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A delicious, healthy breakfast option, Pumpkin Baked Oatmeal is packed with warm spices and pumpkin flavor.
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
- 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.
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!
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.
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Frequently Asked Questions
Yes! I’ve tested it with both almond milk and soy milk. Both turned out delicious.
This recipe works best with old fashioned oats. Quick oats work too, but the texture can get a bit mushy.
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.
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PrintPumpkin Baked Oatmeal
Pumpkin baked oatmeal is a delicious, healthy breakfast option that's packed with warm spices and pumpkin flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 14 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 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!
Keywords: baked oatmeal, muffins, oats, pumpkin, pumpkin spice, breakfast, freezer friendly, gluten free, flourless
sherry Burley
This sounds good! I wonder if I could put it in a loaf pan instead of muffins? I’m gonna give it a try.
MittenGirl
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.
AutismMama
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!
★★★★★
MittenGirl
My daughter loves making this recipe with me too! So glad your family likes it! 🙂
Marilyn
Can you just skip the almond butter or substitutes all together?
Katy McAvoy
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.