This Pumpkin Pie Baked Oatmeal recipe is the perfect fall breakfast recipe. It is like eating pumpkin pie for breakfast because it has pumpkin spice and maple syrup to make it taste like a slice of pumpkin pie. This recipe is also Vegan, low sugar and gluten-free.

This Pumpkin Pie Baked Oatmeal is a healthy, easy breakfast or dessert that’ll get everyone off on the right foot.

This Baked Oatmeal has many benefits! It’s a good source of fiber which helps to keep your digestive tract healthy, improves the digestive system. Also, pumpkin is high in beta-carotene, which has antioxidant properties.

The main ingredients of this baked oats recipe are oat flour, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, baking powder, milk of choice and salt. Only 8 ingredients are required! And they’re completely clean and nutritious.

The ingredients to make Pumpkin Pie Baked Oatmeal

We have a lot of your favorite ingredients and here’s what you’ll need:

• Oat flour – aka blended rolled oats. Feel free to use any kind of oats but if gluten-free make sure that it’s certified!
• Liquid sweetener of choice – In my case, I used honey but you can use another alternatives like, agave, date or maple syrup!
• Pumpkin Pie Spice – I used Trader Joe’s Pumpkin Pie Spice. In case you don’t have in your local grocery store. Mix 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves together.
• Baking powder
• Vanilla extract
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk. The type of milk does not affect the flavor of this baked oats.
• Pumpkin puree – Feel free to use “pumpkin puree” and not “pumpkin filling“. In my case, I boiled a pumpkin and mashed the desired amount for this recipe!
• Himalayan salt – Adding a pinch of salt to recipe is key! It enhances the flavor tremendously!! So don’t forget to add it.

How to make Pumpkin Pie Baked Oatmeal?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, pumpkin pie spice, baking powder and a pinch of Himalayan salt in a bowl. Therefore, add-in the pumpkin puree, vanilla extract, liquid sweetener (honey or maple syrup), milk of choice and stir until well combined.

• Transfer – Once you have combined everything up, transfer the oatmeal batter into an oven-safe container or ramekin. I used a 6 oz ramekin size.

• Bake – Once you have transfered oatmeal batter into a ramekin, it’s time to bake at 180C for 25 minutes.

How big is this recipe?

I used a 6 oz ramekin. So this recipe is just for YOU! Feel free to double portions if making for more people!

You will feel that the ramekin is a bit small, but trust me it won’t spill!

Storing and reheating tips

• To store: If you prepare multiple batches of this baked oatmeal, store it in the fridge covered, for up to 4 days. You will need to thin it out with extra milk before reheating.
• To reheat: Microwave for 55 seconds. Make sure to add extra milk to moisten it, as the oats will have thickened up.

Can I prepare all the recipe the night before?

The answer is YES! You can mix all the ingredients together except for the baking powder and leave it overnight to bake the next morning. When ready to bake in the morning, make sure to add the baking powder to the oatmeal batter.

The reason I don’t recommend adding the baking powder the night before, it’s because it will lose effect and therefore the baked oats won’t rise.

Ingredients substitutes and notes

• No oat flour? – Use rolled oats and add all the ingredients into a blender.
• Gluten-free? – Make sure to use a certified oats!
• No pumpkin pie spice? – Mix 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves together.
• Feel free to use “pumpkin puree” and not “pumpkin filling“. In my case, I boiled a pumpkin and mashed the desired amount for this recipe!
• If Vegan, make sure to add a plant-based, liquid sweetener, yogurt and milk. The type you use, won’t affect the flavor of this baked oats.