Cozy Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)

Perfect Cozy Baked Oatmeal for Cool Fall Mornings

There’s a particular kind of morning that only shows up in fall. The kind that’s cold enough for a sweater, bright enough to make you want to open the curtains to the glorious auburn fall foliage outside, and just begging for something warm out of the oven.

This pumpkin baked oatmeal is built for exactly those crisp fall mornings. It’s a one-bowl, no-mixer breakfast that layers pumpkin puree, warm spices, and hearty rolled oats into a sliceable breakfast casserole that tastes just like pumpkin pie in breakfast form (and the perfect way to take advantage of pumpkin season)!

Best of all, it’s naturally easy to make gluten-free and dairy-free, so it works whether you’re baking for a crowd with different dietary needs or just meal-prepping a week of grab-and-go mornings for yourself. Mix it, bake it, and you’ve got breakfast handled through Friday!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this pumpkin baked oatmeal recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Rolled Oats: I recommend using old-fashioned rolled oats for more of a chewy texture. I do NOT recommend using quick oats (they become mushy) or steel cut oats (these takes much longer to cook and require more liquid). I’ve used gluten-free rolled oats to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular rolled oats instead.
• Spices: For a beautiful fall flavor, I’ve used pumpkin pie spice and ground cloves. You can either use store-bought pumpkin pie spice, or make your own homemade pumpkin pie spice.
• Baking Powder: Baking powder is the only leavening agent to help the mixture rise a little. If you are Celiac or gluten-intolerant, I recommend using certified gluten-free baking powder.
• Pumpkin Puree: Make sure to use pure pumpkin puree and NOT pumpkin pie filling (which has added sugar and spices). You can either use store-bought pumpkin puree or make your own homemade pumpkin puree.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, you can use regular milk instead.
• Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
• Eggs: The eggs are necessary for binding the ingredients together, so make sure you add them in. If you are allergic to eggs, you can swap the eggs out for flax eggs instead.
• Orange Zest: I recommend using freshly grated orange zest for the best flavor.
• Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use agave nectar or honey instead.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding it in.
• Pecans: Unsalted pecans add a nice crunchy contrast to this pumpkin baked oatmeal. Alternatively, you may also use unsalted walnuts instead.

How to Make Pumpkin Baked Oatmeal:

Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, pumpkin pie spice, cloves, baking powder, and salt.

Whisk Wet Ingredients: In a separate bowl, combine the pumpkin puree, unsweetened almond milk, dairy-free Greek-style yogurt, eggs, orange zest, maple syrup, melted dairy-free butter, and vanilla extract. Whisk until smooth and well combined.

Dish by Dish Testing Notes:

• Use Old-Fashioned Rolled Oats: For the best texture, make sure you used rolled oats for a baked oatmeal with some texture. Instant oats tend to be softer and mushier, while steel-cut oats will require more liquid and more baking time.
• Use Pumpkin Puree: It’s important that you use pure pumpkin puree and NOT pumpkin pie filling (the latter tends to have added sugar and spices that might throw off the taste of the recipe).
• Optional Add-Ins: Feel free to add in chia seeds, pumpkin seeds, or even chocolate chips if you wish.
• Don’t Overbake: Bear in mind that you want a bit of a chewier texture for this pumpkin baked oatmeal. The oatmeal should look set around the edges, and just set in the middle (remember that it will continue to set as it cools). If you bake it until the center looks dry in the oven, the oatmeal will be too dry once cooled.
• Let Cool Before Slicing: As mentioned above, this gluten-free dairy-free baked pumpkin oatmeal will continue to set while it cools. So make sure to allow the oatmeal to set fully before slicing to ensure you get neat squares.

Storing, Reheating & Freezing:

• Storing: Let the pumpkin oatmeal bake cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container and refrigerate for up to 4 days. This makes it a convenient make-ahead breakfast for busy mornings.
• Reheating: To reheat, place an individual portion in the microwave and heat for 30 to 60 seconds, or until warmed through. (If you don’t have a microwave, you can reheat the baked oatmeal at 350F in the oven for 15 to 20 minutes for a whole pan, or 5 to 10 minutes for individual slices). If the oatmeal seems a little dry after refrigeration, add a splash of milk before reheating to restore some moisture.
• Freezing: Once completely cooled, cut it into individual portions and wrap each piece tightly or place them in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or oven until warm.

