Pumpkin Baked Oatmeal – 2 Ways Oatmeal cups with Chocolate and Pecans – the perfect easy make-ahead breakfast for brunch or on the go for fall! Best of all, full of cozy warm flavors and comes together in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free. Plus recipe video
If you’ve never tried baked oatmeal before, you’re in for quite a treat! It’s so much easier to bake in a dish instead of cooking it in a pot.
This pumpkin baked oatmeal also makes a hearty and healthy breakfast plus leftovers freeze beautifully. That means you can easily make a big batch and then reheat smaller portions throughout the week.
And you can even divide the batter into muffin-tins to make these easy grab-and-go oatmeal cups. The oatmeal cups are perfect for making ahead and taking along to work or school.
This pumpkin baked oatmeal is hearty, healthy, gluten free, refined sugar free and dairy free.
It’s packed with chewy oats, cozy fall spices and sweetened with maple syrup. If you’re not a fan of maple syrup, honey, brown or coconut sugar would work as well.
What you need to make this Pumpkin Baked Oatmeal:
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- rolled oats
- maple syrup (can also use honey or coconut sugar)
- canned or pure pumpkin puree
- pumpkin pie spice (make your own homemade blend)
- vanilla extract
- chopped pecans
- chocolate chunks or chips ( I used dark)
- casserole dish or a muffin tin or silicon liners for oatmeal cups
More make ahead breakfasts: