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Baked Pumpkin Oatmeal Recipe

Baked Pumpkin Oatmeal Photo

I absolutely love pumpkin. I have found with most people that pumpkin is either a love it or hate it relationship. Thankfully, my entire family loves it. My son is actually one of the pickiest eaters I’ve ever encountered and yet, if there is pumpkin in it, he will eat it!

Another thing that is loved by all in our family is baked oatmeal. Recently, we made the switch to gluten free steel cut oats as opposed to quick cooking oats. Steel cut oats are so good for you – they’re whole grain, and stick with you for hours and hours. And the fact my picky eaters love them makes it well worth the switch.

Baked Pumpkin Oatmeal Picture

I particularly love the consistency of the steel cut oats and that they are easy to work with. I typically will soak the oats overnight, and then prepare all the rest of the ingredients in the morning to bake the oats. It really only takes about 10-15 minutes to prepare, next simply bake them in the oven while you are getting ready in the morning!

This recipe can also be adapted to fit any type of baked steel cut oats you may prefer. I adapted my recipe for baked apple cinnamon steel cut oats to make this version. This could even be topped with a little gluten free granola too for a different texture.

I enjoy warming up a bowl occasionally before the kids wake up and pairing it with a warm cup of coffee. It’s the perfect Fall treat. Now, if only I had time to sit out on my porch to enjoy them in the crisp Autumn air too… maybe someday! Keep in mind the leftovers keep and reheat well, so you can enjoy pumpkin baked oatmeal all week long.

Baked Pumpkin Oatmeal Image

Along with reheating the leftovers, I even put some in my kids’ lunch. I simply cut a square out and put it in their lunch box, they both love them as-is without warming up or adding milk. My son calls his pumpkin bars. He’s pretty cute, if I do say so myself.

This is one of those breakfasts that can be enjoyed by gluten-free and not-gluten-free alike. If you’re not worried about gluten intake, you can just use regular steel cut oats in the recipe instead of certified gluten free ones – the rest of the ingredients are naturally gluten free. 

Baked Pumpkin Oatmeal Image
Baked Pumpkin Oatmeal Photo

Baked Pumpkin Oatmeal Recipe

Kristy Still
Baked Pumpkin Oatmeal awaits you as a great way to begin your morning. What a great Fall breakfast!
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Resting 4 minutes
Total Time 4 hours 40 minutes
Cuisine Gluten Free
Servings 8
Calories 205 kcal

Ingredients
  

  • 2 cups Gluten Free Steel Cut Oats
  • 2 cups Water
  • 1/4 cup Brown Sugar
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Nutmeg
  • 2 Eggs
  • 1 cup Milk
  • 1 cup Pumpkin Puree

Instructions
 

  • The night before, pour water over oats in a bowl, and then let them soak overnight so that they are soft.
  • To bake the oats, preheat the oven to 350°F.
  • Combine the oats, sugar, powder, salt, cinnamon, pumpkin pie spice, nutmeg, eggs, milk, and pumpkin in a large bowl and mix well.
  • Pour the mixture into a greased 9×13 baking dish.
  • Top with additional cinnamon.
  • Bake in the oven for 40 minutes or until nicely browned on top.
  • Serve with warm milk in the bowl or as is.

Nutrition

Calories: 205kcalCarbohydrates: 38gProtein: 7gFat: 3gSodium: 308mgFiber: 5gSugar: 10g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Fall, Gluten Free, Gluten Free Baking, Pumpkin
Tried this recipe?Let us know how it was!
Baked Pumpkin Oatmeal Photo

Baked Pumpkin Oatmeal Recipe

Kristy Still
Baked Pumpkin Oatmeal awaits you as a great way to begin your morning. What a great Fall breakfast!
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Resting 4 minutes
Total Time 4 hours 40 minutes
Cuisine Gluten Free
Servings 8
Calories 205 kcal

Ingredients
  

  • 2 cups Gluten Free Steel Cut Oats
  • 2 cups Water
  • 1/4 cup Brown Sugar
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Nutmeg
  • 2 Eggs
  • 1 cup Milk
  • 1 cup Pumpkin Puree

Instructions
 

  • The night before, pour water over oats in a bowl, and then let them soak overnight so that they are soft.
  • To bake the oats, preheat the oven to 350°F.
  • Combine the oats, sugar, powder, salt, cinnamon, pumpkin pie spice, nutmeg, eggs, milk, and pumpkin in a large bowl and mix well.
  • Pour the mixture into a greased 9×13 baking dish.
  • Top with additional cinnamon.
  • Bake in the oven for 40 minutes or until nicely browned on top.
  • Serve with warm milk in the bowl or as is.

Nutrition

Calories: 205kcalCarbohydrates: 38gProtein: 7gFat: 3gSodium: 308mgFiber: 5gSugar: 10g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Fall, Gluten Free, Gluten Free Baking, Pumpkin
Tried this recipe?Let us know how it was!
Recipe Rating