Soft, doughy, and loaded with pumpkin flavour! This healthy pumpkin pie breakfast bake will make you crave the comforts of fall all year long!
The wait is finally over! Tomorrow marks the official first day of fall, meaning I can start assaulting your lovely faces with all the delicious flavours of my favourite season of the year. Oh wait… I’ve already been doing that for about a month now, haven’t I? Between these muffins, this smoothie, these pancakes, and these cookies, it’s been looking tasting like fall around these parts since the middle of August. I did manage to hold off on the pumpkin until September, though, so I consider that a pretty big success.
Actually, I’ve only posted one pumpkin recipe so far, which has more to do with the fact that I haven’t been able to find any in the stores than anything else… but still! It’s high time to change that, starting with this recipe for a deeeeelicious pumpkin pie breakfast bake…
I know, right? In.sane.
I’m going to be honest with you guys here; I’m not a huge fan of adding pumpkin to oatmeal… at least not if we’re talking stovetop oats. It comes down to the same reason that I don’t like pumpkin pie — the texture is just way too gloopy for me. I like my oats on the thicker, doughier, cakier side, and pumpkin can make that a little difficult to achieve
So what’s a girl to do if she’s craving some pumpkin action in her oats without the inevitable gloopiness that comes with it? Bake.that.sucker.UP. And I swear, autocorrect… if you change gloopy to gloomy one.more.time, we’re going to have to exchange some unpleasant words… But I digress. Baked oats!
Well, sort of baked oats… I mean, they are baked, but they’re not just oats — there’s some flour in there too. I tried making this recipe using just oats, and while it was still good, it didn’t give me quite the texture I was after. What texture is that, you ask? This one right here…
Dense.Doughy.Perfection… which honestly feels more like eating a giant pumpkin muffin than it does an oatmeal bake. A giant pumpkin muffin that also happens to be vegan and contain no added oil or refined sugar. Not half bad, eh? And you can easily make it gluten-free by using a gluten-free flour and certified gluten-free oats. Pumpkin pie breakfast bakes for ALL!
Other than that, all that’s left to do is dress it up with whatever tickles your fancy. Toss in some walnuts or pecans, go the chocolate chip route, or try out my personal favourite — dried cranberries, cream cheese, and almond butter. No matter which way you decide to spin it, this dish is the perfect way to welcome in fall.
- ¼ cup rolled oats
- 2 Tbsp. oat bran
- 2 Tbsp. flour of choice*
- ¼ tsp. baking powder
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1/4 tsp. ground ginger
- pinch of salt
- 1/4 cup canned pumpkin
- ¼ cup vanilla almond milk
- 1 Tbsp. maple syrup (or other sweetener)
- 2 - 3 Tbsp. add-ins of choice (cranberries, nuts, chocolate chips, etc.)
- Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
- In a medium bowl, combine oats, oat bran, flour, baking powder, spices, and salt.
- In a separate bowl, combine pumpkin, almond milk, and maple syrup.
- Add wet to dry and gently stir to combine. Fold in any add-ins and transfer to prepared ramekin.
- Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.
Looking for more breakfast bake recipes? Try one of these!
Oatmeal Cookie Dough Breakfast Bake
Blueberry Muffin Breakfast Bake
Are you a fan of pumpkin pie?
What’s one thing you’re really looking forward to doing this fall?
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I'm Amanda - health coach, cookbook author, recipe developer, makeup junkie, oatmeal addict, and the author of Running with Spoons - a blog dedicated to healthy eating.
Adding pumpkin completely throws off the texture….it once turned my oatmeal into a soup. Not a nice one.
…I still ate it. Those leaves look tasty.
They taste like cinnamon — you should try some 😉
YUM! I love your oatmeal cookie dough breakfast bake- cant wait to try this!
I could use this right now!
Mmm, you can never go wrong with pumpkin pie for breakfast! This looks fantabulous!
For the last month or so it was so hot here I completely neglected my oatmeal for cold breakfasts. Time to break it out again. Hello Fall! My boyfriend would love this. he’s pumpkin crazy.
I wish I would have read this an hour ago–I totally would have made this for breakfast! I’m a huuuuge pumpkin pie lover, though I usually only eat it on Thanksgiving.
