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Get ready for a breakfast that tastes like dessert but is healthy enough to enjoy every day! This Pumpkin Baked Oatmeal is gluten-free, refined sugar-free, and full of comforting fall flavors. With easy prep and wholesome ingredients, it’s the ideal dish to warm up your mornings.

Nothing beats warm, mouth-watering oatmeal for breakfast. This Pumpkin Baked Oatmeal takes a breakfast favorite and makes it better than ever before!

Why You’ll Love Pumpkin Baked Oatmeal {Gluten-Free, No Refined Sugar}

Full of Fall Flavors: The combination of pumpkin puree, cinnamon, and maple syrup creates a comforting, autumn-inspired dish that will make your mornings extra cozy.
Naturally Sweetened: This baked oatmeal is naturally sweetened with maple syrup and pumpkin puree, making it a healthier option without sacrificing taste.
Easy to Make: With just a few simple ingredients and minimal prep, this baked oatmeal comes together effortlessly in under an hour. It’s perfect for meal prep or a hassle-free breakfast.
Gluten-Free and No Refined Sugar: Perfect for those with dietary restrictions, this recipe is gluten-free and contains no refined sugar, so you can enjoy it guilt-free!
Versatile and Filling: Whether you enjoy it warm or cold, as breakfast or dessert, this oatmeal is satisfying, nourishing, and will keep you full throughout the morning.

Naturally sweetened with pumpkin puree and maple syrup, this Pumpkin Oatmeal baked in the oven is simply decadent. It is so easy to prepare, but tastes like it took hours to make!

Ingredients for Pumpkin Baked Oatmeal {Gluten-Free, No Refined Sugar}

Pumpkin Puree – The base of the recipe, providing natural sweetness and a rich, creamy texture.
Eggs – Helps bind the oatmeal together, adding richness and protein.
Maple Syrup – A natural sweetener that enhances the flavor of the pumpkin and adds a touch of fall sweetness.
Vanilla – Enhances the flavor and adds warmth to the dish.
Pumpkin Spice or Cinnamon – Infuses the oatmeal with the perfect balance of cozy, autumn spices.
Milk – Adds moisture to create a soft, baked oatmeal texture.
Baking Powder – Helps the oatmeal bake up light and fluffy.
Quick Oats – The main ingredient that makes this dish filling and hearty.
Dried Cranberries or Raisins – Adds a chewy, sweet-tart contrast to the warm pumpkin and spices.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

You won’t believe how sweet and yummy this baked oatmeal is, especially when you find out it has no refined sugar added! Can you believe something this tasty and sweet could be free of added sugars and gluten?! Believe it!

Kitchen Tools You Need To Make Pumpkin Baked Oatmeal {Gluten-Free, No Refined Sugar}

Mixing Bowl – To combine all the ingredients.
Whisk – For whisking the eggs and mixing the wet ingredients.
Measuring Cups and Spoons – To measure out the ingredients accurately.
8×8-inch Square Baking Dish – The perfect size for baking this oatmeal into thick, satisfying squares.
Non-stick Cooking Spray – To prevent the oatmeal from sticking to the baking dish.

I love the combination of flavors in this recipe. Nothing says fall like savory pumpkin and spiced cinnamon. Mix it into a warm, tasty oatmeal and your palate is going to be pleased.

It is so good, it doubles as a dessert! With flavorful pumpkin and sweet maple syrup, a touch of cinnamon and dried cranberries, this delicious recipe tastes like fall! Gluten-free and vegetarian, this Oven Baked Pumpkin Oatmeal is sure to become a favorite autumn addition to your menu.

To make this tasty bake, preheat your oven and spray a nonstick baking dish. Whisk the eggs in a large mixing bowl and add in the pumpkin puree, maple syrup, and vanilla. Mix until combined before adding in the milk, oatmeal, baking powder, and dried cranberries. Mix all your ingredients until combined. Transfer the batter into a baking dish before placing it in the oven. Bake your Pumpkin Baked Oatmeal for forty minutes, or until golden-brown and firm to the touch. When your oatmeal is done baking, remove it from the oven and let it cool for ten minutes before slicing it into squares and serving.

Serving Suggestions

Serve the baked oatmeal warm with a drizzle of blueberry syrup or orange syrup for extra sweetness and a different twist.
Add a dollop of Greek yogurt or whipped cream on top for a creamy contrast.
Pair it with fresh fruit like blueberries or fruit salad for a burst of freshness.
For a heartier meal, serve alongside scrambled eggs or smoothies like mixed berry, watermelon or avocado.
Enjoy it chilled or at room temperature as a convenient grab-and-go breakfast or snack. For more oatmeal inspiration, you can also check recipes like Greek yogurt oatmeal or oatmeal raisin cookies.

