Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze (2024)

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If you’re looking for aneasybreakfast recipethat’s full of fall flavor, this bakedpumpkin oatmeal makes a delicious addition to any morning. Spiced with cinnamon and nutmeg and drizzled with vanilla glaze, it can be pulled together with just a few minutes of hands-on time . . . or made in advance to nosh on throughout the week.

Something about this recipe makes ordinary mornings feel a little more cozy and warm. Maybe it’s thepumpkin puree that gives it a chewy, creamy texture that’s moist but firm enough to cut into bars. Maybe it’s the warming spices or vanilla. Whatever it is, it’s definitely one of our favorite autumn-inspired additions to the breakfast routine. I like to serve it alongside this roasted veggie breakfast hash– the blend of sweet and savory is so satisfying!

Also, if you make this recipe, I’d LOVE to hear from you! Please rate the recipe below and let me know what you think!

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4.60 from 22 votes

Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze

Infused with warming spices, sweetened with pure maple syrup, and drizzled with vanilla glaze, this baked oatmeal is easy to make and so ridiculously yummy.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 9 squares

Calories 298kcal

Author Heather Dessinger

Ingredients

For the baked pumpkin oatmeal:

2 ½ cups gluten-free rolled oats (I use these sprouted rolled oats)
1 tsp baking powder (how to make your own baking powder)
2 tbsp homemade pumpkin pie spice
¼ cup dates (chopped)
1 cup milk (or almond milk if dairy-free)
1 cup pumpkin puree (either homemade or store-bought)
4 large eggs
2 tbsp butter (melted - can substitute coconut oil if dairy-free)
½ cup maple syrup
2 tsp vanilla extract (how to make your own vanilla extract)

For the vanilla glaze:

6 tbsp coconut butter
1 tbsp raw honey (or maple syrup)
¼ cup water
¼ tsp vanilla extract

Instructions

To make the pumpkin oatmeal:

Preheat the oven to 375°F.
Prepare an 8x8 baking dish by greasing with butter, coconut oil, or palm shortening.
Place dry ingredients (oats, baking powder, pumpkin spice and dates/raisins) in a large bowl. Stir to combine.
In another bowl, whisk together the milk, pumpkin puree, eggs, coconut oil/butter, 1/2 cup maple syrup and 2 teaspoons vanilla.
Pour the wet ingredients in with oat mixture and stir until well-combined.
Pour the batter into the prepared 8x8 baking dish.
Bake in the preheated oven at 375 F for about 30-35 minutes, or until center is set. Let cool for 5 to 10 minutes.

To make the glaze topping:

Add the coconut butter, honey, water, and vanilla to a small pan.
Place over low heat and stir constantly until the texture is smooth and spreadable, adding more water if necessary.
When the pumpkin oatmeal has cooled a little, drizzle the glaze over the top, then slice and serve.

Nutrition

Looking for more pumpkin recipes?

Here are a few of my favorites:

Homemade pumpkin spice latte
Easy pumpkin pie
Pumpkin spice custard
Healthy pumpkin spice granola

What’s your favorite fall breakfast? Please let me know in the comments below!

How To Make Pumpkin Puree From Scratch (Easy Method)
Easy Pumpkin Spice Latte Recipe

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.

62 thoughts on “Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze”

