Baked Pumpkin Oatmeal (Gluten-free)

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So far this fall season, I’ve pretty much baked something with pumpkin every weekend since mid-September. That trend will probably continue through Thanksgiving. 

I love baked oatmeal! I had seen a couple of recipes for pumpkin baked oatmeal but none of them seemed quite right (I felt like Goldie Locks). That led me to make my own. 

For this batch, I made them in silicone muffin liners because I wanted them to be easier to grab and go since I was taking them with me for a short family getaway.

Next time I make this in muffin form, I will fill up my muffin cups more.

You can also bake this oatmeal in an 8x8 baking dish. You will need to adjust the cooking time to accommodate a larger dish. 

This oatmeal is not very sweet. I don’t care for very sweet oatmeal. Extra maple syrup can be added if you like yours on the sweeter side. Or add some chocolate chips.

For another substitute, use walnuts instead of pecans. 

I have another baked pumpkin oatmeal recipe. This one is with apples -- Pumpkin Apple Baked Oatmeal Muffins. I honestly forgot I had posted that recipe until later in the week when I was going through the recipes on the 7Core Website.

Give them a try and let me know what you think.



Baked Pumpkin Oatmeal (Gluten-free)

Serves: 6 servings or 12-14 muffins

Total time: 30-60 minutes


  • 1 can of pumpkin purée
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 cups of gluten free, thick-cut, or old fashioned oats 
  • 2 tsp pumpkin pie spice 
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chopped pecans (optional)


  1. Preheat oven to 350 degrees F. Grease muffin tins or 8x8 baking dish with coconut oil or butter. Or use silicone muffin liners, like these from Amazon. I prefer the liners because nothing sticks to them and clean up is a breeze.

  2. In a large bowl, blend together the pumpkin puree, eggs, maple syrup and vanilla.

  3. In a medium bowl, combine together the oats, pumpkin pie spice, baking powder, and salt.

  4. Add oat mixture into pumpkin mixture and stir until well incorporated.

  5. Pour into baking dish or fill the muffin cups until almost full. Bake for 30-40 minutes, if using a baking dish, or 20-24 minutes if using muffin cups. Cool for at least 5 minutes before serving.


  • Keep leftovers in the fridge for up to five days. 

  • If storing muffins in a container, remove them from the tin or liners and let them cool completely before storing in the refrigerator.


breakfast, gluten free, oatmeal, pumpkin

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