Start your fall days right with this maple pumpkin baked oatmeal. This breakfast recipe is full of wholesome ingredients that will give you energy throughout the morning. It is a great option for meal prepping, as you can bake a batch on Sunday and enjoy it throughout the week. I love this drizzled with peanut butter or dolloped with dairy-free yogurt in the morning for a super filling option.
Ingredient & Substitutions
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Canned pumpkin – You want plain canned pumpkin, not pumpkin pie filling. Pie filling contains added sweeteners and spices, which will throw off the proportions in this recipe.
- Oat flour – If you don’t have oat flour on hand, just pulse some oats in a blender until a flour-like texture forms. While most baked oatmeal recipes only use regular oats (which this recipe also uses), I prefer a blend of oats and oat flour, because it bakes into a more bar-like form and is a bit firmer in texture.
- Ground flaxseed – I like adding this for some additional fiber in the recipe, but you can omit it if you don’t have any on hand.
- Coconut oil – I prefer refined coconut oil since it doesn’t impart a coconut taste on the dish. You can use unrefined, just keep in mind it will contribute coconut flavor. If you prefer, you can also substitute coconut oil for a different oil like avocado oil or olive oil.
- Maple syrup – I recommend using Grade A dark maple syrup, which has a more robust maple flavor. However, any pure maple syrup will do!
- Maple extract – This is optional, but helps add more potent maple flavor, especially if you are using a milder tasting maple syrup.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the dry ingredients: the oats, oat flour, ground flaxseed, pumpkin spice, baking powder, baking soda, and salt.
In another mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until well combined.
Pour the dry ingredients into the wet ingredients and add the almond milk and pecans. Stir until combined. The batter will look like this:
Pour that into a greased 8×8 dish, and then bake at 350 degrees F for 30-35 minutes. In my oven on the center rack, I find 35 minutes is usually perfect.
Let it cool in the pan, then slice into 9 squares. Enjoy whatever you’d like right now while slightly warm.
Store leftovers in the fridge for up to 5 days. This tastes best warm, so reheat a square in the microwave for about 15-30 seconds.
I absolutely love these oatmeal squares drizzled with natural peanut butter. It rounds out the meal and makes it very filling! You could also top it with a little dairy-free yogurt or an extra drizzle of maple syrup.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, soy free, and wheat/gluten free (provided certified gluten free oats / oat flour is used).
This recipe does contain tree nuts and egg. I have not tested making this egg free. You can easily make the recipe nut free by using oat milk instead of almond milk, and by substituting the chopped pecans for dried cranberries (or just omitting the add-in all together).
More Pumpkin Breakfast Ideas
If you’re looking for more fun pumpkin breakfast ideas, be sure to give one of these a try:
- Hearty pumpkin cranberry muffins
- Fluffy pumpkin pancakes
- Pumpkin olive oil cake (great for brunch)
- Lightened up pumpkin cinnamon rolls
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Maple Pumpkin Baked Oatmeal
Ingredients
- 1 ½ cup rolled oats (certified gluten free if needed)
- ¾ cup oat flour (spooned and leveled; certified gluten free if needed)
- 2 tbsp ground flaxseed
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup pumpkin puree
- ½ cup maple syrup
- ¼ cup refined coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp maple extract (optional; adds extra maple flavor)
- ½ cup almond milk
- ½ cup chopped pecans
Instructions
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Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
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In a medium mixing bowl, combine the oats, oat flour, ground flaxseed, pumpkin spice, baking powder, baking soda, and salt. Stir until well combined.
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In a separate large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, vanilla extract, and maple extract (if using).
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Pour the dry ingredients into the wet ingredients and add the almond milk and pecans. Stir everything until combined.
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Pour the mixture into the 8×8 dish. Bake on the center rack for 30-35 minutes, or until the mixture is cooked through and a toothpick pulls out clean from the center.
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Let cool in the pan, then slice into 9 squares. Enjoy slightly warm. Store leftovers in the refrigerator for up to 5 days, and reheat in the microwave when ready to eat.
Recipe Notes
Nutrition analysis (approximate per serving): 262 calories, 13 g fat, 6 g saturated fat, 175 mg sodium, 32 g carbohydrate, 4 g fiber, 12 g sugar, 10.5 g added sugar, 5 g protein, Vitamin D: 1%, Calcium: 8%, Iron: 11%, Potassium: 4%
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