Pumpkin-baked oatmeal is a delicious and cozy fall breakfast. Here’s a simple recipe for you:


  • 2 cups old-fashioned rolled oats
  • 1/2 cup chopped nuts (such as pecans or walnuts), optional
  • One teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups almond milk (or any plant-based milk)
  • 1 cup canned pumpkin puree
  • 1/4 cup maple syrup or agave nectar
  • One teaspoon of vanilla extract
  • One tablespoon flaxseed meal (optional for added nutrition)
  • Coconut oil or cooking spray for greasing the baking dish


Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a baking dish (8×8 inches or a similar size) with coconut oil or cooking spray.

Mix Dry Ingredients:

In a large mixing bowl, combine the rolled oats, chopped nuts (if using), baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well.

Combine Wet Ingredients:

In a separate bowl, whisk together the almond milk, pumpkin puree, maple syrup or agave nectar, vanilla extract, and flaxseed meal (if using).

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the dry ingredients and stir until well combined.

Transfer to Baking Dish:

Pour the mixture into the greased baking dish, spreading it evenly.


Bake in the preheated oven for 35-40 minutes or until the top is set and the edges are golden brown.

Cool and Serve:

Allow the pumpkin-baked oatmeal to cool for a few minutes before slicing it into squares. Serve warm.

Optional Toppings:

Top with a drizzle of maple syrup, a sprinkle of cinnamon, and additional nuts or seeds if desired.

Enjoy your pumpkin-baked oatmeal as a comforting and nutritious breakfast. It’s perfect for a cozy fall morning, and you can customize it with your favorite toppings or add-ins, like raisins or dried cranberries.

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