Baked pumpkin pie oatmeal – Gluten free & non dairy recipe


Pumpkie pie baked oatmeal - Steph Loves CakePumpkin fever has hit! I always have pumpkin in the house as I like to use it in smoothies and in my cereal. I have cans of it in the pantry for emergencies and I usually make fresh purée and free it so that I have a steady supply through the winter. Fresh pumpkins appear in the grocery stores in September and then disappear not long after Halloween here.

I am always looking for portable breakfast ideas that keep me full until lunch time, are low in fat and good for me. This recipe for baked pumpkin pie oatmeal ticks all the boxes and it is full of fiber and pumpkin goodness.

I have used gluten-free ingredients and have made it non-dairy. If you have any nut allergies simply leave out the nuts. It will still taste lovely.Pumpkin pie baked oatmeal - Steph Loves Cake

This basic recipe is add all dry ingredients in 1 bowl and add all wet in another. Combine, stir and bake. With one small exception, I found that adding the melted coconut oil to cool things made it solidify again and just didn’t end up baking into the oatmeal evenly. I then tried melting the coconut oil and stirring it to the dry ingredients and then adding in the wet ingredients and it all mixed in like I wanted.  I decorated the top with pecan nuts and baked. I cut mine up into 5 portions and popped 2 in the freezer to use the following week.

Pumpkin pie baked oatmeal - Steph Loves Cake

Store these in the fridge until you want to eat them. They are good eaten cold or just leave them out for a bit to warm up. If I am at my desk I have my baked oatmeal with a bit of Greek yoghurt and a sprinkle of cinnamon and a side of blueberries.

This recipe is easy, quick and tasty. It also helps my pumpkin cravings and is a good way to get vegetables into breakfast!


I have added this to Javelin Warrior’s challenge, Made with Love Mondays.

Made with love mondays


Baked pumpkin pie oatmeal – Gluten free & non dairy recipe


  • 1½ cup oats (gluten free)
  • 1 teaspoon baking powder (GF)
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg, freshly grated
  • ⅛ teaspoon ground cloves
  • 2 tablespoons chia seeds
  • 2 tablespoons chopped roasted hazelnuts
  • ¼ cup of pecans, chopped
  • 2 heaped tablespoons coconut oil, melted
  • 2 eggs
  • 1¼ cups pureed pumpkin
  • ⅓ cup maple agave syrup
  • ¾ cup almond milk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 160C/350 F.
  2. Prepare an ovenproof dish. I used a glass brownie dish and lightly oiled it with ½ teaspoon of coconut oil to prevent the oatmeal from sticking.
  3. In a medium bowl, mix the oats, baking powder, salt, chia seeds, nuts and spices.
  4. Stir the coconut oil into the dry mix.
  5. In a separate bowl, lightly beat the eggs, then add the pumpkin puree, agave, almond milk, and vanilla. Mix to combine.
  6. Pour the oat mixture into the wet ingredients and stir together until all ingredients are well incorporated.
  7. Pour the mixture into the dish evenly.
  8. Bake for about 30 minutes or until the middle has set.
  9. Cool on a wire rack for 20 minutes.
  10. Cut into squares and serve with Greek yoghurt and a sprinkle of cinnamon
  11. Freezes well, or keeps in the refrigerator for 3-4 days






  1. says

    What a brilliant idea for baked oatmeal! I love the use of pumpkin here with the spices and nuts – a delicious way to enjoy pumpkin without the guilt! I’m going to have to give pumpkin with oatmeal a try…