There’s always tomorrow! Orrrrrr today for dinner 😉
Pie for breakfast- I like you style lady :)! Although apple pie is more up my alley which leads me to my question…do you think applesauce can be used instead of the pumpkin? I am asking more from a point of availability- I am yet to find canned pumpkin in Mumbai!
One thing I am looking for this fall is going on vacation to Sri Lanka :)!
Considering using applesauce is actually on my list of recipes to make in the future, I definitely think it would work! And although it’s nowhere near the same, I feel ya on the pumpkin shortage — still having a hard time finding it here.
Yummm!! There’s nothing better than warm oats – especially of the baked variety and pumpkin involved – in the morning. So excited to try this!
Yummm!! There’s nothing better than warm oats – especially of the baked variety and pumpkin involved – in the morning. So excited to try this!
(I’m adding this again because my commentluv wasn’t working…)
YUM – love the extra fiber in this from the oat bran – and all those spices…not just “Dense.Doughy.Perfection” but I bet it smelt heavenly! Love the leaves adorning your pictures, Amanda! Hope you have a wonderful week!
You had me at pumpkin. I have not added pumpkin to oats but a gloppy texture doesn’t sound appealing. However, I do love pumpkin pie. Actually, I only like the filling, not a fan of pie crust. I consider the filling just another flavor of pudding so creamy (gloppy?) works in this case.
I would like to say I was looking forward to apple picking or walking through a pile of crisp leaves but I leave in the land of perpetual summer so I guess I’ll go with the weather finally cooling down enough for me to wear something beyond sundresses.
At least you’ll still be enjoying yourself when it’s -30 up here!
Yes, pumpkin everything! I’m currently brewing pumpkin spice coffee in my office as I type this. I actually love pumpkin pie and it’s one of my favorite pies ever!
Oatmeal bakes are the perfect meal for the cooler months. Love this twist with pumpkin!
That looks really good but I feel like I would have to multiply the recipe by 4. I have always found anything less thana cup of oatmeal doesn’t keep me that full…maybe I’m just a weirdo ha ha.
You solved the problem of inevitable gloopiness!!!! This, along with all of your other fantabulous pumpkin goodies, looks AMAZEEEE. I wish pumpkin season lasted all year long. Oh wait, in my kitchen it kind of does…
#ditto 😉
Looks great! Thanks for sharing!
Oh man. Something about oats and pumpkin and baking. YUM.
P.S. I bought dates at the store and tossed 2 of them into my smoothie this morning and um, I’m shocked at the deliciousness that 2 small dates can bring to this beverage of mine. Thank you for the incredible idea! Now to make the cookie dough smoothie they are intended for 🙂
Crazy, right!? I was actually SO afraid to toss them in at first because I love them on their own and was afraid that the flavour would get lost in a smoothie. Now, though? Ob.sessed.
I just bought a must-have pumpkin candle yesterday while shopping for anything BUT a candle…but seriously, during this season, pumpkin just calls my name…I’m sure you understand 🙂
This looks incredible! I may make it gluten free and try adding in some more coconut flour for thickness.
xo! Meg
You had me with the pumpkin! Ha!
It may be too soon or I may be too old but Halloween just makes be ecstatic!
It kills me to see all these fall recipes when we still have temperatures in the high 90s in Dallas :(. But I eat pumpkin year round, so I guess I shouldn’t be too bummed! Looks amazing!
While I was reading and drooling over the pics, I thought – coconut flour would be perfect with pumpkin and oats….and then you say ADD FLOUR!! Yes! This looks so goooood.
mmmm this looks delicious! Lately I’ve been just putting a scoop of pumpkin puree into my oatmeal (it’s quick and I’m lazy when rungry)…but I’m definitely going to try making this when I have some more time!
it’s virtually impossible to exchange “words” with autocorrect because it would just change them anyway! i’m looking at you, “duck.” because no one is ever really trying to say ducking. 😉
so true that pumpkin makes oats gloopy! i had pumpkin oats this am and i definitely noticed a difference. baking it would work wonders!
😆 The duck example was actually the exact one I was thinking of when I wrote that 😛
This looks amazing! I’m 100% with you, the texture of pumpkin pie has always thrown me off and I don’t care for it. I like pumpkin in other things though!