Other Gluten-Free Oatmeal Recipes You’ll Love:

• Apple Cinnamon Baked Oatmeal (Gluten-Free, Dairy-Free)
• Classic Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Moist Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Peanut Butter Oatmeal Balls (Gluten-Free, Vegan)

Gluten-Free Pumpkin Recipes to Make this Fall:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Easy Pumpkin Cobbler (Gluten-Free, Dairy-Free)
• Moist Pumpkin Scones (Gluten-Free, Dairy-Free)
• Soft Pumpkin Cookies (Gluten-Free, Dairy-Free)
• Fluffy Pumpkin Pancakes (Gluten-Free, Dairy-Free)

Other Gluten-Free Breakfasts to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

This pumpkin baked oatmeal is a cozy, make-ahead breakfast with a soft, hearty texture. Filled with plenty of pumpkin spice flavor, it’s an easy one-dish breakfast that’s perfect for cool fall mornings, meal prep, brunch, or reheating throughout the week. Gluten-free and dairy-free too.

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Ingredients

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• 2 1/2 cups gluten-free rolled oats (NOT quick-cooking oats)
• 2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 3/4 cup unsweetened almond milk
• 2 tablespoons dairy-free Greek-style yogurt
• 2 large eggs
• 1 teaspoon orange zest
• 1/3 cup maple syrup
• 1/4 cup dairy-free butter, melted
• 2 teaspoon vanilla extract
• 2/3 cup unsalted pecans plus extra for topping

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Instructions

1. Preheat & Grease: Preheat the oven to 375F (190C). Grease a 9 x 6-inch baking dish.
2. Mix Dry Ingredients: In a large bowl, whisk together the oats, pumpkin pie spice, cloves, baking powder, and salt.
3. Whisk Wet Ingredients: In a separate bowl, combine the pumpkin puree, unsweetened almond milk, dairy-free Greek-style yogurt, eggs, orange zest, maple syrup, melted dairy-free butter, and vanilla extract. Whisk until smooth and well combined.
4. Combine Wet Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined.
5. Fold in Pecans: Fold in half of the pecans until they are evenly distributed throughout the mixture.
6. Transfer Mixture to Baking Dish: Transfer the pumpkin oatmeal mixture into the prepared baking dish, smooth the top, and scatter the remaining pecans over the surface.
7. Bake: Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
8. Let Cool Before Slicing: Let the baked pumpkin oatmeal rest for 5 minutes before slicing. Serve with yogurt, a drizzle of maple syrup, or a sprinkle of pumpkin pie spice.

Notes

Rolled Oats: I recommend using old-fashioned rolled oats for more of a chewy texture. I do NOT recommend using quick oats (they become mushy) or steel cut oats (takes much longer to cook and requires more liquid). I’ve used gluten-free rolled oats to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular rolled oats instead.

Spices: For a beautiful fall flavor, I’ve used pumpkin pie spice and ground cloves. You can either use store-bought pumpkin pie spice, or make your own homemade pumpkin pie spice.

Baking Powder: Baking powder is the only leavening agent to help the mixture rise a little. If you are Celiac or gluten-intolerant, I recommend using certified gluten-free baking powder.

Pumpkin Puree: Make sure to use pure pumpkin puree and NOT pumpkin pie filling (which has added sugar and spices). You can either use store-bought pumpkin puree or make your own homemade pumpkin puree.

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, you can use regular milk instead.

Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Eggs: The eggs are necessary for binding the ingredients together, so make sure you add them in. If you are allergic to eggs, you can swap the eggs out for flax eggs instead.

Orange Zest: I recommend using freshly grated orange zest for the best flavor.

Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use agave nectar or honey instead.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding it in.

Pecans: Unsalted pecans add a nice crunchy contrast to this pumpkin baked oatmeal. Alternatively, you may also use unsalted walnuts instead.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American