Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

I don’t know about you, but I can eat pumpkin year-round. There were a couple of cans of pumpkin that were nearing their expiration dates and I don’t care that it’s August.

I found the recipe in the Budget Bytes book and she calls it Autumn Delight Baked Oatmeal. Delight, indeed! I made a couple of changes to make it vegan. I left out the apple, but I think next time I make it, I’ll use up the tiny apples rolling around in the fridge drawer.

Pumpkin Baked Oatmeal

Prep Time 10 mins
Cook Time 45 mins
Course Breakfast
Servings 9


  • 8×8” pan


  • 1 can pumpkin purée not pie filling, 15 oz can
  • 2 flax eggs 2 tbsp ground flax plus 2 tbsp water
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground cloves or nutmeg
  • 1 tsp baking powder
  • 1.5 cups your choice of plant milk
  • 1 medium apple, cored and chopped optional
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 2.5 cups rolled oats


  • Preheat oven to 375 degrees.
  • Combine pumpkin purée, flax eggs, brown sugar, salt, cinnamon, cloves or nutmeg, and baking powder in a large owl. Stir, add plant milk, and stir until mixed well.
  • Now add apple (if using), walnuts, cranberries, and oats. Pour mixture into 8×8” pan.
  • Bake for 45 minutes.
  • After it has cooled, refrigerate baked oatmeal until ready to eat. Reheat in microwave or eat chilled with a drizzle of maple syrup.

This is the perfect make-ahead breakfast! I prefer my baked oatmeal cold, but in a minute you could reheat this. I sometimes eat this as a snack as well.