Can I substitute sprouted spelt flour for the buckwheat flour? Thanks, carol
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- I would like to know this, also.
  Reply
- Yes, you can substitute sprouted spelt or sprouted wheat!
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This looks SO good! I will have to try it as soon as I can get my hands on some pumpkin.
I can completely relate to the search and shelling out for pumpkin, after living in Dubai for 5 years! All the expat ladies would be scouring the stores, and we would call each other when it was spotted somewhere and stock up. I never had to pay $7 a can though!
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- Cait, I love that you had a network to alert you to the pumpkin! My friends and I would do the same thing. 🙂
  Reply
can I use water kefir or whey to soak the oats? I don’t really care for the flavor left by ACV.
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- Yes, you can soak them with something other than acv. The acidic medium is what we’re after, so either of those should work. I’ve never used water kefir for a soaking medium, but I’m assuming it should work the same. I don’t love the acv taste either, that’s why I rinse the grains after soaking!
  Reply
Sounds really good! I just wish there was a better picture though 🙁 I love to see a finished product of what I’m making.
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Hello, I might be being a bit slow but if you use flour instead of the groats, when you rinse it won’t all the flour rinse away? I don’t have groats so am hoping to use the flour. Thanks 🙂
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- That’s a great question!
  Actually, the flour/groats are important for the soaking process, not the actual baking. Oatmeal is high in phytates, but low in phytase (an enzyme that breaks down phytates). Soaking oatmeal with a grain that contains high amounts of phytase helps breakdown the phytates in the oatmeal. So, if you rinse the oats after soaking and a little something gets rinsed away, no biggie. (BTW, the rinse is purely preferential. It helps to remove the taste of apple cider vinegar, which I don’t like. Rinsing is optional.)
  Enjoy!
  Reply
  - All I have on hand is whole wheat flour and corn meal. Are either of these high enough in phytase to help breakdown the phytates? I have been soaking our oatmeal but never heard to add a grain high in phytase. Hoping this will help my daughter with digestion. Should I soak the flour before soaking with oats or is this not needed ? May I ask why you use buckwheat? I have never tried it before . Thanks so much for your heap 🙂 Looking forward to trying this recipe.
    Reply
    - I use buckwheat because it’s what I usually have on hand. Whole wheat flour will work just fine, no need to do anything extra! I hope your family loves it as much as we do! Enjoy!
      Reply
Hi Heather and Allison!
I mixed up the oats, buckwheat and ACV last night then prepared the mixture to bake this morning. It’s delicious! … EVEN though I completely forgot to add the pureed pumpkin. Whoopsies. 😉
Carolyn
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- I’m so glad you liked it! 🙂
  Reply
This looks good! Since my family doesn’t eat oats I’m going to try it with millet (properly soaked, of course), which my kids love.
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- Mmm! I’d love to know how that turns out!
  Reply
Hi. Can I use ground almond meal instead of buckwheat? I’m new to the soaking idea and I’m also trying to stay away from gluten. Thanks!
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- Buckwheat is gluten free, just make sure your oats are certified gluten free as well (sometimes there is cross-contamination in oats).
  Reply
Can you use almond meal or coconut flour instead of buckwheat? What about substituting butternut squash for pumpkin? If I can substitute those things I can make it now!
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- Actually, I would just leave it out if you don’t have it. Coconut flour will change the consistency and doesn’t contain phytase, so it wouldn’t really serve the same purpose as buckwheat (adding a grain high in phytase helps break down the phytate in the oatmeal).
  I’ve run out of buckwheat and just made it with oatmeal before and it is still delicious! Also, the butternut squash should be a fine substitute!
  I’m a big fan of making do with what you have! 🙂 Enjoy!
  Reply
Hi, I was hoping you would have suggestions for an egg replacer? Thanks so much!
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Hi Allison,
Unfortunately the bars came out gooey…even after baking it for an extra 40 minutes. I think I added too much pumpkin. I had some frozen pumpkin puree, about 15 ounces, and I decided to throw in the whole thing, I guess that was not a good idea. Still tastes okay, but the rest of my family wouldn’t eat it due to the consistency.
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- Update: The leftover bars I froze and when I thawed them in the oven, they were more firm and less gooey, and my daughter, who wouldn’t touch it the first day I made them, is gobbling it up right now! I may try using all steel cut oats next time…I actually put 1/4 cup of steel cut oats in with the rolled oats to soak and it gave it a nice texture.
  Reply
- Hi Cathy,
  I think there was a misunderstanding. These are not bars, it is simply baked oatmeal. It is supposed to be creamy. I think for a bar, I would reduce the liquid and probably add more eggs, but I’ve never tried it.
  Reply
  - Ohhh, that was my fault! I’ll correct the wording Allison, so sorry!
    Reply
My bars seemed way too liquidy as well. The cup of milk may have been a bit too much. I’ll reduce by half if I make again. But my main question is with the crumb topping. Was there a typo or am I missing something?? There was not nearly enough!
