Celebrate the flavors of fall with this healthy pumpkin pie baked oats with protein! This delicious pumpkin oatmeal bake is a quick and easy fall breakfast to throw together on the weekend or to meal prep for weekday breakfasts. Naturally gluten-free, vegan, and made with no eggs and no dairy.
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Why You Will Love This Recipe
- Healthy and quick breakfast recipe to celebrate pumpkin season!
- Super easy to prepare.
- Bursting with fall pumpkin spice flavor!
- Best flavor and best texture of any pumpkin baked oatmeal recipe!
- Gluten-free, vegan, eggless, and dairy-free.
- Serve it family style or for meal prep breakfasts.
- Only 5 minutes of prep time - great for busy mornings!
- One bowl means easy cleanup.
- Best sweet breakfast recipe - just like our pumpkin banana muffins, gluten-free dairy-free pumpkin bread, and these pumpkin protein muffins.
- Tastes like a mix of cake and pumpkin pie for breakfast!
- Try our other baked oatmeal recipes like protein-baked oats, carrot cake baked oatmeal, and double chocolate oatmeal bake.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Gluten-free Oatmeal is the base of this recipe. Rolled oats, quick oats, steel cut oats, or even unsweetened instant oatmeal will work.
Baking powder helps the baked oats to rise, making it more like a blended breakfast cake rather than a chunky texture.
Salt balances the sweet flavors.
Vegan vanilla protein powder adds additional protein to this healthy breakfast recipe. It is optional and not required for this recipe.
Maple syrup provides a sweetener and a warm flavor. You can sweeten it with brown sugar, coconut sugar, or honey.
Use a sugar-free sweetener like Truvia or Monk fruit sweetener for a no-sugar option.
Canned pumpkin puree makes this pumpkin pie baked oats easy and quick. You can use fresh homemade pumpkin puree if you have it.
Almond milk or oat milk helps to offset the thickness of pumpkin puree and helps the dish to get the right consistency.
The vanilla extract gives a delicious aroma that is fragrant and flavorful!
Our favorite mix-in is mini chocolate chips. Other delicious mix-ins include dried cranberries, walnuts, pecans, raisins, or pumpkin seeds.
Add in 1 cup of chopped apples to make a pumpkin apple version.
Taste and Texture
Pumpkin pie baked oats have a pumpkin pie flavor along with warm spices and just the right amount of sweetness.
This pumpkin pie oatmeal is smooth and blended without a chunky texture. The texture is very similar to oatmeal cake.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender like a Vitamix.
Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
Coat an 8X8 baking dish with coconut oil or cooking spray. Add the oatmeal mixture to the dish.
Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes or until golden brown.
How to Serve and Eat Baked Oats
Serve and eat it warm or cold.
Top with vanilla Greek yogurt to make it a high-protein breakfast.
Top it with some peanut butter or almond butter.
How to Store and Freeze Baked Oats
Store leftover pumpkin oatmeal bake in individual air-tight containers or in the baking pan covered with plastic wrap or aluminum foil. Refrigerate for 3-4 days.
Once the pumpkin pie baked oats have been baked and cooled to room temperature, use a freezer-safe container to freeze for up to 3 months.
How to Reheat Baked Oatmeal
Reheat leftovers in the microwave with a drizzle of almond milk for increments of 30 seconds until heated through.
When shopping for ingredients, select pumpkin puree, not pumpkin pie filling.
Double the recipe by baking it in a 9X13-inch pan.
Baked oats can be a healthy and filling breakfast option, depending on what ingredients you use and your portion size.
Some opt to make individual-sized portions for easy meal prep. This recipe makes four portions in a family-sized dish.
Oatmeal is a nutritious source of fiber. Pumpkin is a nutritious ingredient, while toppings like nuts provide healthy fats.
The main difference between baked oats and oatmeal is the method of preparation. Baked oats are blended and then baked. Oatmeal is cooked on the stovetop and then eaten.
The texture of baked oats is firm, more like a cake or bar. Oatmeal is softer, more like porridge.
Other Healthy Pumpkin Recipes You'll Love!
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Pumpkin Pie Baked Oats Recipe
- Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender.2 cups gluten-free rolled oats, 1 cup almond milk, 1 15 oz can pumpkin puree, ¼ cup maple syrup, 1 teaspoon baking powder, 2 teaspoon pumpkin spice, ¼ teaspoon salt, 1 teaspoon vanilla extract, ¼ cup Orgain vanilla vegan protein powder
- Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
- Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish.
- Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes.¼ cup mini chocolate chips
- Top with vanilla Greek yogurt to make it a high protein breakfast.
- Mix in mini chocolate chips or other delicious toppings like dried cranberries, walnuts, pecans or pumpkin seeds.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freezer: Once pumpkin baked oats have baked and cooled, it may be frozen and stored in a freezer safe container for up to 3 months in the freezer.
- Reheating: Reheat leftovers in the microwave with a drizzle of almond milk for increments of 30 seconds until heated through