Easy Pumpkin Pie Baked Oatmeal

Looking for a delicious baked oatmeal recipe to add to your breakfast meal prep rotation? Look no further. This pumpkin pie-baked oatmeal recipe is made with healthy, gluten-free ingredients and loaded with warm and comforting fall flavors.

After enjoying the cool and crisp New England weather during an all-expenses-paid sponsored trip with Cabot, I returned to the hot and humid South in the mood to start fall baking. Starting with this yummy pumpkin pie-baked oatmeal!

I love baking oats, but these pumpkin pie spiced baked oats are next-level delicious. They are rich and creamy like bread pudding yet firm enough to slice into individual servings and reheat in the microwave. I even love grabbing a slice right out of the fridge after a workout and eating it cold.

I used pumpkin puree with the assistance of Cabot Greek yogurt to develop the perfect rich and creamy texture and the results are fabulous. This baked oatmeal with Greek yogurt is so easy and has become a breakfast staple for our family year-round. If you haven't tried the Greek yogurt blueberry baked oatmeal on the blog, definitely give that a go, too!

*I attended a sponsored trip with Cabot -my opinions are completely my own based on my personal thoughts and experiences.*

Why You'll Love This Recipe

• Healthy & gluten-free. Just be sure to use certified gluten-free old-fashioned oats.
• Perfect for meal prep. Baked oatmeal is easy to portion out into individual servings to have throughout the week.
• Great pre or post-workout snack to grab on the run!

Quick and easy kid-friendly grab-and-go breakfast or snack.

How To Make Oven-Baked Pumpkin Pie Oatmeal

To make this healthy pumpkin oatmeal, follow these easy-to-follow instructions:

Step 1 Preheat oven and prep baking dish:

Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray. Set aside.

Step 2 Mix dry ingredients:

In a large mixing bowl, add oats, baking powder, salt, cinnamon, and Allspice. Whisk well to combine.

Step 3 Mix wet ingredients:

In a separate mixing bowl, add vanilla, milk, pumpkin purée, egg and egg white, Greek yogurt, and maple syrup. Whisk well to combine.

Step 4 Mix batter:

Add the wet ingredients to the bowl with the dry ingredients. Mix well to combine. Gently fold in raisins and walnuts.

Step 5 Bake:

Pour mixture into prepared baking dish and bake for 30 minutes in preheated oven. Let cool.

Step 6: Slice and serve:

Allow baked oatmeal to cool for 10 to 15 minutes before slicing into 12 squares. Sprinkle with extra raisins and walnuts and a dollop of Greek yogurt or whipped cream before serving. A drizzle of maple syrup is the perfect finishing touch.

Recipe Tips

• To make ahead, you can mix the baked oatmeal batter and pour it into the baking dish the night before. Simply cover and refrigerate overnight and bake it in the morning.
• For sweeter baked oatmeal, add a small amount more of maple syrup and drizzle more on top after baking.
• Pumpkin spice baked oatmeal is the next best thing to pumpkin pie, so for something more on the indulgent side serve warm pumpkin baked oatmeal with whipped cream and/or vanilla ice cream.
• I used Cabot lowfat Vanilla Bean Greek yogurt. Cabot makes so many different products that I can't always find. Hopefully we can find more of their tasty dairy products on our local shelves soon. If there are ever products that you want your grocery store to carry, do not hesitate to submit a request with the manager. Most stores are great at accommodating your requests!

Variations & Substitutions

To make dairy-free baked pumpkin oatmeal, use any type of non-dairy milk (almond, soy, coconut, cashew, oat, etc.) and your favorite coconut yogurt or dairy-free yogurt alternative.

In place of cinnamon and Allspice or in addition, you can use a pumpkin pie spice mix.

To switch things up and make apple pie baked oatmeal, simply swap the pumpkin puree with applesauce and add some diced apples to the mix for a comforting apple pie flavor.

To boost the fiber content, add 1 to 2 tablespoons of flaxseed or chia seed to the oatmeal mixture before baking.

Storing & Freezing

Storing: Baked oatmeal is a great dish to bake once and have throughout the week. After slicing into individual servings, wrap each portion in plastic wrap or a resealable plastic bag and refrigerate for 5 to 6 days.

Freezing: Wrap cooled and sliced baked oatmeal portions in a couple of layers of plastic wrap and freeze in a freezer-safe container for up to 6 months. Thaw in the fridge or reheat in the microwave straight from the freezer.

Reheating: To reheat slices, bake at 350 degrees for about 10 minutes or until warmed through or in the microwave for 1 to 2 minutes.

Recipe FAQ

More Healthy Oatmeal Recipes

Apple Pie Overnight Oats

Easy Protein Overnight Oats {Two Ways}

Oatmeal Protein Shake with Greens

Classic Oatmeal Date Bars

Gluten-Free Oatmeal Carmelita Bars

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