Pumpkin Spice Oatmeal Bake (Gluten-Free)
Servings: 6-8 | Cook Time: 40 minutes
Hey there!
Okay, let’s talk about cozy fall mornings (or honestly any time you want something warm and comforting).
This Pumpkin Spice Oatmeal Bake is like a hug in a bowl.
It’s soft, spiced just right, and super easy to throw together.
I make this when I want something healthy-ish but still feel like I’m treating myself to dessert for breakfast.
Plus, it’s naturally gluten-free!
Whether you’re meal-prepping or feeding a crowd, this bake is always a hit. Let’s jump in.
🧡 Why I Love This Recipe
This one’s become a staple in my house because:
- It makes the whole kitchen smell like a pumpkin pie.
- You mix everything in one bowl (less mess!).
- You can reheat leftovers all week long.
- It’s filling, naturally sweetened, and packed with fiber.
- It freezes really well.
🍽️ AI Image Generator Prompt: Final Dish
Prompt: Ultra close-up of a slice of pumpkin spice oatmeal bake served warm on a white ceramic plate, topped with a drizzle of maple syrup and a light sprinkle of cinnamon, steam rising gently. The texture is soft and oat-packed, with bits of baked-in pumpkin visible. Shot on white marble counters with hints of gold, all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
🍁 What You’ll Need
- 2 cups old-fashioned rolled oats (certified gluten-free)
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¾ cups unsweetened almond milk (or milk of choice)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup pure maple syrup
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup chopped pecans (optional)
- 2 tablespoons coconut oil (melted), plus more for greasing dish
🔥 Why This Recipe Works (Quick Science)
Oats absorb the moisture from the almond milk and pumpkin, which helps bind everything together as it bakes. Eggs act as the glue, keeping the bake sturdy while still soft. Pumpkin purée adds natural moisture and fiber. And baking powder gives just a little lift so it’s not dense.
🚫 Common Mistakes
- Using instant oats – They’ll make the texture mushy.
- Not greasing the baking dish – This bake sticks!
- Confusing pumpkin purée with pumpkin pie filling – Pie filling is sweetened and spiced already, so it’ll throw the whole flavor off.
- Not letting it rest after baking – It firms up more as it cools.
🛠 Tools You’ll Need
- 1 large mixing bowl
- 1 whisk or fork
- Measuring cups & spoons
- 8×8 or 9×9 baking dish
- Oven mitts
- Silicone spatula or spoon
🔁 Substitutions + Variations
- Egg-free? Use 2 flax eggs (2 tbsp flax + 6 tbsp water).
- Nut-free? Skip the pecans or sub with sunflower seeds.
- Sweeter? Add ¼ cup mini chocolate chips.
- Extra protein? Stir in 1 scoop of unflavored or vanilla protein powder.
🕒 Make-Ahead Tips
- Mix everything the night before and pour it into your dish. Cover and refrigerate. Bake fresh in the morning.
- Or, bake it ahead and reheat slices during the week.
📋 Instructions
1. Preheat the oven and prep your dish
Preheat your oven to 375°F. Lightly grease an 8×8 or 9×9 baking dish with coconut oil or nonstick spray.
2. Mix dry ingredients
In a large bowl, combine:
- 2 cups rolled oats
- 1 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Stir well.
3. Add wet ingredients
To the bowl, add:
- 1¾ cups almond milk
- 1 cup pumpkin purée
- ⅓ cup maple syrup
- 2 eggs
- 1½ tsp vanilla extract
- 2 tbsp melted coconut oil
4. Pour into the baking dish
Pour the oatmeal mixture into the greased baking dish. Smooth the top with a spatula. Sprinkle with ¼ cup chopped pecans (optional).
Image Prompt: Ultra close-up of the pumpkin oatmeal mixture being poured into a greased ceramic baking dish and smoothed with a spatula, with chopped pecans being sprinkled over the top. On white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
5. Bake it
Place the dish in the oven and bake at 375°F for 35–40 minutes, or until the top is golden and the center is set.
6. Let it cool, then slice and serve
Remove from the oven. Let it cool for at least 10 minutes. Slice into squares and serve warm. Optional: drizzle with maple syrup or a spoonful of yogurt.
🍱 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 30–60 seconds.
- Freeze individual portions wrapped in foil or freezer-safe containers for up to 2 months.
🧠 Macros (Per Serving, based on 8 servings)
Approximate values:
- Calories: 220
- Protein: 6g
- Carbs: 28g
- Fat: 9g
- Fiber: 4g
- Sugar: 9g
🍽 What to Serve With
- Greek yogurt or dairy-free yogurt
- Scrambled eggs or breakfast sausage for extra protein
- Fresh fruit or fruit salad
- A mug of coffee or chai tea
❓ FAQ
Can I make this ahead of time?
Yes! Mix and refrigerate overnight, or bake ahead and reheat.
Can I use steel-cut oats?
Not for this version—they need more liquid and time.
Is this sweet?
It’s lightly sweet from the maple syrup. For more sweetness, add chocolate chips or top with syrup.
Can I skip the eggs?
Yes, use flax eggs (2 tbsp flaxseed + 6 tbsp water, let sit 5 mins).
👩🍳 Pro Tips
- Don’t skip the spices—they’re the star!
- Let it cool a bit before slicing for cleaner pieces.
- Stir the wet ingredients well to make sure the pumpkin and eggs fully combine.
- Want crunch? Add nuts or a sprinkle of oats on top.
- Use a ceramic or glass dish for even baking.
🧡 That’s a wrap!
I hope you love this cozy, fall-inspired oatmeal bake as much as I do. It’s one of those recipes that feels special but is secretly so simple. Try it out, and don’t forget to leave a comment to let me know how it went or if you have any questions!