Breakfast | Dairy Free | Fall | Gluten Free
Pumpkin Baked Oatmeal With Maple Yogurt Glaze
Pumpkin baked oatmeal with maple yogurt glaze is a cross between cake and oatmeal. This easy, make-ahead fall breakfast is dairy free, gluten free, and vegetarian.
For more autumn-inspired recipes, try my pumpkin olive oil loaf cake, apple pie chia pudding, or spiced pear oatmeal.
Ingredient Notes
- Wet ingredients – eggs, milk of choice, pumpkin puree, maple syrup, avocado oil or melted butter, vanilla extract.
- Dry ingredients – old fashioned rolled oats, pumpkin pie spice, baking powder, kosher salt.
- Maple yogurt glaze – unsweetened plain yogurt, maple syrup, pumpkin pie spice.
How to Make Pumpkin Baked Oatmeal: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Mix wet ingredients.
- Add in the remaining ingredients.
- Pour into prepared pan and bake until golden brown.
- Top with maple yogurt glaze and enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this baked pumpkin oatmeal recipe using what you already have? Here are some ideas…
- No pumpkin? – you can also use pureed butternut squash or sweet potato.
- No avocado oil? – use olive oil or melted dairy free (or unsalted) butter.
- No pumpkin pie spice? – use 1 teaspoon of ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. For the glaze, use all ground cinnamon.
- Make it gluten-free – use certified gluten free oats so there’s no cross contamination.
- Add-ins – ½ cup of toasted pecans or walnuts would add a nice textural contrast.
Helpful Tips
- Don’t skip the maple yogurt glaze. It helps tie all the flavors together. Plus, the baked oatmeal isn’t sweet enough on its own.
- This baked pumpkin oatmeal can be eaten warm or cold, but avoid cutting into it when it’s still piping hot, otherwise it won’t hold its shape.
More Fall Breakfast Recipes
- Spiced Pear Oatmeal
- Apple Pie Chia Pudding
- Pumpkin Olive Oil Loaf Cake
- Granola Bowl With Yogurt & Fruit
Did you try this baked pumpkin oatmeal? If so, please leave a comment & a star rating below. Thank you!
Pumpkin Baked Oatmeal
Pumpkin baked oatmeal with maple yogurt glaze is a cross between cake and oatmeal. This easy, make-ahead fall breakfast is dairy free, gluten free, and vegetarian.
Ingredients
- 2 large eggs
- 1 cup milk of choice
- 1 cup pumpkin puree
- â…“ cup maple syrup
- 3 tablespoons avocado oil or melted butter
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice see notes below for substitute
- 1 teaspoon baking powder
- Pinch of kosher salt
Maple Yogurt Glaze
- ½ cup unsweetened plain yogurt
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice see notes below for substitute
Instructions
- Preheat the oven to 375°F and grease an 8×8 pan.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, oil, and vanilla extract.
- Stir in the rolled oats, pumpkin pie spice, baking powder, and pinch of salt.
- Pour the batter into the greased baking pan and spread into an even layer. Bake for 32-35 minutes or until the tip of a knife comes out clean and it's lightly golden brown around the edges.
- In a small bowl, whisk the yogurt, maple syrup, and pumpkin pie spice until smooth.
- Let the oatmeal cool down for a few minutes, then drizzle with the maple yogurt glaze. Cut into squares and enjoy!
Notes
No pumpkin pie spice? – use 1 teaspoon of ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. For the glaze, use all ground cinnamon.
See the blog post for helpful tips and a make it your way section with substitutions & variations to use what you have on hand.