This one-pan pumpkin bake makes a perfect make-ahead breakfast for the week.

It works beautifully with or without eggs, and freezes nicely as well.

Gluten-free, grain-free, dairy-free and delicious! 

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5 from 1 reviews
Pumpkin Pie Baked Oatmeal
Cook time
Total time
Serves: 6
  • 2 cups Pureed Pumpkin
  • 2 Egg
  • ½ cup Maple Syrup
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • ¾ tsp Baking Powder
  • ½ tsp Sea Salt
  • 1 cup Unsweetened Almond Milk
  • 2½ cups Oats (rolled or quick)
  • ¼ cup Ground Flax Seed
  • ¼ cup Pumpkin Seeds
  1. Preheat oven to 375F. Grease a baking dish with a little coconut oil. (Use a 9 x13 inch dish for 6 servings.)
  2. In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt and milk until smooth.
  3. Stir the oats and ground flax into the pumpkin mixture.
  4. Pour into the baking dish and sprinkle pumpkin seeds over top.
  5. Bake in the preheated oven for 40 minutes or until the center feels set and the edges are slightly golden. Enjoy!
Storage: Store covered in the fridge up to 4 - 5 days, or freeze in individual portions for easy grab-and-go breakfasts down the road.

Egg-Free:Replace the eggs with flax eggs. For every egg, mix together 1 tbsp of ground flax seed with 3 tbsp of water.


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