This Baked Pumpkin Oatmeal is an absolute treat! It’s filled with warm fall flavors and bites of delicious maple cream cheese that complement the pumpkin flavor perfectly! Enjoy this pumpkin oatmeal for breakfast with the family or make a batch for meal prep and enjoy throughout the week. (This recipe is gluten-free and can easily be made vegan by using vegan cream cheese!)

If you love all things pumpkin, then you definitely want to check out our Gluten-Free Pumpkin Bread (Vegan), Easy Pumpkin Muffins, or Homemade Pumpkin Pancakes (Vegan)!

pumpkin baked oatmeal with maple cream cheese swirl in a white baking dish with small pumpkins in the corners of the photo and utensils next to the baking dish

Fall and pumpkin are practically synonymous which mean that recipes using pumpkin are necessary! This baked pumpkin oatmeal is hearty, flavorful, and incredibly easy to make. It is perfect if you want to enjoy the taste of pumpkin while making an easy yet impressive breakfast dish. Serve it for brunch with the family or keep it all to yourself and enjoy it for breakfast throughout the week.

pumpkin baked oatmeal with maple cream cheese swirl in a white baking dish with small pumpkins in the corners of the photo

Why You’ll Love This Baked Pumpkin Oatmeal Recipe:

It is an easy one-bowl recipe! Simply add all the ingredients to a baking dish and bake!
Ready in 45 minutes: Most of the time is dedicated to baking the oatmeal. So this recipe is perfect for a hearty, hands-off recipe.
Completely Egg-Free, And Gluten-Free! There is no need for eggs to make pumpkin oatmeal! A bit of ground flax seeds are added for extra protein and fiber, and they help bind the ingredients. Use certified gluten-free oats to keep this recipe gluten-free.
Makes 9 Servings! Perfect for feeding the family or for meal prep!
A Nourishing Breakfast! Filled with warm spices and pumpkin puree!

ingredients needed to make pumpkin baked oats shown are rolled oats pumpkin spice and cinnamon chopped pecans pumpkin puree flax seed coconut oil non dairy milk maple syrup vanilla syrup and baking powder

Ingredients You’ll Need

Rolled Oats (ensure gluten-free if necessary): rolled oats are best for baking. quick oats are thinner, cook faster, and may result in mushy oatmeal.
Canned Pumpkin Puree: I use Libby’s canned pumpkin puree. Use whichever pumpkin puree you like. You’ll need one heaping cup. DO NOT USE PUMPKIN PIE MIX.
Pumpkin Spice and Ground Cinnamon: If you do not have pumpkin pie spice use a mixture of ¾ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.
Ground Flaxseed: Helps bind the ingredients and provides fiber and protein.
Baking Powder, Salt, and Vanilla Extract, Coconut oil: The essentials when making baked oatmeal
Maple Syrup: You can use maple syrup or honey. If you like your oats a bit sweeter, add a tablespoon or two of coconut sugar or brown sugar.
Non-Dairy Milk of choice: I like to use Oat Milk. You can make your own using my 5-minute Homemade Oat Milk Recipe.
Pecans or Sliced Almonds

Please Note: Without the cream cheese mixture this baked pumpkin oats recipe is completely dairy-free and vegan. You can bake the pumpkin oatmeal without the cream cheese or use vegan cream cheese.

maple cream cheese mixture in a small glass bowl

Maple Cream Cheese Mixture (Optional Add-in, But Highly Recommended!)

Cream Cheese (can use vegan or regular)
Maple Syrup
Lemon Juice
Vanilla Extract

The maple cream cheese takes this pumpkin oatmeal from good to PHENOMENAL! Dollops of the maple cream cheese mixture are swirled around in the pumpkin oatmeal and when baked it becomes warm, delicious, caramelized goodness, that tastes similar to cheesecake! The mixture is very easy to make — just whisk the cream cheese with maple syrup and lemon into a small bowl and it’s ready to use!

shot before baking of pumpkin baked oatmeal with maple cream cheese swirl in a white baking dish with small pumpkins in the corners of the photo — Baked Pumpkin Oatmeal With Maple Cream Cheese Swirl (Before Baking)

How To Make Baked Pumpkin Oatmeal

Preheat the oven to 375℉. Grease a 9×9-inch baking dish with oil spray. Set aside.
In a bowl, combine all of the ingredients for the oatmeal.
Transfer to the prepared 9×9-inch dish. Add spoonfuls of the cream cheese mixture into the oatmeal, making sure to leave spaces.
Take a butter knife and carefully make circles and swirls into the cheesecake to spread the mixture and make a swirl design.
Bake for 30-35 minutes or until the center is set and a toothpick inserted in the center comes out clean.
Let sit for 5 minutes before serving.
Top with a drizzle of maple syrup and chopped pecans. Enjoy!

Making the maple cream cheese mixture:

In a small bowl, combine the cream cheese, maple syrup, vanilla extract, and lemon juice. Whisk the ingredients until smooth.

Serving and Toppings

Slice the pumpkin-baked oatmeal into nine portions. Serve in a bowl or on a plate. Enjoy as is, or add toppings. Here are a few ideas:

Drizzled Almond Butter or Peanut Butter
Chopped Pecans
Shredded Coconut
A Dollop of jam, whipped cream, or yogurt.

a slice of pumpkin baked oatmeal on a spatula

Storing, Freezing, And Reheating Baked Pumpkin Oatmeal

TO STORE: Store any leftover pumpkin-baked oatmeal covered in the fridge for 3-5 days.
TO FREEZE: Once the oatmeal has cooled completely, transfer it to a freezer-safe bag or container and place it in the freezer. Freeze for up to 3 months.
TO REHEAT: Reheat a serving of the pumpkin oatmeal in the microwave for about 30-45 seconds, or until warmed through.
TO REHEAT FROM FROZEN: Allow the pumpkin oatmeal to thaw in the fridge overnight. Once thawed, transfer the oatmeal to an oven dish and bake at 350° for about 10 minutes, or until it is warmed through.

I hope you enjoy this Baked Pumpkin Oatmeal With Maple Cream Cheese Swirl!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

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