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pumpkin baked oatmeal on a baking dish with a gold spoon on the side. A small bowl with paçoca on the top right corner

Pumpkin Baked Oatmeal

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


This pumpkin baked oatmeal recipe is dairy-free, gluten-free and it tastes like fall!



Pumpkin Baked Oatmeal

  • 2 cups gluten-free rolled oats (200 g)
  • 1/4 cup coconut sugar
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 medium-sized eggs
  • 1 and 1/2 cups almond milk (360 ml)
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1/4 cup hazelnuts, chopped

Toppings (optional)

  • 1/2 cup coconut condensed milk (120 ml)
  • 1/4 cup vegan heavy cream (60 ml)
  • 1 tbsp crumbled paçoca



  1. Preheat the oven to 350 degrees F (180 C).
  2. Add the oats, baking powder, cinnamon, ginger, ground cloves, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
  3. Then, add the eggs, pumpkin puree, milk, and vanilla extract into a different bowl and whisk to combine.
  4. Pour the wet ingredients over the dry ingredients and mix everything.
  5. Transfer the oatmeal batter to a greased baking dish, add chopped hazelnuts on top, and bake for 20 to 30 minutes or until golden.
  6. Mix the vegan heavy cream with the coconut condensed milk into a small bowl and set aside. Pour over the oatmeal when serving.


Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.

Serve warm: This recipe is best when eaten warm.

Don’t overbake: Ensure you don’t overbake the oatmeal so it doesn’t get too dry.

Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature.

Keywords: pumpkin baked oatmeal