so, so easy!

First, you just combine everything in a large bowl or in the pan you plan on baking it in. Then, you bake! That’s it! If you want to make the topping, you can do that while the oatmeal bakes to speed up the process!

How to store baked pumpkin oatmeal

You’ll want to store leftovers in an air-tight container in the fridge. It will keep for 3-5 days. You can also freeze the baked oat squares and thaw when ready to eat! When ready to eat, reheat and enjoy!

Other oatmeal recipes you will love

Healthy cinnamon roll baked oatmeal

Healthy pb and jelly overnight oats

no bake peanut butter oatmeal balls

Healthy Pumpkin Baked Oatmeal (Vegan, Gluten-Free)

Nothing is better than jumping into fall with a cozy breakfast like this healthy pumpkin baked oatmeal! It is super simple, you can throw it together in just a few minutes, and is vegan, gluten-free, and makes the perfect meal prep!
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 1 kcal



  • 2 cups old fashioned rolled oats
  • 1/4 cup ground flax seeds
  • 6 tbsp vanilla protein powder
  • 2 tsp pumpkin pie spice
  • 2 cups plant-based milk
  • 1/2 cup pumpkin puree
  • 3 tbsp maple syrup
  • 3 tbsp coconut sugar or monk fruit
  • 2 tbsp melted coconut oil **See Notes
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Maple Cashew Cream

  • 1 cup cashews, soaked in hot water for 30 mins
  • 1/2 cup coconut yogurt
  • 2-3 tbsp maple syrup


  • Preheat the oven to 375F. Grease an 8×8 baking dish.
  • In a large bowl, or the pan you plan to bake the oatmeal in, mix together all of the ingredients until well combined.
  • Bake the oatmeal for 35-40 minutes until golden and firm to touch.
  • To make the maple cashew cream, make sure you soak the raw cashews in hot water for at least 30 minutes. Then add all of the ingredients to a high-powered blender, blending until completely smooth.
  • Top the oatmeal with the cashew cream and a sprinkle of cinnamon sugar (if you're feeling fancy) and enjoy!


*You can omit the protein powder.
**You can use vegan butter, ghee, or avocado oil.
Keyword Baked Oatmeal, cinnamon, fall recipes, Healthy Breakfast, pumpkin, raw vegan

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One Comment

  1. 5 stars
    Omg this looks so good. I came here for more pumpkin recipes and i’m so glad I found this!! I think I might make a little mini version and drench it in the cashew cream!!

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