pumpkin pie, oatmeal, bar, bake

Baked Pumpkin Pie Oatmeal Recipe

It’s October! Which means that it’s pumpkin season.

I’m not a huge fan of PSLs or other pumpkin sweets, but I do love adding canned pumpkin to my oats, smoothies and creamy soups. Pumpkin is a great source of fiber and vitamin A which helps fill you up and keep your immune system healthy.

And now, a pumpkin baked oatmeal! This was so easy to make, and like many oat dishes,Β you can customize. If you are baking for a crowd, double the recipe and use a bigger pan.

Baked Pumpkin Pie Oatmeal

Serves 6-8


  • 2 cups gluten free oats
  • 1/4 cup chia seeds
  • 1 ripe banana
  • 1 can pumpkin pure
  • 2 eggs
  • 1 cup almond milk
  • 1/4 cup maple syrup or honey
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Optional: Add-ins like raisins, cacao nibs, chocolate chips, banana slices, nuts


  1. Preheat the oven to 350 degress F. Lightly grease an 8×8 or 9×9 pan with coconut oil or vegetable oil. Note: parchment paper works, too!
  2. In a mixing bowl, mash the banana. Stir in the pumpkin pure until well-combined.
  3. Next add the eggs, almond milk, maple syrup and spices. After the liquids are incorporated, stir in the oats, chia seeds and any additional ingredients (see “Optional” for ideas”).
  4. Β Add the batter to the pan. Bake for 20-25 minutes or until it passes the toothpick test.

Enjoy with nut butter, fresh fruit or on top of yogurt.

pumpkin pie, oatmeal, bar, bake

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