I’m looking forward to cool weather, apples, sweaters and being able to bake without breaking a sweat in my kitchen! 🙂
Love this!! I’m not a fan of oatmeal, it always bothers my stomach right away, but if I bake it, it takes a little longer to bother my stomach, so it’s a win haha! And this, I need to try this!!
I can only imagine how many more incredible pumpkin recipes you would have had by now had they not ran out of pumpkin! That’s okay, this one was worth the wait. The texture looks amazing! I’m not a gloopy oat girl either so this looks perfect for me. Pinned!
I just pinned this! I feel like I’ve been looking for a delicious breakfast bake FOREVER… can’t wait to try!!
I really want to go to a fall festival this fall. I hope I can find one around here which has all of the good stuff… Fresh apple cider (hot!), food vendors, apple picking, crafts, etc. I just want to go out in a big comfy sweater, jeans, boots, and a scarf while shoving apple flavored things into my mouth. Is it too much to ask? Lol. I really want to make some Autumn décor, too. Little somethin’, somethin’ for my momma.
Pumpkin pie is okkkkkay, but definitely isn’t my favorite.
I feel ya on the fall festival! I don’t really think we have a good one up here either, so the closest I can really come is the farmers’ market… which is held inside so it kind of defeats the purpose 😡
Looks yummy! I love everything pumpkin. I am always looking for ways to mix up my oatmeal.
FALLLLL FALL FALL!! I love the leaves in these photos, yup they make me reaallllyy happy. I do actually love pumpkin pie, it’s something I am now fantasizing about. I make one pumpkin pie per year for Thanksgiving, and I cannot wait!! These oats might have to help with my patience!
I’ve never made a sweet breakfast bake, but I’m sure I’d like it!
I just printed this and can’t wait to try it out one morning this week!
Looks awesome! Thanks for sharing!
Oh my god! Add some cream cheese and stebia to this and BAM PUMPKIN CHEESECAKE!
I feel ya on the goopiness, but sometimes pumpkin craving > texture diva.
Thanks for saving me from another blasphemous goopy bowl of pumpkin oatmeal 😀
This looks SOOO good! I make the cookie dough bake all the time and adore it. This one is next on my list.
It is funny because I was just looking for some breakfast recipes that used pumpkin yesterday! I’ll have to bake some of these up next Sunday for breakfasts for the week.
amazing amazing amazing!!! i am definitely going to make this. thank you for the inspiration!
Woohoo! Hope ya love it 😀
Yummy! Yeah pumpkin definitely changes the texture of things. I’ve had that happen with muffins.
This post just killed me. I’m legit drooling over here..first it was the texture of oatmeal over at Arman’s and now this bake; a totally different texture going on but just as swoon-worthy. I salute your taste buds – cranberries, cream cheese and almond butter, aahhhh. I’ve actually been toying with the idea of picking up one of those jars of [pumpkin] baby food which is just organic pureed pumpkin! I need to not feel so freaked out about carrying it out though..it just seems so weird!
If it makes you feel any better, a lot of celebs resort to the baby food diet 😛
Can I substitute coconut flour instead of oat bran…I don’t have any on hand…I’m looking forward to cooler temperatures in Houston. It’s 91 degrees today. I’m REALLY looking fwd to heading back east in a couple weeks for a 1/2 marathon and feel that crisp fall ocean air. Pure bliss…
Sorry for not answering sooner, girl! But glad you hit me up on Twitter 🙂 Answering again in case anyone else is wondering — coconut flour should be fine, but you might have to add a splash of liquid since it’s more absorbent. Or you could probably just add another few Tbsp. of oats!
You my dear, are the queen of fall recipes, and this one does not disappoint! I still need to try a breakfast bake, but have to figure out how……when I get back from my runs I am literally ravenously hungry, so could not wait for it to bake….but run for 1hr 10 most days, so not sure how I could cook it without burning, even if I was prepared to leave it in there while I was gone…..hmmmm
You could easily make it ahead of time! I’ve made them the night before and eaten them in the morning — barely any difference. It’s like a muffin so it can sit out without changing texture. And it becomes even denser if you leave it in the fridge.
