These Pumpkin Pie Baked Oats are a fall-inspired filling, make-ahead breakfast with pumpkin pie spices. Topped with a rich, creamy protein yogurt frosting and walnuts they are a delicious, balanced breakfast worth getting out of bed for in the cooler months!
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Why You’ll Love This Recipe
- Quick to make: Everything comes together in one bowl and goes straight into the oven, no fancy steps needed.
- Nutrient-rich: Packed with fiber, complex carbs, and healthy fats to keep you full for hours.
- Naturally sweetened: Made with maple syrup and real pumpkin for a wholesome, balanced sweetness.
- Perfect for meal prep: Stores well in the fridge and tastes great warm or cold throughout the week.
- Flexible ingredients: Works with any milk or nut butter you have on hand and easy to adapt to your preferences.
Ingredients You’ll Need
You can find the exact measurements for each ingredient in the recipe card at the end of this post, but here’s a quick shopping list of everything you’ll need:
- Rolled oats
- Pumpkin purée
- Maple syrup
- Soy milk or any plant-based milk
- Vanilla extract
- Almond or cashew butter
- Apple cider vinegar or lemon juice
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Protein powder (optional)
- Pecans or walnuts (optional)
- Vegan yogurt
- Maple syrup (for frosting)
- Vanilla extract
- Pinch of salt
Instructions
Follow the step-by-step photo guide to make the Pumpkin Pie Baked Oats. For exact times, temperatures, and ingredient amounts, see the recipe card at the bottom of this post.
Step One: Combine the dry ingredients in a large bowl, including oats, baking powder, baking soda, pumpkin spice, and salt.
Step Two: Whisk the wet ingredients in a separate bowl until smooth.
Step Three: Pour the wet ingredients into the dry mixture. Stir until just combined, then fold in chopped nuts if using.
Step Four: Spread the batter evenly into the prepared dish and bake until set in the center.
Step Five: Let it cool before adding the maple cream frosting, then slice and serve.
Substitutions & Variations
- Milk: Any non-dairy milk works here – almond, oat, or coconut milk all give slightly different flavor and creaminess.
- Nut Butter: Swap almond or cashew butter for peanut butter, sunflower seed butter, or a neutral oil if you prefer.
- Oats: Use certified gluten-free rolled oats to make the recipe gluten-free.
- Pumpkin Purée: Sweet potato or butternut squash purée can be used as an alternative.
- Protein Powder: Leave it out entirely or replace it with a few extra tablespoons of oats for a similar texture.
- Spices: Customize the flavor with chai spice, extra cinnamon, or a pinch of ginger for added warmth.
- Add-ins: Stir in chocolate chips, dried cranberries, or chopped nuts before baking for more texture and flavor.
- Frosting: can be left off if preferred, or if you’d like to re-heat the baked oats, store it separately and dollop it on after heating (like a heavy cream).
Storage
Keep the baked oats in an airtight container in the fridge for up to 4 days. If you plan on re-heating them, make sure to keep the frosting separate (it won’t heat well!)
For longer storage, you can freeze the base recipe (not the frosting). Slice into portions and freeze in a sealed container or freezer bag for up to 2 weeks. Let them thaw in the fridge overnight or at room temperature before eating, or zap in the microwave in 30 second bursts on high until heated through.
Expert Tips
Use room-temperature milk and nut butter so the ingredients mix evenly and the baked oats rise more consistently. If you’re struggling to incorporate the nut butter – try pressing it down with the back of a spoon and really muddling it with the other wet ingredients.
FAQ
Old-fashioned rolled oats give the best texture, soft and tender but not mushy. Quick oats also work fine. Do not use steel-cut oats – they won’t cook through.
The edges should be lightly golden and pulling away from the dish, and the center should look just set but still soft.
They’re great warm straight from the oven or reheated in the microwave. If you plan on eating them warm, remember to keep the frosting separate. They’re also great chilled from the fridge with a spoonful of yogurt or drizzle of maple syrup on top.
It reacts with baking soda to help the oats rise and stay fluffy without adding any noticeable flavor.
More Recipes
If you loved these Pumpkin Pie Baked Oats, keep the cozy vibes going with my Vegan Pumpkin Spice Bundt Cake with Maple Glaze – it’s soft, spiced, and perfect for fall gatherings. For a quick breakfast that feels like dessert, try the Apple Pie Overnight Oats or Mango Overnight Oats. And if you’re craving something chocolatey after all that pumpkin, the Chocolate Banana Bread is rich, easy to make, and always a crowd favorite.
Leave a comment or review below to let me know how your oats turned out, or tag me on Instagram @glowdiaries____ so I can share your posts to stories. I’m excited to see how you make this your own!
Pumpkin Pie Baked Oats
Ingredients
Base
- 2¼ cups rolled oats 225 g
- 2 cups unsweetened soy milk or other milk of choice, 480 ml
- 1¼ cups pumpkin purée about 1 standard can, 425 g
- ⅓ cup maple syrup add more if you like it sweeter, 80 ml
- 1 tbsp vanilla extract 15 ml
- 3 tbsp almond or cashew butter or neutral oil if you prefer, 48 g
- 1 tbsp apple cider vinegar or lemon juice 15 ml
- 1½ tsp baking powder 6 g
- ½ tsp baking soda 3 g
- 1 tbsp pumpkin pie spice or 2 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice/cloves
- pinch salt 1 g
- ¼ cup vanilla or plain protein powder (optional, for fluffiness) 25–30 g
- ½ cup chopped pecans or walnuts optional, fold through or sprinkle on top
Maple Cream Frosting (optional but so good)
- 2½ cups thick vegan yogurt Greek-style or coconut works well, 625 g
- 2 tbsp maple syrup 30 ml
- 1 tsp vanilla extract 5 ml
- pinch salt 1 g
Instructions
- Preheat oven to 180°C (350°F). Line or lightly grease a 28×20 cm baking dish.
- In a large bowl, combine oats, protein powder (if using), baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, whisk together soy milk, pumpkin purée, maple syrup, vanilla, nut butter, and vinegar.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped nuts if using.
- Spread into the pan, smoothing the top.
- Bake for 35–40 minutes, until the center is just set and the edges pull away from the sides.
- Let cool completely if you plan to frost; if not, serve warm.
Frosting:
- Mix yogurt, maple syrup, vanilla, and salt until smooth.
- Spread over cooled baked oats and chill briefly before slicing into squares.
Linda says
These were so tasty, love a bit of pumpkin spice at breakfast
Ron says
love this so much! it turned out really great, it smells and tastes good