Pumpkin Pie for breakfast? Oh heck yes!
These Pumpkin Pie Baked Oats taste just like your favorite fall dessert — but in a cozy, wholesome breakfast form.
This gluten-free, refined sugar-free (without the icing), and nutrient-rich recipe is made right in the same dish it’s baked in, making it as easy as it is delicious.
Each bite is soft, lightly spiced, and infused with warm pumpkin flavor, maple sweetness, and hints of cinnamon and vanilla.
It’s everything you love about pumpkin pie, but nourishing enough to enjoy any day of the week.
Whether you serve it fresh from the oven, or prep it ahead for busy mornings, this cozy fall breakfast will make your kitchen smell like your favorite café.
Top with a drizzle of maple cream cheese icing, maple syrup, or a dollop of whipped cream for the perfect touch of indulgence — because a little sweetness never hurt anyone.
Why you’ll love this recipe!
What ingredients do I need?
- Pumpkin Pie Baked Oats
- Pumpkin Purée – Adds rich fall flavor, natural sweetness, and keeps the oats moist and creamy.
- Eggs – Help bind the mixture and create a soft, custard-like texture.
- Maple Syrup – Naturally sweetens the oats and enhances the cozy, pumpkin spice flavor.
- Whole Milk – Adds moisture and creaminess; any milk works, dairy or non-dairy.
- Vanilla Extract – Deepens the flavor and balances the spices beautifully.
- Old-Fashioned Oats – The hearty base that gives structure and a satisfying, cake-like texture.
- Almond Flour – Adds richness and tenderness while keeping the recipe gluten-free.
- Ground Flaxseed – Boosts fiber and nutrition while helping to bind the batter.
- Baking Powder – Ensures the oats bake up light and fluffy.
- Pumpkin Pie Spice – A cozy blend of warm spices that gives the oats their classic fall flavor.
- Cinnamon – Adds extra warmth and depth to complement the pumpkin.
- Salt – Balances sweetness and enhances every flavor in the bake.
- Maple Cream Cheese Icing (Optional)
- Powdered Sugar – Gives sweetness and smooth texture to the icing.
- Maple Syrup – Infuses natural caramel notes and a touch of fall sweetness.
- Cream Cheese – Adds tangy creaminess and makes the icing rich and velvety.
- Whipped Cream (optional) – A light, airy topping that makes it feel just like pumpkin pie.
Recipe Variations
- Stir in ½ cup dark chocolate chips before baking for a dessert-like twist.
- Sprinkle chopped pecans, walnuts, or any other nut, over the top before baking for a crunch.
- Dairy Free Option – Swap milk for almond, oat, or coconut milk, and use dairy-free cream cheese for the icing.
- You can replace the almond flour with all purpose flour if needed.
- Make these into mini oat cups. Divide the batter into lined muffin tins and bake for 18–20 minutes for grab-and-go breakfasts.
- Try adding apples! Mix in ½ cup grated, or finely chopped, apples for extra fall flavor and texture.
Pro Tips
- Use real pumpkin puree, not pumpkin pie filling — it gives you control over the sweetness and spice.
- Don’t overbake — remove when the center is just set. The oats will continue to firm up as they cool.
- Grease your dish well — pumpkin puree can make baked oats stick easily.
- Rest before serving — letting it cool 10–15 minutes helps the texture settle and makes slicing easier.
- Drizzle icing while warm — for that melt-in, bakery-style look.
Leftovers and Storage
- Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds or enjoy chilled.
- For longer storage, freeze baked oats (unglazed) in portions for up to 2 months — just thaw overnight in the fridge and warm before serving.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Pie Baked Oats
Ingredients
Baked Oats—
- 3/4 c. Pumpkin puree
- 2 eggs
- 1/2 c. Maple syrup
- 1/4 c. Whole milk
- 2 tsp vanilla extract
- 1 1/2 c. Old fashioned oats
- 1/2 c. Almond flour
- 2 tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp Salt
- Maple cream cheese Icing— optional
- 1/3 c. powdered sugar sifted
- 3 tbsp maple syrup
- 2 oz cream cheese softened
- Whipped cream optional
Instructions
- Preheat oven to 350F and lightly grease a 8×11” baking dish.
- Add the pumpkin, eggs, maple syrup, milk, and vanilla to the baking dish. Whisk to combine.
- Add in the oats, almond flour, flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt. Stir until combined.
- Bake for 25-28 minutes.
- Allow to cool about 15 minutes. While cooling, make the icing. Beat together the cream cheese and maple syrup until combined. Then add in the powdered sugar and beat again until mixed well. Drizzle the oats with icing, and then top with whipped cream!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.