Start your morning with a warm slice of soft, spiced, perfectly sweet pumpkin baked oatmeal. Packed with pumpkin, oats and cozy fall flavours. It is a no oil, dairy free and egg free fall dish.
It is an easy dish to prepare with just one baking dish and minimal prep. It’s a perfect dish to include in a meal plan, as it can be prepared ahead of time for busy mornings.
My favourite part of this recipe is using homemade pumpkin puree. Cooking a whole pumpkin in an Instant Pot is such a breeze compared to the tedious peeling and chopping of raw pumpkin. Once it’s cooked, the skin peels off easily and I just mash the flesh until smooth.
Check out the post how to cook whole pumpkin in instant pot for more details with tips and tricks.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin: I have used homemade pumpkin puree. But you can use canned puree.
- Spices, Seeds and Nuts: Cinnamon, flaxmeal, pumpkin seeds and pecans.
- Liquid: Water to make flaxegg and milk to prepare pumpkin oatmeal mixture. I have used almond milk.
- Sweetener: I have used maple syrup, but check the variations and substitutions section for alternative options.
See the recipe card for quantities.
How To Make Pumpkin Baked Oatmeal?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Preheat oven.
Step 2: Combine flaxmeal with water in a small bowl and let it sit.
Step 3: Combine milk, pumpkin puree, cinnamon, flaxegg and maple syrup.
Step 4: Mix with a spoon until everything is well combined.
Step 5: Now add oats, pumpkin seeds and pecan.
Step 6: Stir with a spoon until everything is well combined.
Step 7: Place the baking dish in the preheated oven and bake until the center is set and the top is golden.
Step 8: Place the baking dish on a cooling rack and let it rest for a few minutes. Then cut it into squares.
Enjoy delicious pumpkin baked oatmeal topped with a dollop of yogurt.
Check out other baked oatmeal recipes on the blog – black forest fruit baked breakfast oatmeal, apple cinnamon baked oatmeal and chocolate baked oats without banana
Substitutions and Variations
Spices: Try dry ginger powder along with cinnamon or substitute cinnamon with pumpkin pie spice.
Milk: Substitute almond milk with other plant-based milk such as coconut, soy or oat milk.
Sweetener: You can substitute maple syrup with agave syrup, date syrup or date caramel.
Storage
Fridge: Store leftover slices in an airtight container in the fridge for up to 5 days.
Freezer: For meal prep or making big batches for busy mornings, let the baked oatmeal cool completely and then cut it into squares. Arrange the squares on a lined baking sheet and freeze until solid. Once frozen, transfer the squares into zip lock bag or freezer safe container and store in the freezer.
Defrost: Take the desired number of squares out of freezer and let them thaw in the fridge overnight.
Reheat: Place it on a heatproof plate/bowl and heat it in the microwave until piping hot.
Tips and Tricks
Rolled Oats: Use old-fashioned oats/rolled oats, as they work best and retain texture.
Bake: Make sure to bake just until it sets and turns lightly golden.
Flaxegg: Let the mixture sit for at least 5 – 8 minutes at room temperature to get a thick and gelatinous texture. Use warm water to speed up the process.
Baking Dish: The baking dish I used here is 9 x 6 inch rectangle which was ideal for the quantity I prepared.
Pumpkin Baked Oatmeal (No Oil, Egg Free)
Equipment
- 1 Baking Dish
- 1 Spoon
Ingredients
1 Cup = 250 ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 tablespoons flaxmeal
- 6 tablespoons water
- 1 cup almond milk
- 1 cup (or) 275 gms pumpkin puree
- 1 teaspoon cinnamon
- ⅓ cup maple syrup
- 1.5 cups (or) 145 gms rolled oats
- 1 tablespoon pumpkin seeds
- 7-8 pecans chopped
Instructions
- Preheat oven to 180 C (350 F).
- Combine 2 tablespoons flaxmeal with 6 tablespoons water in a small bowl and let it sit for 5 minutes.2 tablespoons flaxmeal, 6 tablespoons water
- After 5 minutes, pour 1 cup almond milk into the baking dish. Add 1 cup (or) 275 gms pumpkin puree, 1 teaspoon cinnamon, flaxegg (flaxmeal soaked in water) and ⅓ cup maple syrup.1 cup almond milk, 1 cup (or) 275 gms pumpkin puree, 1 teaspoon cinnamon, ⅓ cup maple syrup
- Mix with a spoon until everything is well combined.
- Now add 1.5 cups (or) 145 gms rolled oats, 1 tablespoon pumpkin seeds and 7-8 pecans.1.5 cups (or) 145 gms rolled oats, 1 tablespoon pumpkin seeds, 7-8 pecans
- Stir with a spoon until everything is well combined.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the center is set and the top is golden.
- Place the baking dish on a cooling rack and let it rest for 10 – 15 minutes. Then cut it into squares.
- Enjoy delicious pumpkin baked oatmeal with a dollop of yogurt topping.
Notes
Nutrition
Related
Looking for other breakfast recipes? Try these:
More Pumpkin Recipes
KEEP IN TOUCH
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More Pumpkin Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