I’m so excited that baked oatmeal time is upon us! 🙂 Hopefully soon I won’t be afraid to turn my oven on anymore (ohhh, Texas heat). DEFINITELY doing this recipe tomorrow for first day of fall. Thanks for sharing! xo
And I’m starting to crave all things pumpkin again. Pinned!
Pumpkin Pie is my favorite! I might be just as obsessed with pumpkin as you 🙂
This fall I can’t wait to get out and go apple picking!
Holyyyyyyy. Need. This.
I think I’ve told you this before — but I am NOT a huge fan of pumpkin pie for the same reason as you. Weird texture. This bake though… It just looks heavenly! I will have to make it on one of my days off because I definitely don’t have time in the morning on work days (unless I make it the night before and eat it cold…which kind of does sound delicious). BUT I have all of the ingredients and it’s vegan soooooooo #winning! 😉
Make it the night before! I’ve done that and it still tastes delicious. You don’t even have to necessarily put it in the fridge because it’s like a muffin and can sit out for a while — there’s nothing in it that can really spoil. Just cover it up so it doesn’t dry out and BAM! #winning
Yum I’m all in on this baked oatmeal dish! I adore adding pumpkin to just about anything but I can see your point on the oats being a bit gloopy without the added flour and baking! Anything close to a cookie or muffin for me in the morning is a plus!
Oh my goodness, this looks so fantastically delectable! *infinite heart eyes*
I am SOOOOOO glad you hacked the pumpkin oat dilemma because I am 100000% against the gloopy pumpkin texture. God bless your recipe developing abilities!
http://www.youtube.com/sparklesandsuch26
*insert Emoji kissie face*
There it starts again: the pumpkin-everything season where I have to admit that my complete obsession with pumpkin and squash ends where sweetness is involved. Or actually, wait, adding [homemade because we can’t find it in stores any time of the year] pumpkin puree to oat bran being the one exception. But other than that I don’t roll with the pumpkin desserts. I blame growing up in a country where pumpkin is reserved for savoury use only. And most people sadly don’t even go beyond pumpkin soup – what a waste of good produce.
Your oats right here makes me a) cuss German brands for not offering canned pumpkin and b) consider overcoming my laziness and making a batch from scratch for the first time this year. Ah the hassle …
Your recipes kill me Amanda! I still haven’t had a pumpkin spice latte, I feel like I’m failing at this whole autumn thing!
loving this, it looks really tasty! I have buffered it to be shared on the CommentLuv facebook page 🙂
Thanks, Andy! 😀
I made those pumpkin muffins you posted not too long ago and seriously ate all of them in less than 24 hours. I never do that. Ever. I can’t tell if it’s a sign I shouldn’t make any more of your recipes or make all of them 😉
Are you a fan of pumpkin? I think I should plead the fifth here.
I am looking forward to going on another hike this Fall when the leaves are changing. I’m also looking forward to a whole bunch of apple recipes. Cooked apples of course so you can take part.
Love the addition of the flour! It adds that doughy, dense deliciousness! I haven’t had pumpkin yet this fall, so I’m planning on digging in soon!
I need this ASAP! Okthanksbye.
YUM YUM YUM YUM YUM! I love all things pumpkin and this time of year too of course. Thought of you yesterday as I was browsing the whole food aisles…
<3 I hope you're coming to Blend next year!!
Um yes and yes!
Wow this looks simply scrumptious!
THIS would get me SOOOO excited to wake up in the morning! HA! I would probably eat it for every meal if I could!
I agree with you! I still add pumpkin to my oatmeal sometimes because why not, but ultimately I agree that it’s gloppy and just a little blah. This is a great idea! Pumpkin was made to be in BAKED goods. The maple syrup would be absolutely perfect on this!
gloopy needs to be added to auto correct. And so does OMG! cause i want this
Mmm this looks amazing! Although, I have to say I don’t understand how you don’t like pumpkin pie. I live for that stuff! One year I even asked my mom to make me pumpkin pie for my birthday lol!
Oh my gosh Amanda this looks like the best breakfast ever!! I love how you started the post – Oh, wait I already have!! Haha! Same here – I could not wait for summer to be officially over because Fall is my favorite time of the year so gotta start all the baking/cooking early 🙂 Love the leaves in the photo too. Pinned!
