Baked Pumpkin Pie Oatmeal Recipe

pumpkin pie, oatmeal, bar, bake

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, you can customize. If you are baking for a crowd, double the recipe and use a bigger pan.

Baked Pumpkin Pie Oatmeal

Servings: 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.  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