Baked Pumpkin Crunch Oatmeal

Baked Pumpkin Crunch Oatmeal (gluten-free) | the Baking Beauties
Oh, so, so good. This Baked Pumpkin Crunch Oatmeal was actually a whole family pleaser, with the kids actually bargaining (we try to do that instead of arguing) over who was going to have the last piece for breakfast the next day. This baked oatmeal can be mixed up the day before, and just popped in the oven in the morning, giving you a nice warm, hearty and healthy breakfast. We topped ours with a little bit of brown sugar and milk, but it would have been fine on its own as well.

Side Note: Now, I know, not all of you can eat oats, even if they are gluten-free. However, a number of us can tolerate them without any problems. Just make sure your oats are labeled “Gluten-Free” on the package. If you’re unsure, please talk to your doctor about it. :)

Baked Pumpkin Crunch Oatmeal
Serves: 9
This Baked Pumpkin Crunch Oatmeal is perfect for breakfast or brunch. Make a pan on the weekend, and simply reheat in the microwave on busy weekday mornings.
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup milk of your choice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups gluten-free oats
  • 1 1/2 teaspoon baking powder
  • 1/2 cup chopped pecans (optional)
  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8x8-inch square baking pan. Set aside.
  3. In a large bowl, combine all ingredients.
  4. Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.


I’m linking this post to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday.


  1. Stacy D. says

    could this be soaked at all? I'm trying to do more soaking and sprouting with my grains. I don't see how it would work but I thought I'd ask. Thank.

  2. Michelle says

    Made this this morning. Put it together yesterday and put it in the fridge so it would be ready to go in the morning. Perfect! 4 out of 5 people in our family enjoyed this, the youngest being the exception. We ended up using maple syrup on the side, too. It reminds me of French toast. I really liked it because 1- no oil or butter 2- pumpkin 3- whole grain 4- pure maple syrup 5- can be done ahead of time 6- I think this would be very portable and something I could make ahead of time and have on hand. Thanks for a great recipe! Makes me think applesauce or mashed banana would work, too.

  3. Jeanine says

    @Michelle Michelle, I'm so glad that it was a hit (with 80% of the household, at least). :)
    I agree with all 6 points that you made, and using apple sauce or bananas is a fantastic idea! I'm going to have to try that with apples…man, that would be good. Maybe apple sauce AND chunks? I agree about the portable thing too, I was thinking this would be nice to take camping with us in summer. And, it reheats very well, so it's great to even make it the night before, and just re-heat it in the microwave in the morning.
    Thanks for all the feedback, I appreciate it! :)

  4. Darcie says

    I know I’m a year or 2 late to this party, but thought I’d share that I just discovered these and have become addicted :)
    I throw in some ground flax seed for additional texture, and some raisins. Also, because I’m lazy, I don’t chop the pecans, I put them in a plastic bag and pound on them (carefully so as not to pulverize the plastic) with a meat tenderizing mallet. Works like a charm and is much faster and less messy.
    They keep well in the fridge, so for me it makes a nice week’s worth of breakfast. Thanks for a wonderful & easy recipe!

  5. Bonnie says

    I made this for breakfast today. I love pumpkin and oatmeal. Finally get to have both together. It is good cold.


Leave a Reply

Your email address will not be published. Required fields are marked *