What a great idea making a single-serving breakfast bake! I always enjoy baked oatmeal and now I can have it all for myself. Also, pumpkin pie for breakfast? I’m in!
This looks delicious! Thanks for sharing. I can’t wait to try it!
This. Looks. Amazing. Yay pumpkin recipes!! What am i looking forward to this fall? I gotta say work has been so crazy lately ive been in such a “focus on the present and all will work out” state of mind that im having problems thinking long term. Does that mean i need a vacation? (im going with yes…)
I vote yes, too… which obviously means that you need to take one. Majority rules
Okay, well now I have to purchase some ramekins. This looks unbearably tasty. :] // itsCarmen.com ☼ ☯
Do you think this would freeze well? I’m preparing freezer meals before my baby arrives next month and I need more breakfast options!
I haven’t tried it, but I think it should be fine in the freezer! It’s just like a muffin, so it should freeze and thaw the same way.
I made this for breakfast this morning and it was really good. Thank you for sharing.
It’s funny, I’m not a huge fan of pie, EXCEPT for pumpkin pie, and it’s my favourite dessert of all time! Although I’m in no rush to ditch my sundresses and Birkenstocks, I’m looking forward to sweaters and boots this fall!
Ugh PERFECTION, Amanda. Per usual.
I’m actually not the biggest fan of adding pumpkin to my stovetop oats either, but that’s just because I feel like it doesn’t affect the flavor at all. I mean, I guess the veggie boost is good, but I like gloopy (<— autocorrected to gloomy three times) oats too!
I love pumpkin pie, but apple pie is my favorite 🙂
You’re a genius. That is all <3
WOW, this was amazing! I liked that is was firmer than typical oatmeal – really muffin-like. I broke it up in the ramekin and sprinkled some walnuts, almond milk, and a bit more maple syrup on top. This is a super filling and lovely way to start the day. The only thing I did different was that I didn’t have any oat bran, so I substituted oat flour (I just ground some oats in my grinder) instead. Turned out perfectly!
I’m glad you liked it, Amy! Thanks so much for letting me know 🙂
Gorgeous pictures!!! Pinning you and SHARING! Thank you so much for linking with our #FoodieFridays!!! We look forward to seeing you again next week!
I can’t wait to try that pumpkin pie breakfast bake!!! Perfect breakfast for fall 🙂
What size ramekin do you use for your breakfast bakes?
Hi Molly! I use a 16 oz. ramekin for this recipe 🙂
The recipe looks really good, and I’ll try it. My complaint, and it’s not just your site, is having to page down through way too many pictures of the food to get to the recipe. Very irritating, and I had almost given up. As I mentioned, too many food websites put too many pictures and make us jump through too many hoops before we see the recipe. I’d be willing to pay per month to get an email delivered directly to me with recipes with just one picture of the finished dish. If there is a part of the recipe that’s a bit tricky, a picture or a video would be helpful.
I want to make this for guests! How would you alter this recipe to work in a 9×13 dish?
I, too, was interested in making this for a group (office breakfast potluck)! I just saw Amanda’s post that she used a 16oz ramekin for the original recipe, so I measured out 16oz of water and poured into my 8x8x2 (2 qt) pan and a 9″ (.75 qt) round pie pan. Took 3 times to fill the square pan, and 1 1/2 times for the round pan. So I will decide on which size I want to make, and the increase the recipe by my water measurement amount – and hopefully that works!
So I ended up doubling the recipe and it filled the 9″ pie pan perfectly! I added my “toppings” (diced apples and pears, toasted pecans, pepitas, marshmallows) into the mix before baking, and the last 5 minutes of baking I topped it with some marshmallows, oats, pepitas and pecans. Looked and tasted wonderful – this is a keeper recipe!
This was wonderful! I’ve never baked my oats before and I loved the texture. I’ll definitely be making this again and I look forward to trying out your other baked oatmeal recipes.
Could you use whole milk in place of the vanilla almond milk?
Definitely!
This was amazing! Loved the flavors and the nutrition behind it. Thank you!
Can I file F1 with consulate outside of my home country?
I just finished eating this… yumm! It was chewy and crunchy and tasty. I didn’t have oat bran so I used cornmeal, I added raisins, dried cranberries and walnuts and more cinnamon. Definitely a keeper.
Thank you,