This pumpkin baked oatmeal is a simple & delicious gluten free and dairy free Fall breakfast! Full of healthy ingredients and yummy flavors, this easy meal prep recipe is the perfect seasonal dish.

pumpkin baked oatmeal on a plate with a fork and a dollop of whipped cream

What Makes This Recipe Great

I usually love a savory breakfast, but there’s nothing tastier than a delicious bowl of oatmeal or some pancakes every now and then! This Pumpkin Baked Oatmeal is so simple to throw together and is full of warm, seasonal spices in every bite.

The best part? This gluten-free and dairy-free recipe is perfect for meal prep, easy on-the-go breakfast, and/or a kid-friendly snack! Pumpkin season just gets better and better!

Recipe Highlights

  • Simple Ingredients & Recipe
  • Gluten-Free & Dairy-Free
  • Kid-Friendly
  • Easy Meal Prep

Ingredient Notes

ingredients for pumpkin oatmeal

Gluten-Free Oats: Since I have Celiac, this is really important. Not all oats are safe for me to eat. I like to get these gluten-free oats from Bob’s Red Mill (I found them at Wegmans) since they batch-test them for gluten. Trader Joe’s also has gluten-free oats which passed my Nima Sensor gluten tester. If you don’t need to worry about gluten, then any brand of oats is fine!

Pumpkin Puree: Look for a can that only contains pumpkin. You can also use canned sweet potato if you prefer!

Dairy-Free Milk of Choice: I used Califia Farms Unsweetened Almond milk

Chopped Pecans: I like to get these from Thrive Market or Trader Joe’s.

You can click HERE to shop all of these items on Thrive Market!

Recipe Step by Step

steps for making pumpkin baked oatmeal
  1. Preheat your oven to 375. Spray a 2 qt casserole dish with cooking oil. (I love this 7.5 in x 10.5 x Staub casserole dish).
  2. Combine all of the ingredients except for the pecans in a large bowl and mix well. Pour the mixture into the casserole dish and use a spatula to spread it out evenly. Top with the pecan halves.
  3. Bake for 30 minutes until it is set.
  4. Serve with desired toppings!
pumpkin baked oatmeal in a white staub dish

Mary’s Tips & Tricks

How to Serve: I serve my baked oatmeal topped with more almond milk, a scoop of full-fat coconut cream (the thick part from a can of coconut milk), and maple syrup.

Storage: Let your pumpkin baked oatmeal cool completely before placing it in an airtight container in the refrigerator. Eat within 4-5 days for optimal freshness.

Sweet Potato Swap: If you prefer, swap out the pumpkin puree for canned sweet potato!

Toppings: Feel free to add chopped nuts like walnuts or pecans, maple syrup, whipped cream, chocolate chips, raisins, and/or dried cranberries to make this pumpkin baked oatmeal even yummier!

Recipe FAQs

Help! I don’t have pumpkin pie spice on hand!

If you don’t have this specific blend on hand, use this recipe to make your own!

Simply combine 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 3/4 tsp ground cloves, and 3/4 tsp allspice.

How can I meal prep this recipe?

This recipe is perfect for meal prep. Make it in advance on Sunday and eat it for the week! Simply store in individual containers and reheat as needed, or keep in a large pan and warm up your portion each morning.

Is this pumpkin baked oatmeal vegan?

This recipe is not vegan as it contains eggs, however, it is dairy free. If you need to make it vegan, you can replace the egg with a vegan alternative like a flax or chia egg.

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Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is a simple & delicious gluten free and dairy free Fall breakfast! Full of healthy ingredients and yummy flavors, this easy meal prep recipe is the perfect seasonal dish.
5 from 22 votes
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Ingredients

  • 2 cups gluten free oats
  • 2 eggs
  • 1.5 cups pumpkin puree
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • ½ cup dairy free milk of choice
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1.5 tsp pumpkin pie spice
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 375. Spray a 2 qt (mine was 7.5 in x 10.5 in) casserole dish with cooking oil.
  • Combine all of the ingredients (except for pecans) in a large bowl and mix well. Pour the mixture into the casserole dish and use a spatula to spread it out evenly.
  • Top with pecans, then bake for 30 minutes.
  • Serve topped with more dairy free milk, a dollop of coconut cream, and more maple syrup. Enjoy!

Notes

How to Serve: I serve my baked oatmeal topped with more almond milk, a scoop of full-fat coconut cream (the thick part from a can of coconut milk), and maple syrup.
Storage: Let your pumpkin baked oatmeal cool completely before placing it in an airtight container in the refrigerator. Eat within 4-5 days for optimal freshness.
Sweet Potato Swap: If you prefer, swap out the pumpkin puree for canned sweet potato!
Toppings: Feel free to add chopped nuts like walnuts or pecans, chocolate chips, raisins, and/or dried cranberries to make this pumpkin baked oatmeal even yummier!

Nutrition

Calories: 272kcal, Carbohydrates: 40g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 199mg, Potassium: 316mg, Fiber: 6g, Sugar: 15g, Vitamin A: 9618IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 3mg

This post was originally published on September 23, 2020 and updated with new photos and copy on September 10, 2022.