Tips For Success

Use Quick Oats for the Best Texture: Quick oats absorb liquid faster and provide a softer, fluffier texture for baked oatmeal. If you only have old-fashioned oats, pulse them a few times in a food processor to break them down a bit.
Don’t Overmix: Once you add the oats and baking powder, mix until just combined. Overmixing can make the baked oatmeal dense instead of light and fluffy.
Customize the Sweetness: The maple syrup provides a natural sweetness, but you can adjust the amount depending on your preference. You can also add a sprinkle of coconut sugar or a touch of honey for extra sweetness if needed.
Let it Cool Before Slicing: Allow the baked oatmeal to rest for about 10 minutes after baking to set properly. This will make it easier to slice into squares without crumbling.
Meal Prep Friendly: This recipe is perfect for meal prepping. You can bake a batch at the start of the week and enjoy it for breakfast for several days. Simply store the squares in an airtight container in the fridge.
Get Creative with Mix-ins: While cranberries or raisins add a nice chewy texture, feel free to mix in nuts like pecans or walnuts, or even dark chocolate chips for a decadent touch.
Freezer Friendly: Pumpkin baked oatmeal freezes well! Let the squares cool completely before wrapping them individually and freezing. Just reheat in the microwave when you’re ready to enjoy.

This taste fall breakfast makes nine delicious servings, so it is great for a small gathering or meal prepping. Toasty warm and full of yummy spiced flavor, you are sure to enjoy this incredible Oven Baked Pumpkin Oatmeal recipe all autumn long. It is sure to keep you full and satisfied on those cool days.

Variations And Substitutions

Dairy-Free Option: To make this recipe dairy-free, simply substitute the milk with almond milk, coconut milk, or any other plant-based milk of your choice. The result will still be creamy and delicious.
Vegan Version: You can easily make this recipe vegan by replacing the eggs with flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes until it thickens). Make sure to also use a plant-based milk like almond or oat milk.
Swap the Sweetener: If you don’t have maple syrup on hand, honey or agave syrup can be used as substitutes. For a low-sugar option, you can also use stevia or monk fruit sweetener. Just adjust the amount to taste.
Add Protein: For an extra protein boost, you can add a scoop of vanilla or unflavored protein powder to the oatmeal mixture. This makes it even more filling and perfect for fueling your day.
Different Fruits: While cranberries or raisins are great for this recipe, you can substitute them with other dried fruits like chopped dates, apricots, or figs. Fresh or frozen berries like blueberries or chopped apples also work wonderfully in this baked oatmeal.
Nut-Free Version: If you’re allergic to nuts or want a nut-free version, simply leave out any nuts or nut-based milk alternatives. This baked oatmeal will still turn out deliciously moist and flavorful.
Spice It Up: If you love spice, consider adding a pinch of nutmeg, ground ginger, or cardamom in addition to the cinnamon or pumpkin spice. These spices will enhance the cozy fall flavors.
Make It Chocolatey: For a more indulgent version, try mixing in some dark chocolate chips or a swirl of chocolate hazelnut spread. The combination of chocolate and pumpkin is sure to be a hit!

Storage and Reheating

Refrigerating: Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. This makes it perfect for meal prepping or enjoying throughout the week.
Freezing: Pumpkin baked oatmeal freezes well. Once it has cooled completely, cut it into squares and wrap each square individually with plastic wrap or place them in a freezer-safe bag. You can freeze them for up to 3 months.
Reheating from the Refrigerator: To reheat, simply microwave a square for about 20-30 seconds until warm. You can also reheat it in the oven at 350°F for about 10 minutes if you prefer a crispier texture.
Reheating from the Freezer: If frozen, thaw the oatmeal squares overnight in the refrigerator or pop them directly into the microwave and heat for about 60 seconds. For oven reheating, let the squares thaw first, then bake them at 350°F for 10-15 minutes.

I am certain you will wake up ready to seize the day with this baked oatmeal! It is going to give you all the energy you need for your busy life, but tastes like a warm, decadent dessert! This recipe is surely not one to be missed.

Frequently Asked Questions

Can I use steel-cut oats instead of quick oats?

Steel-cut oats are not ideal for this recipe as they take much longer to cook and won’t soften enough in the baking time. If you prefer a heartier texture, you can use old-fashioned rolled oats instead, though they might make the bake slightly denser.

Can I make this recipe ahead of time?

Absolutely! This recipe is great for meal prep. You can bake the oatmeal ahead of time and store it in the fridge for up to 5 days or freeze individual portions for longer storage. Just reheat it before serving, and you’ve got an instant breakfast ready to go.

Is this baked oatmeal recipe healthy?

Yes! This Pumpkin Baked Oatmeal is made with wholesome ingredients like oats, pumpkin puree, and maple syrup. It’s gluten-free and contains no refined sugar, making it a healthy choice for breakfast. Plus, oats are rich in fiber, which helps keep you full longer.

Can I omit the eggs to make this vegan?

Yes, you can substitute the eggs with flax eggs. Simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water, let it sit for a few minutes until it thickens, and then add it to the recipe. It works just as well and makes the recipe completely vegan.

How can I prevent the baked oatmeal from becoming too dry?

To prevent dryness, make sure not to overbake the oatmeal. Check for doneness around the 35-minute mark; the top should be golden brown, and the center should be firm but still slightly soft. Also, adding enough liquid (milk) to the batter ensures a moist texture.

Can I add extra toppings?

Of course! You can top the baked oatmeal with sliced bananas, chopped nuts, extra maple syrup, or even a dollop of yogurt. Fresh fruit or nut butter also makes a great addition, turning this breakfast into an extra special treat.