Make-Ahead Pumpkin Pie Baked Oatmeal

This delicious and hearty Make-Ahead Pumpkin Pie Baked Oatmeal is a must-make this fall! It’s perfect for a meal-prep breakfast that’s ready when you are in the morning.

Does anyone else feel totally thrown off by the time change?! We lived in Arizona for the past five years, and didn’t have daylight savings time, and it was much easier that way. All I can say is thank goodness for easy breakfasts like this Make-Ahead Pumpkin Pie Baked Oatmeal!

I make baked oatmeal a lot, like a few times a month. I make a lot of Baked Oatmeal Cups because they’re really easy to portion out, but sometimes, I like to mix it up a little and make a big dish.

I thought it would be fitting to bake this Make-Ahead Pumpkin Pie Baked Oatmeal in a pan, instead of cups, because you can cut slices of it just like you would pumpkin pie! You could actually even bake it in a round dish so it’s been more pumpkin-pie-like, but I didn’t think of that until just now, haha. 🙂

Pumpkin Pie Baked Oatmeal Recipe Ingredients

• Oats – This recipe calls for 4 cups old-fashioned oats, gluten-free certified if necessary.
• Sugar – I used coconut sugar, but brown sugar will also work well.
• Spices – I used cinnamon, nutmeg, ground cloves, ground ginger, and salt.
• Baking powder
• Almond milk – I used unsweetened almond milk, but you can use another dairy-free milk of your choice. Ensure it’s unsweetened.
• Pumpkin puree 
• Vanilla extract 
• Maple syrup – Be sure to use pure maple syrup and not artificially sweetened pancake syrup.
• Nuts – I used chopped pecans, plus more for topping. Nuts are optional, of course.
• Coconut whipped cream –  This ingredient is optional, but is great as a topping.

How To Make Pumpkin Pie Baked Oatmeal

Why You’ll Love This Make-Ahead Oatmeal Breakfast

• I love making baked oatmeal because it’s hearty, healthy, and filling. I really enjoy it, and Eli likes it, too! I’m pretty sure he thinks it’s dessert since it’s a little sweet, and I’m not about to tell him that isn’t quite the case. 🙂 But feel free to eat it as a dessert if you like! A scoop of coconut whipped cream on top really makes it feel special.
• This Make-Ahead Pumpkin Pie Baked Oatmeal is also great for an afternoon snack! I’ve been really craving sweets lately, but I am trying not to overdo it with sugar, so this baked oatmeal is a nice, healthier snack that isn’t overpacked with sugar.

Make-Ahead Pumpkin Pie Baked Oatmeal Recipe Tips

• You can bake this oatmeal in a muffin tin for baked oatmeal cups. Just spray the muffin tin with cooking spray and use a 1/4-cup scoop to scoop the batter in. Bake for about 20-25 minutes.
• I’ve made this in a 13×9 baking dish and also in a slightly smaller one. The larger the baking dish you use, the quicker it bakes.
• I didn’t add nuts to my baked oatmeal since Eli still can’t chew them well, but I did add a few on top that I could pick off of his. Feel free to add nuts inside and on your dough if you like.
• I like to let my baked oatmeal sit for a few minutes after I take it out of the oven so it will firm up a little bit more.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Oat-based Breakfast Ideas?

Creamy Peanut Butter and Jelly Overnight Oats

Pina Colada Baked Oatmeal Cups

Date-Sweetened Cinnamon-Sugar Baked Oatmeal Cups

Orange Cranberry Baked Oatmeal Cups

Lemon Raspberry Baked Oatmeal

Make Ahead Pumpkin Pie Baked Oatmeal

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• Author: She Likes Food
• Total Time: 50 minutes
• Yield: 6-8 1x

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Description

This hearty and flavorful Pumpkin Pie Baked Oatmeal is perfect for a healthy make ahead breakfast this season!

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Ingredients

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• 4 cups old fashioned oats, gluten free certified if necessary
• ¼ cup coconut sugar or brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoons salt
• 2⅓ cup unsweetened almond milk
• 1 1/2 cups pure pumpkin puree
• 2 teaspoons vanilla extract
• 1/4 cup pure maple syrup
• 1/4 cup chopped pecans, plus more for topping (optional)
• Coconut whipped cream for topping (optional)

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Instructions

1. Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix.  Next, add all the wet ingredients and mix well until everything is combined.  Stir in the pecans, if using.
2. Spray a large baking dish with cooking spray and add in oatmeal mixture.  Even out the top and spinkle with chopped pecans (if using) and bake until firm and cooked through, 25-35 minutes.  Let cool for at least 10 minutes before cutting into.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Breakfast, Gluten Free, Vegan
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 227
• Sodium: 146 mg
• Fat: 3 g14 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 0 mg

*Nutrition information is from MyFitnessPal.com, it may vary depending on the brand of ingredients you use.

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