Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal may be the most comforting breakfast we make in our house. I’ve been adjusting the recipe for the past two years and now it’s finally ready to share with all of you.

This recipe is delicious, easy to make, and kid-approved. The last time we made this for breakfast, the kids got into the leftovers before I even had a chance to put them away. It’s that good!

What is Baked Oatmeal?

Basically, baked oatmeal is oatmeal baked in the oven instead of cooked on a stovetop. The consistency changes to more “cake-like” than mushy. This was a big win in our house because my daughter won’t eat regular oatmeal. But the pumpkin pie baked oatmeal is one of her new favorites.

This recipe can be prepped ahead and baked in the morning. If you make it ahead of time, you can cut down the cooking time as the oats have already had time to absorb the liquid. (Often I’ll even add in a little extra liquid just to make sure it doesn’t get too dry.) It’s baked in the oven for 45 minutes, so we tend to make this on a weekend when we have a little extra time. Pumpkin pie baked oatmeal is also a perfect brunch recipe.

Gluten Free Pumpkin Pie Baked Oatmeal

Variations of Baked Oatmeal

If you prefer the texture of baked oatmeal instead of regular oatmeal, you can change up your flavors easily. This recipe calls for 2 cups of pumpkin puree. You can change it to 2 cups of applesauce, or 1 cup applesauce and 1 cup mashed bananas. You can add in chopped apples, pears, or switch to berries. There are lots of different ways to play with this recipe and I encourage you to give it a try if you happen to be out of a pumpkin at the moment.

Here’s a pro tip for you. Use your blender to mix all the wet ingredients. It’s a time saver and I started doing this because I was using homemade pumpkin puree. If pumpkins are not in season, I’ll grab canned organic pumpkin from Thrive Market. (grab 25% off your first order!)

I’ve also added in the option to make these as oatmeal muffins! Just bake them in a lined muffin tin for about 20-25 minutes instead. This is a fun snack option for the kids and an easy addition to a lunch box. (swap out pecans with pumpkin seeds to make this nut-free)

Want more healthy breakfast ideas?

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    Pumpkin Pie Baked Oatmeal Recipe

    Pumpkin Pie Baked Oatmeal

    Pumpkin Pie Baked Oatmeal

    Healthy and delicious breakfast treat. Pumpkin adds a healthy dose of Vitamin A to your breakfast routine, while the smells of pumpkin spice leave your mouth watering.
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Course: Breakfast
    Cuisine: American
    Keyword: Baking, pumpkin
    Servings: 6 servings
    Calories: 328kcal
    Author: Emily Roach


    • 2 cups pumpkin canned or fresh
    • 3 eggs
    • 1 cup almond milk sub cashew or rice milk
    • 1/2 cup maple syrup
    • 1 tsp vanilla extract
    • 2 1/2 cups oats rolled
    • 1/4 cup ground flax seed
    • 1 tbs pumpkin pie spice sub 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, and 1/4 tsp ground cloves.
    • 3/4 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup pecans chopped
    • 2 cup coconut yogurt optional topping


    • Preheat oven to 375ºF. Grease a 9x11 baking dish with coconut oil.
    • In a blender, or medium bowl, combine all wet ingredients until smooth.
    • In a large bowl, mix together oats, flaxseed, spices, baking powder, and salt. Add wet ingredients and stir to combine. Pour into prepared baking dish.
    • Sprinkle chopped pecans across the top of the oatmeal.
    • Bake in preheated oven for 40-45 minutes or until the oatmeal feels set.
    • Let cool slightly before serving. Enjoy warm or cool. Use coconut yogurt (or almond milk yogurt) as a topping. Store any leftovers in the refrigerator.


    Add more protein to this recipe by adding in your favorite collagen powder. My favorite is Vital Proteins
    You also can make these into muffins! Bake for less time in a muffin tin, about 20-25 minutes.


    Calories: 328kcal | Protein: 11g | Fat: 10g | Fiber: 8g | Sugar: 19g
    Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

    Pumpkin Pie Baked Oatmeal Recipe

    You know you have a great recipe when it disappears quickly at the family table. If you love pumpkin, try out my Paleo Pumpkin Spiced Smoothie. I think pumpkin is a delicious ingredient to enjoy year-round, not just in the fall season.


    Pumpkin Pie Baked Oatmeal Recipe Emily Roach Wellness gluten free

    Who loves pancakes?!! If you’ve been looking for a delicious gluten free pancake recipe for your family, you’re in the right place!

    This week’s new recipe is part of the From Scratch cookbook developed by my fellow CNE alums, and this Tie-Dye Tropical Turmeric Chia Parfait will knock your socks off!

    A little red pancakes anyone?  I had some leftover beets and needed to use them up since the kids were not into them plain.  I found the Red Beet Pancake recipe from Weelicious and tested it out this weekend.  Madison ate 3 hearts before we even got to sit down together. This recipe was a winner!

    Here is the recipe, with a few of my tweaks.  I altered the flour ratio so there is a higher amount of whole wheat instead of white flour.  I have found that most baked goods have a better end result when I keep some of the white flour in the recipe.  It adds a little more gluten to the mix and helps with the leavening.

    1 1/4 cup whole wheat flour
    1/2 cup white all-purpose flour
    3 Tbl brown sugar
    1 Tbl baking powder
    1/2 Tsp kosher salt
    1 can of beets (original recipe calls for roasted beets…canned was fine.)
    1 1/4 cup milk
    1/3 cup Greek yogurt
    1 egg
    3 Tbl melted butter
    1 Tsp vanilla

    -Mix all dry ingredients in a large bowl.
    -Drain beets. (I saved the beet juice to use as food coloring for Valentine’s Day cookies this week.)
    -Puree the beets and measure out 3/4 of a cup.
    -Mix all wet ingredients together. Combine with dry until well blended.

    Someone woke up in time to help stir the batter

    -Drop a 1/4 cup of batter onto a buttered griddle plan. Cook for about 3 minutes per side.

    We used heart cookie cutters to celebrate Valentine’s Day once the pancakes were cool enough to handle.

    I served it with some of the leftover Wallababy Greek Yogurt for the little guy. The Greek yogurt is great for spreading as it’s thick enough to adhere to pancakes, rice cakes or bread.

    He was awfully happy about his breakfast.

    If he eats more than what’s on the floor by the end of the meal, it’s worth repeating.  Plus he like playing with the yogurt.

    How are you celebrating Valentine’s Day?
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    Disclosure: I was provided samples of the new Wallababy Organic Greek yogurt.  The opinions shared here are my own.  This post is shared with Seasonal Celebrations, Tasty Tuesday Tidbits and Your Green Resource.  

    Healthy Homemade Granola via

    We have been making this nutty granola recipe every week for well over a year now. The kids love making it with me and it’s fun to tweak it with different dried fruits and nuts throughout the year. Below is our standard recipe but feel feel to just add in the nuts and dried fruits you have on hand. The honey is the key ingredient as it helps the granola maintain it’s crunchiness.

    Photo by Tara Bellucci

    Enjoy a little sweet granola with homemade yogurt and you will start the day off on a happy foot.  Once you get the basics down, you can tweak it a bit to your taste.  A little less sweet or a little more nutty, you can alter the recipe to make it your own.  I tend to use a mix of sweeteners depending on how much I have of each in the house.


    I love this recipe and serve it with fresh fruit and yogurt. If you want it less clumpy/sticky, you can swap out the honey for maple syrup. I also buy a lot of ingredients in bulk to keep the cost low. The pecans are pricy, but add a lot of flavor.