Pumpkin Oatmeal Bake

Oh, hi pumpkin. I haven’t seen you since… yesterday.

Baked pumpkin oatmeal is the perfect make-ahead fall breakfast. Warm, cozy and healthy! fitnessista.com

(#obsessed #basic #dontcurrr)  

Pumpkin oatmeal baked breakfast with coffee

Make-Ahead Fall Breakfast

As the weather starts to cool down, I tend to gravitate back towards hot breakfasts. Breakfast cookie dough cereals, smoothies, and chia puddings are usually switched over from breakfast to snacktime fare, and I head back towards egg bakes and hot oatmeal to start the day.

pumpkin oatmeal bake ingredients - canned pumpkin, raisins and oatmeal

Bonus points if it’s a recipe I can make ahead, as mornings can sometimes be a little hectic over here. Extra bonus if it’s a pumpkin breakfast!

I made this recipe a few weeks ago, as an option to have some breakfast frozen on hand. The best part about baked oatmeal is that it freezes beautifully. Just portion into serving sizes -I wrap in plastic wrap and then put all of them into one freezer bag- and freeze. In the morning, all you have to do is grab your serving, heat it up, add some almond milk, and enjoy.

Pumpkin Baked Oatmeal

The best part about this particular baked oatmeal: it tastes like pie.  

Healthy, make-ahead, gluten-free pumpkin oatmeal breakfast bake

Pie for breakfast. I can definitely get on board with that.

This recipe is also gluten-free (if you use gf oats) and vegan, for all of my vegan friends out there. 

Try it! I hope you love it as much as we do.


Pumpkin Oatmeal Bake

Healthy, make-ahead and gluten-free, pumpkin oatmeal bake is the perfect fall breakfast!

  • Author: Fitnessista


  • 2 cups oats
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin spice
  • pinch salt
  • 1/2 tsp baking powder
  • 2 tbsp coconut oil
  • 1 1/3 cup almond milk
  • 1 mashed banana
  • 1/4 cup coconut sugar
  • 1/2 cup dried unsweetened cranberries
  • 1/2 cup pumpkin


  1. Preheat oven to 350.
  2. Combine all ingredients in a large bowl.
  3. Pour into a small casserole dish and bake for 20-25 minutes until set and slightly golden brown around the edges.






More make-ahead breakfasts:

Egg muffins

Breakfast burrito

Vegan peach baked oatmeal

The breakfast cookie

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  1. Kelsey Halena on November 2, 2015 at 6:16 pm

    Ummmm, yep! Done. They may be in my oven as we speak. The fact that a solid number of your recipes contain ingredients I always have in the house and always seem to be the exact thing I need is reason 60547 you’re the greatest! 😉

    • Fitnessista on November 2, 2015 at 7:02 pm

      ahhh amazing! please let me know what you think 🙂

  2. Amie on November 2, 2015 at 7:30 pm

    I really want to try this! But I’m allergic to bananas. substitution ideas??

    • Stacey on November 3, 2015 at 7:14 am

      Maybe applesauce ?

      • Fitnessista on November 3, 2015 at 8:48 am

        that’s what i was thinking, too!

    • Amie on November 23, 2015 at 8:01 am

      Hey Gina! I made this today with a few substitutions and it was outstanding. I had to stop myself from serving it “a la mode” 😉 Substitutions I used: I used brown sugar instead of coconut sugar, cows milk in place of almond milk, applesauce instead of mashed banana, chopped pecans in place of dried cranberries, and butter in place of coconut oil. Wished I had some cranberries on hand because they would really be perfect in this recipe. But this was outstanding nonetheless!

      • Fitnessista on November 23, 2015 at 9:43 am

        that is awesome, and those sound like great subs. happy you enjoyed it! <3

  3. Erin @ Her Heartland Soul on November 2, 2015 at 8:14 pm


  4. Sasha M on November 2, 2015 at 9:15 pm

    Looks yum & I can’t wait to try it especially as I have most of the ingredients on hand.
    Except…the fifth ingredient that says, “1/2 teaspoon powder”.
    What powder would that be? 🙂

    • Sasha M on November 2, 2015 at 9:51 pm

      Baking powder!!!!

  5. Ali @ Peaches and Football on November 3, 2015 at 4:44 am

    Last year I tried a lot of overnight pumpkin oats and learned that I really don’t like raw pumpkin. This is the solution I’ve been looking for. It looks wonderful and I love that there would be enough for several meals, so I can slice a piece and head to work in a snap!

  6. Megan @ Skinny Fitalicious on November 3, 2015 at 6:09 am

    I love hot breakfast in the winter & it’s even better when it’s proportioned for busy mornings!

  7. Meagan on November 3, 2015 at 7:43 am

    What is coconut sugar? Could you substitute brown sugar? Yummy! Can’t wait to try these. 🙂

  8. Tracy on November 3, 2015 at 11:32 am

    You can never have too many pumpkin recipes!

    Hope you’re feeling well and enjoying your new little family member!!

  9. Lindsay on November 3, 2015 at 12:13 pm

    This looks like something my son would LOVE–he’s crazy about pumpkin. And why did I never think to freeze baked oatmeal? This is going to be a lifesaver when we move next month. Thanks for the recipe! Hope you’re enjoying the new little nugget! 🙂

  10. Beth on November 3, 2015 at 5:24 pm

    Where to find unsweetened cranberries?

    • Fitnessista on November 4, 2015 at 10:30 pm

      i used to find them at trader joe’s but i think they stopped making them. the bulk bins at health stores usually have them

  11. Abbie E. on November 3, 2015 at 6:44 pm

    Um, delicious!!!!
    Abbie E.

  12. Michelle on November 4, 2015 at 6:57 pm

    Mmmm…I tried this tonight, and it turned out great! Another keeper–thanks!

    • Fitnessista on November 4, 2015 at 10:17 pm

      awesome! happy you liked it 🙂

  13. Erica on November 5, 2015 at 2:02 pm

    These look so good! Can you substitute a different sugar for coconut sugar?

    • Fitnessista on November 5, 2015 at 2:17 pm

      brown sugar would be perfect

      • Erica on November 5, 2015 at 2:39 pm

        Thank you!

  14. Alex on November 6, 2015 at 2:48 pm

    Omg I made this with chocolate chips (instead of cranberries) and HOLY SHIT I can’t stop eating it. Thank you for the delicious recipe!!!

    • Julie on November 9, 2015 at 10:43 am

      I did the same thing! Awesomeness! It didn’t really taste like pumpkin, tho (which is probably why I liked it so much – I’m not a big fan, but my fiance is, which was why I made it in the 1st place… bonus for me!) 😉

      • Fitnessista on November 9, 2015 at 3:56 pm

        glorious. happy you liked it!

  15. Kim on November 10, 2015 at 6:26 pm

    I just made this! Used dark chocolate chips instead of cranberries since it’s what I had on hand, and also melted some almond butter and added that as well. It’s so good! I’m going to bring some for my friends at work in the morning! Thanks for sharing!

    • Fitnessista on November 11, 2015 at 9:56 am

      :)! so happy you liked it!

  16. Ali on November 30, 2015 at 1:02 pm

    Yum, I’ve been looking for a way to switch up my breakfast routine! I feel like this would be light enough to eat before teaching a group fitness class, but also give me just the right amount of energy to make it through! Making these when I get home this week 🙂 Thanks Gina!!!

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