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Pumpkin Pie Breakfast Bake

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 1 serving 1x


  • 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)
  • 23 Tbsp. add-ins of choice (cranberries, nuts, chocolate chips, etc.)


  1. Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
  2. In a medium bowl, combine oats, oat bran, flour, baking powder, spices, and salt.
  3. In a separate bowl, combine pumpkin, almond milk, and maple syrup.
  4. Add wet to dry and gently stir to combine. Fold in any add-ins and transfer to prepared ramekin.
  5. Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.


* Any flour will work. Use a gluten-free flour to make this gluten-free.

  • Prep Time: 5 mins
  • Cook Time: 25 mins

Keywords: baked oatmeal, baked pumpkin oatmeal, breakfast, breakfast bake, gluten-free breakfast bake, healthy breakfast, oatmeal breakfast bake, pumpkin oatmeal, vegan breakfast bake