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I had the same problem with a WAY too liquidy mixture. I had it in the oven for over an hour. It eventually firmed up, but by then, the oats had completely fallen apart and turned to mush. The flavor was nice, but we weren’t happy with the texture. The only other baked oatmeal I’ve made is from Nourished Kitchen…….Baked Oatmeal with Dried Cranberries & Apricots http://nourishedkitchen.com/baked-oatmeal/ …..this always turns out beautifully and is soooo delicious. In her recipe she uses steel cut oats. I think this recipe might work if the rolled oats were replaced with steel cut??
Reply
- Theresa,
  There are two differences in her recipe–1. she uses steel cut oats and 2. she uses 6 eggs. It’s definitely a preference in texture. We prefer the texture of two eggs, but many baked oatmeal recipes call for more eggs to give it a firmer texture. Hope that helps!
  Reply
This sounds sooo yummy! I love pumpkin and my daughter loves oatmeal so I will definitely have to try this.
Reply
The “crumb” topping was like syrup. Did I miss something?
Reply
- There is a glaze and evidently a crumb that uses buckwheat? Which one for this recipe. The photo is bars, not oatmeal … I’m confused. What is the tested and true recipe? Thank you!
  Reply
Hello, would love to try this but have a few questions. I only have buckwheat flour. Am i still supposed to soak the oats and the flour together? Will that not make the flour like paste? Also if no soaking because its flour, should i still soak the oats? Thank you for your time.
Coryann
Reply
- Hi Coryann,
  Buckwheat flour will work fine. You soak the oatmeal and the buckwheat flour together. The end result will be porridge-like…not paste. Here’s why soaking is important…
  The oatmeal is high in phytate, an antinutrient. Soaking grains in an acid medium should help activate phytase, which is an enzyme that breaks down phytate. Unfortunately, oatmeal does not contain phytase so to break down the phytate we need to add a grain that contains phytase. Enter the buckwheat flour–buckwheat flour contains phytase. These three ingredients work together in water to break down phytate. It will cook and become a porridge-like texture. We love it because it’s creamy. Hope that helps!! 🙂
  Reply
This was amazing! My family and I are just switching over to a more organic GMO free lifestyle so we used regular sugar instead of maple syrup as we are trying to the use up what we have in the pantry, but I can not wait to try it with the maple syrup! I look forward to trying out more easy recipes like this. As a wife, mother if a preschooler, and a RN student I need all the help I can get to switch our family to a healthier more sustainable lifestyle. Thank you again!
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- I am so glad you and your family enjoyed it! 🙂 BTW–way to go for all the changes you are making!!
  Reply
Well, I’ve got to say, this has been a VERY popular breakfast. I am about to make it for the fourth time in just under three weeks by my husband and son’s request. They want a pan to take on their w/e fishing trip with a couple friends. So, thank you! for the great recipe.
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- YAY! So glad they have enjoyed it, Tanja!
  Reply
Quick question – it seems this consistency is different than other baked oatmeals. Does it freeze and reheat well? I’ve cut up other baked oatmeal, frozen the portions and just pulled out and thawed as needed and easily ate on the go! I love the method and the pumpkin, so I’m hoping that would work. Thanks!
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- Erin, I’ve never frozen it, but it should freeze just fine. I’ll try it and let you know :).
  Reply
One more – when is the baking soda added? Witt the wet and spices? Thanks!
Reply
- Yep! I accidently left that out!
  Reply
Hello! These look delicious! Wondering which baking temp is correct: the pre-heat instruction says 350 but step #7 says to bake at 375. Thanks!
Reply
- Oops! Sorry about that. It should be 375F!
  Reply
Hi, there’s no salt in this recipe. Is that on purpose or just an omission? We always put salt in our oatmeal and other baked oatmeal recipes.
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- Lee, I’ve never put salt in, but mostly because of habit. By all means add it in if you enjoy it! 🙂
  Reply
  - I add 1 tsp salt and enjoy this much more. 🙂 it brings out the flavors, in my opinion.
    Reply
I have made this five times now. It’s our new weekend breakfast! Everyone LOVES it!!! I will say that I add 1 tsp of salt to balance everything out. I eat it with gobs of grass-fed butter, my daughter dips in raw honey and my husband (drowns!) it in maple syrup. I cook for about an hour though, so I’m not sure what I’m doing wrong to warrant such an increase in cooking time, but it doesn’t matter because this is SO good!
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- Oh, and this past weekend I didn’t have any milk, so I used buttermilk and it was still super yummy!
  Reply
- Jen,
  I just made it again, but this time with a tsp. of salt per your suggestion!! Looking forward to it! Thanks for the tip!
  Reply
Allison- as you were once a breastfeeding counselor and into natural health have you ever experimented with breast milk recipes? Considering the high nutritional value of breast milk…any thoughts?
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Wow, this was delicious. The spices were perfect. My whole family loved it. I read the reviews that it has porridge-like consistency and I was looking for a bar texture so I modified it slightly. I reduced the milk to 1/2 cup, upped the oats to 4 cups, and added 1 egg (total of 5) to get a bar texture. It was baked for a little over an hour. We served it with vanilla yogurt on top. Thanks!
