Pumpkin Blended Baked Oats made dairy-free, refined sugar-free, and warmly-spiced to perfection. Bake it up and slice it into individual portions for breakfast, snack, or even dessert!

If you love baked oatmeal recipes, also try my Peanut Butter Banana Baked Oatmeal, Vegan Carrot Cake Baked Oatmeal, Blueberry Baked Oatmeal, or my Apple Cinnamon Baked Oatmeal

Pumpkin Blended Baked Oats square on a white plate with sliced of baked oats in the background.

This recipe for Pumpkin Blended Baked Oats is inspired by my Banana Blended Baked Oats, both of which have been major staples in my household.

Rather than taking the single-serve approach with my banana version of blended baked oats, we’re going with a full batch, omitting the banana, and adding a massive pumpkin flair. 

Trust me, you’re going to want more than one serving of this delicious cake for breakfast situation!

The basic idea for this baked oatmeal recipe is rather than making classic baked oats with whole oats, we blend everything in a blender to make a cake-like texture for a dense and delicious healthy breakfast.

Between the pumpkin pie spice and the rich gooey chocolate chips, this healthy breakfast recipe is fit for dessert! Healthy cake for breakfast!

Let’s discuss the simple ingredients for this pumpkin blended baked oats recipe.

Ingredients for Pumpkin Blended Baked Oats:

Pumpkin Puree: I use canned pumpkin puree but you can also use homemade pumpkin puree. The pumpkin can be substituted with any winter squash or sweet potato so long as they are very well mashed or blended.

Oats: Old fashioned rolled oats, quick oats or instant oats all work here. I use gluten-free sprouted oats that are glyphosate-free and love the way the blended pumpkin oats turn out.

Protein Powder: An optional addition, use your favorite protein powder to bring a protein boost to these oats for a balanced breakfast. You can add anywhere between 2 tablespoons and 4 tablespoons.

Eggs: Replace the chicken eggs with flax egg for a vegan version if you don’t mind very dense oatmeal. 

Milk of Choice: I use oat milk or full-fat canned coconut milk, but cow’s milk, almond milk, cashew milk or any non-dairy milk works.

Pure Maple Syrup: Used to sweeten the pumpkin blended oats. You can replace it with brown sugar, coconut sugar, maple sugar or regular cane sugar.

Avocado Oil: A touch of avocado oil ensures the baked oats have rich flavor and also turn out moist rather than dry. Coconut oil, butter, or olive oil work too.

Vanilla Extract: While vanilla extract is not mandatory, it adds depth of flavor and warmth to the pumpkin spice oatmeal.

Baking Soda: Needed to bring rise to the oats and ensure they bake evenly into a delicious healthy pumpkin cake.

Pumpkin Pie Spice: A generous amount of pumpkin spice is the all star ingredient that makes any pumpkin treat shine. You can replace it with a combination of ground cinnamon, ground ginger, nutmeg, and cloves if you’d like.

Chocolate Chips: Little bites of chocolate goo make this a decadent, delicious experience. Omit them for a lower sugar option. I use semi-sweet chocolate chips but you can use dark chocolate chips, milk chocolate chips, or sugar-free chocolate chips.

Salt: Used to enhance all of the flavors for a richer experience. It may seem like a lot of salt, but trust me, you’ll need it for the best result. If using iodized salt, reduce the amount to ½ teaspoon, as iodized salt is saltier than sea salt.

square baking pan with blended pumpkin oats

Now that we have the wholesome ingredients down, let’s bake these oats!

How to make Pumpkin Blended Baked Oats:

This low-fuss recipe doesn’t require separating out wet ingredients and dry ingredients, but rather everything gets blended in a blender for easy meal prep and cleanup.

Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.

Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.

Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.

Blender with ingredients for pumpkin baked oats inside.

Stir in the chocolate chips.

Baked oats batter in a blender with chocolate chips on top to be stirred in.

Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.

Batter in a parchment-lined square baking pan with chocolate chips on top.

Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.

Pumpkin baked oats fresh out of the oven on a golden napkin, cooling to slice.

Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving. 

Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.

horiztonal photo of sliced pumpkin baked oats on a sheet of parchment paper with chocolate chips all around.

Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.

This pumpkin oatmeal bake is even more delicious the next day for a comforting breakfast! If you can, prepare it the day before you want to eat it for a great way of enjoying pumpkin spice flavor.

Fork taking a bite out of a square of pumpkin baked oats

If you love oats recipes, also try my Chocolate Oatmeal Banana Bread, Oatmeal Zucchini Banana Muffins, or my 3-Ingredient No-Bake Banana Oatmeal Cookies.

Take advantage of pumpkin season with these delicious, healthy pumpkin recipes!

More Pumpkin Recipes:

And that’s it! Your ticket to a delicious breakfast that’s loaded with whole grains, a protein kicker and plenty of warm fall flavors to keep you coming back for more!

Make this baked pumpkin oatmeal recipe a part of your weekly routine by baking it ahead of time for an easy recipe for meal prep.

Top down photo of pumpkin baked oats sliced on a sheet of parchment paper with chocolate chips around and a golden frilled napkin.

Pumpkin Blended Baked Oats

4.47 from 13 votes
Warmly-spiced flourless pumpkin blended baked oats is a healthy cake for breakfast situation and absolutely delicious with chocolate chips! This dairy-free, refined sugar-free recipe is a feel-good treat!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 Servings

Ingredients

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 1/2 cups oat milk or milk of choice
  • ½ cup pure maple syrup
  • 2 Tbsp avocado oil olive oil, or coconut oil
  • 2 tsp pure vanilla extract optional
  • 3 cups rolled oats
  • 3 to 4 Tbsp protein powder optional
  • 1/2 tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp sea salt
  • cup chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
  • Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.
    Add the rolled oats to a blender and blend into flour
  • Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.
    Blender with ingredients for pumpkin baked oats inside.
  • Stir in the chocolate chips.
    Baked oats batter in a blender with chocolate chips on top to be stirred in.
  • Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.
    Batter in a parchment-lined square baking pan with chocolate chips on top.
  • Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.
    Pumpkin baked oats fresh out of the oven on a golden napkin, cooling to slice.
  • Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving. 
    horiztonal photo of sliced pumpkin baked oats on a sheet of parchment paper with chocolate chips all around.
  • Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.

Notes

Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.

Nutrition

Serving: 1Slice (of 12) · Calories: 211kcal · Carbohydrates: 33g · Protein: 6g · Fat: 7g · Fiber: 3g · Sugar: 9g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal recipe, healthy breakfast, healthy pumpkin cake, pumpkin baked blended oats, pumpkin blended baked oats, pumpkin oats, pumpkin spice oatmeal
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. @Julia, I made the pumpkin cake with oat bran for more fiber. Used Trivia granulated sweetener and Lily semi sweet choc chips. It’s fabulous! Thanks for the recipe.

    1. Hi Hillary! We slice the baked oats into individual squares before freezing them, then just grab one out of the freezer, stick it on a plate and microwave it for 20-40 seconds (depending on the strength of your microwave). In this sense, you can take either approach, but we just microwave straight out of the freezer 🙂 xo

  1. I absolutely love this recipe! I have made it twice so far. I cut the recipe in half so that it wouldn’t last long. One time I forgot the oil and the other time I forgot the baking soda. Both times it still came out delicious! I poured the batter into muffin tins and made 7 of them since I only did a half recipe. I can’t wait to make them again and again! I’m thinking about substituting banana for the pumpkin to see how that turns out. Also I did cut down on the sugar by using 1/2 honey and 1/2 swerve instead of all maple syrup.

    1. Love that! I’ll have to try the recipe as muffins too! Love the idea of using honey and Swerve..so brilliant! xoxo

  2. So, I tried making this recipe tonight. Followed all of the steps, preheated the oven, and used the right sized dish.
    But for some reason mine would not fully cook. I ended up baking them for an extra hour and turned up the heat.
    But I still ended up having to microwave them to finish cooking them because they still were coming out raw.😢

    Did anyone else have this issue in trying this recipe?