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    Home » Recent Posts » Baking

    Quick Pumpkin Baked Oatmeal for an Easy Fall Breakfast

    Published: Oct 7, 2020 · Updated: Sep 16, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    A delicious, healthy breakfast option, Pumpkin Baked Oatmeal is packed with warm spices and pumpkin flavor. 

    Pumpkin baked oatmeal in muffin tins.

    One of my favorite things to make when pumpkin season comes around is Pumpkin Baked Oatmeal. Many versions are made in a baking dish, but I prefer the ease of using muffin tins.

    It bakes up faster and is easier to store or freeze, plus it makes baking up a double batch a breeze. I love how portable pumpkin oatmeal bake is - great for those mornings where we’re rushing out the door. 

    A healthy breakfast, Pumpkin Baked Oatmeal is really freezer friendly and ideal for busy mornings. Make this baked oatmeal recipe during your weekend meal prep, store the baked oatmeal in an airtight container, and you’ll have an easy breakfast ready for the week ahead. 

    This baked pumpkin oatmeal recipe is full of wholesome ingredients, pumpkin spice flavor, and lots of delicious fall flavors. It’s a favorite fall breakfast that’s perfect for the whole family! 

    Ingredients

    Ingredients for pumpkin baked oatmeal.
    • Old fashioned oats (gluten free if needed)
    • Ground flaxseed or flaxseed meal
    • Cinnamon
    • Nutmeg
    • Cloves
    • Baking powder
    • Salt
    • Eggs
    • Maple syrup
    • Pumpkin puree  
    • Vegetable oil
    • Milk (dairy or non-dairy)
    • Vanilla extract
    • Almond butter
    • Raisins or mini chocolate chips

    How to Make Pumpkin Baked Oatmeal

    Preheat oven to 350 degrees.

    In a medium bowl combine rolled oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

    The dry ingredients mixed together in a bowl with a white spatula.

    In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

    The wet ingredients mixed together in a bowl with a whisk.

    Pour the dry ingredients into the wet ingredients. Mix well.

    Stir in almond butter and chocolate chips. Mix well, making sure almond butter is incorporated into the batter.

    Batter mixed up with mini chocolate chips waiting to be stirred in.

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. 

    A hand using a scoop to fill muffin tins lined with paper muffin cups.

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Enjoy!

    Pumpkin baked oatmeal.

    Tips on Pumpkin Baked Oatmeal

    • This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
    • Peanut butter can be substituted for the almond butter if you don't have almond butter on hand.
    • Baked oatmeal can be made with either dairy milk or your favorite non-dairy milk.
    • You can use any dried fruit you'd like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.

    Don't Miss These Easy Baked Oatmeal Recipes

    Apple Baked Oatmeal
    Apple Cinnamon Baked Oatmeal
    Baked Oatmeal
    Baked Oatmeal with Chocolate Chips

    Frequently Asked Questions

    Can I use dairy-free milk in this recipe?

    Yes! I’ve tested it with both almond milk and soy milk. Both turned out delicious. 

    What kind of oatmeal should I use? 

    This recipe works best with old fashioned oats. Quick oats work too, but the texture can get a bit mushy. 

    Do I have to use 100% pure maple syrup? 

    Pancake syrup will work here too, but the goal is to keep the sweeteners natural. You can easily substitute honey or agave nectar for the pure maple syrup if you don’t have any on hand. 

    More Delicious Recipes You'll Love

    • Chocolate Cream Cheese Banana Bread
    • Golden Milk with Turmeric
    • Pumpkin Ginger Martini (without Cinnamon) - Video
    • Pumpkin Pie Martini (without Cream) - Video
    • The Best Apple Cider Applesauce for Fall

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    Pumpkin Baked Oatmeal

    Pumpkin Baked Oatmeal
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    ★★★★★

    5 from 1 reviews

    Pumpkin baked oatmeal is a delicious, healthy breakfast option that's packed with warm spices and pumpkin flavor.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 25 min
    • Total Time: 40 min
    • Yield: 14 muffins 1x
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Ingredients

    Units Scale
    • 3 cups old fashioned oats (gluten free if needed)
    • ⅓ cup ground flaxseed or flaxseed meal
    • 1 Tbsp ground cinnamon
    • 1 ½ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp baking powder
    • ½ tsp salt
    • 2 eggs
    • ¼ cup maple syrup
    • 1 cup pumpkin puree
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 tsp vanilla extract
    • ¼ cup almond butter
    • ¼ cup raisins or mini chocolate chips

    Instructions

    Preheat oven to 350 degrees.

    In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

    In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

    Pour the dry ingredients into the wet ingredients. Mix well.

    Stir in almond butter and chocolate chips. Mix well, making sure almond butter is incorporated into the batter.

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. 

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Enjoy!

    Equipment

    Image of Flaxseed Meal

    Flaxseed Meal

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    Image of Muffin Pan

    Muffin Pan

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    Image of Large Bowl

    Large Bowl

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    Keywords: baked oatmeal, muffins, oats, pumpkin, pumpkin spice, breakfast, freezer friendly, gluten free, flourless

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

    • 154

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. sherry Burley

      October 07, 2020 at 10:35 am

      This sounds good! I wonder if I could put it in a loaf pan instead of muffins? I’m gonna give it a try.

      Reply
      • MittenGirl

        October 07, 2020 at 11:50 am

        I’ve had success in 8x11” and 9x13” pans, but had to increase the bake time. Never tried a loaf pan, though it may be too dense to bake up correctly.

        Reply
    2. AutismMama

      January 23, 2021 at 11:21 am

      Absolutely luv this recipe! Delicious! It's the perfect food for hiding lots of important nutrients for our kiddos. It's packed with fiber, protein and omega3s!
      Since it can be gluten free and dairy free, it also meets our particular family need. If you have nut allergies, you can also substitute sunbutter for almond butter. So easy for kids to help make with you!

      ★★★★★

      Reply
      • MittenGirl

        January 23, 2021 at 12:25 pm

        My daughter loves making this recipe with me too! So glad your family likes it! 🙂

        Reply
        • Marilyn

          September 25, 2022 at 10:11 am

          Can you just skip the almond butter or substitutes all together?

          Reply
          • Katy McAvoy

            September 26, 2022 at 9:11 am

            The almond butter (or peanut butter) helps thicken the batter, so I'm not sure how well the muffins would hold together if you left it out completely. I would swap the almond butter for another nut butter or seed butter.

            Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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