Pumpkin Pie Spice Baked Oatmeal Recipe (Gluten Free)
This recipe is for the pumpkin spice fans out there. It checks the box for warm spices, quick breakfast and macro friendly. Now that I think about it, it’s kinda custardy like pumpkin pie. This Pumpkin Pie Oatmeal Bake is a hearty, baked oatmeal treat that’s absolutely one of my favorite breakfasts. Packed with nutrients and easy to prepare, this oatmeal bake is a great way to start your day right.
You may also like my GF pumpkin muffins or the pumpkin spiced Dole whip too. LMK if you try them!
Table of contents
😍 Why You’ll Love Pumpkin Pie Oatmeal Bake
- Healthy Breakfast Staple: Packed with protein and fiber, it’s a good source of protein with 10g per serving and keeps you full longer.
- Meal Prep Friendly: Prepare it ahead of time and have individual portions ready for those hectic mornings.
- Fall Flavors Galore: The pumpkin spice flavor will remind you of a cozy pumpkin spice latte.
- Simple Ingredients: Uses basic ingredients you probably already have in your pantry.
- Versatile and Delicious: Customize with your favorite things like chocolate chips, almond butter, or a dollop of Greek yogurt. I won’t lie, sometimes I just have it as my after dinner treat.
🗒️ Ingredients
- rolled oats – you can use quick oats as well. Though, I think rolled provide a better texture.
- pumpkin puree- don’t use pumpkin pie filling. While tasty, it is sweetened pumpkin with extra calories and added sugar which we’re trying to avoid!
- large eggs – you can substitute up to 2 eggs for flax eggs and still get that custardy texture.
- almond milk – or milk of choice. Using cow’s milk will add protein.
- pure maple syrup – coconut sugar is a good alternative
- vanilla extract
- pumpkin pie spice – if you don’t have it, use equal parts cinnamon and nutmeg.
- baking powder
- salt
- walnuts or pecans (optional)
- raisins or dried cranberries (optional)
- Optional toppings for serving, like a drizzle of maple syrup or peanut butter
💡 Gluten-Free? Read This!
To make this recipe gluten-free, simply substitute the rolled oats for certified gluten-free oats or quick oats. You’ll get the same flavor and best texture with these alternatives!
👩🍳 How to Make My Pumpkin Pie Oatmeal Bake
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, almond milk, pure maple syrup, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the rolled oats, pumpkin pie spice, baking powder, and salt.
- Combine and Pour: Combine the wet ingredients and dry ingredients, stirring until well mixed. If using, fold in the nuts and dried fruit.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes until the center is set and the edges are golden brown.
- Serve: Allow to cool slightly before cutting into squares. Serve warm with a drizzle of maple syrup or a dollop of Greek yogurt.
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📓 Best Served With
This pumpkin oatmeal bake pairs wonderfully with:
- A warm cup of coffee or English Breakfast tea
- Fresh fruit like berries or apple slices
- Your favorite nut butter or almond butter spread on top
👝 How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. To enjoy the next morning, reheat in a toaster oven or microwave.
🧠 Common Questions
- Can I use steel-cut oats instead of old-fashioned oats?
Absolutely! Steel-cut oats will add a nice chewy texture, but ensure to adjust the baking time slightly.
- Can I substitute the sweetener?
Yes! Feel free to use honey, brown sugar, or coconut sugar instead of pure maple syrup. Monk fruit crystals would make this a sugar free option.
If you try this recipe, and I hope you do! Leave a comment below or tag me on social @miss_nutritious_eats!
Pumpkin Spice Oatmeal Bake
Ingredients
- 1 cup rolled oats
- 1 can pumpkin puree 15 oz
- 4 large eggs
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins or dried cranberries optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract until smooth.
- In a separate bowl, mix the rolled oats, cinnamon, nutmeg, baking powder, and salt. Combine the wet and dry ingredients, stirring until well mixed. If using, fold in the nuts and dried fruit.
- Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the center is set and the edges are golden.
- Let cool slightly before cutting into squares and serve warm!