Easy Baked Pumpkin Oatmeal Recipe With Vanilla Glaze

Heather Dessinger

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pumpkin baked oatmeal recipe

If you’re looking for an easy breakfast recipe that’s full of fall flavor, this baked pumpkin 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 the pumpkin 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
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 9 squares
Calories 298kcal
Author Heather Dessinger


For the baked pumpkin oatmeal:

For the vanilla glaze:


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.


Serving: 1square | Calories: 298kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 71mg | Potassium: 332mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4465IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg

baked pumpkin oatmeal recipe gluten free

Looking for more pumpkin recipes?

Here are a few of my favorites:

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

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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.