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Is the overnight soak at room temperature or are you supposed to refrigerate?
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Just made this and we all loved it! I read all the comments and the adjustments I made were:
added 1/2 teaspoon of salt
baked for 1 hour
It was just what we were looking for! Ours was not runny at all. I would say it was about exactly like pumpkin pie and the oats were sort of like “the crust baked in”. We thought this recipe would make a great Ben and Jerry’s ice cream flavor “Thanksgiving Oatmeal Pumpkin”.
Also, we used Bob’s Red Mill Quick Cooking Oats but reduced the soak time so they didn’t dissolve. I think we soaked them for 5 hours.
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Thanks for this soaked oat recipe! Is there anything that one could modify so that the final product firmed up a bit and wasn’t so runny?
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Oh no! Please bring back the original (soaked) recipe in another post! I had it saved to Pinterest and now it has been replaced with this one. That recipe worked perfectly for us for years and was an absolute all-time favorite! Please help!
Reply
- Hi Angela, here’s the original recipe:
  Pumpkin Pie Baked Oatmeal
  INGREDIENTS
  2½ C rolled oats (old fashioned, not instant)
  ¼ C sprouted wheat flour (may substitute for spelt or GF buckwheat flour)
  2 Tbsp. yogurt, kefir, buttermilk or apple cider vinegar (acidic medium for overnight soaking)
  1 C milk
  1 C pumpkin puree
  4 pastured eggs, lightly beaten
  2 Tbsp. melted butter or coconut oil
  up to ½ C honey or maple syrup
  1 tsp. baking powder, preferably GMO-free
  2 tsp. vanilla
  2 tsp. ground cinnamon
  ½ tsp. ground ginger
  ¼ tsp. ground nutmeg
  ⅛ tsp. ground cloves
  For the crumb topping:
  2 Tbsp. butter
  ¼ C sprouted wheat flour (may substitute with preferred flour)
  ½ tsp. ground cinnamon
  1 tsp. honey or maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can’t find it locally this is a good brand.)
  INSTRUCTIONS
  (The night before)
  Combine oats, sprouted flour, and acidic medium in a bowl. Pour filtered water
  until the mixture is covered. Soak the mixture overnight.
  (In the morning)
  Preheat oven to 350 F and butter a 9×13-baking dish.
  Transfer the soaked oat/flour mixture into a colander and drain completely. Put the drained mixture in a large bowl.
  In a medium bowl, combine all the wet ingredients and spices (except the crumb topping) and mix together. Pour the wet ingredients into the large bowl and mix with the soaked oats. 5. Pour the batter evenly into the buttered baking dish.
  With your hands, work together the crumb topping in a small bowl until large clumps form. Sprinkle evenly over the top of the oatmeal.
  Bake at 375 F for about 30-45 minutes, or until center is set. Let cool for 5 to 10 minutes.
  This is a creamy, pumpkin porridge. The consistency is similar to stovetop soaked oatmeal, but richer in texture and taste.I like to top the Pumpkin Pie Baked Oatmeal with fresh whipped cream, honey, and crispy nuts.
  Reply
Where did the old recipe go!!!???? I didn’t save it.
Reply
- Hi Annabel, here’s the original recipe:
  Pumpkin Pie Baked Oatmeal
  INGREDIENTS
  2½ C rolled oats (old fashioned, not instant)
  ¼ C sprouted wheat flour (may substitute for spelt or GF buckwheat flour)
  2 Tbsp. yogurt, kefir, buttermilk or apple cider vinegar (acidic medium for overnight soaking)
  1 C milk
  1 C pumpkin puree
  4 pastured eggs, lightly beaten
  2 Tbsp. melted butter or coconut oil
  up to ½ C honey or maple syrup
  1 tsp. baking powder, preferably GMO-free
  2 tsp. vanilla
  2 tsp. ground cinnamon
  ½ tsp. ground ginger
  ¼ tsp. ground nutmeg
  ⅛ tsp. ground cloves
  For the crumb topping:
  2 Tbsp. butter
  ¼ C sprouted wheat flour (may substitute with preferred flour)
  ½ tsp. ground cinnamon
  1 tsp. honey or maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can’t find it locally this is a good brand.)
  INSTRUCTIONS
  (The night before)
  Combine oats, sprouted flour, and acidic medium in a bowl. Pour filtered water
  until the mixture is covered. Soak the mixture overnight.
  (In the morning)
  Preheat oven to 350 F and butter a 9×13-baking dish.
  Transfer the soaked oat/flour mixture into a colander and drain completely. Put the drained mixture in a large bowl.
  In a medium bowl, combine all the wet ingredients and spices (except the crumb topping) and mix together. Pour the wet ingredients into the large bowl and mix with the soaked oats. 5. Pour the batter evenly into the buttered baking dish.
  With your hands, work together the crumb topping in a small bowl until large clumps form. Sprinkle evenly over the top of the oatmeal.
  Bake at 375 F for about 30-45 minutes, or until center is set. Let cool for 5 to 10 minutes.
  This is a creamy, pumpkin porridge. The consistency is similar to stovetop soaked oatmeal, but richer in texture and taste.I like to top the Pumpkin Pie Baked Oatmeal with fresh whipped cream, honey, and crispy nuts.
  Reply
I did a flavor variant trying to use left over cinnamon roll filling. I did a cup of apple puree instead with cinnamon filling mixed in. It was a little more moist but very good.
Reply
I love receiving your email every weekend, sometimes the recipes get made and sometimes not, but I enjoy reading them and always mark for when ready to make. I have a granddaughter who is dairy free and another vegetarian, always find recipes for them so thank you so much for sharing these every week.
Reply
Could I substitute steel cut oats of that what I happen to have on the cupboard? Thanks!
Reply
Would these hold together if you roll these into balls before baking?
Reply